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LSU Coyote
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Chef John Folse: Why is he such a hated figure in Southeast Louisiana?

Chef John Folse: Why is he such a hated figure in Southeast Louisiana?

From Galiano to Morgan City, people talk nothing but terrible just terrible things about our own Chef John Folse. This man has done more to give back to our community than any local I know. Hell, he even has a culinary school at Harvard on the Bayou.

Can any OTer explain to me the issue with the Great and Powerful Chef John Folse?



quote:

Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.

When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Promotional restaurants also included London in 1991 and 1993, Bogota in 1991, Taipei in 1992 and 1994 and Seoul in 1994. In 1988, the Sales and Marketing Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of "Louisiana’s Culinary Ambassador to the World.”

The international success of Folse’s cornerstone property, Lafitte’s Landing Restaurant, spawned the incorporation of several other Chef John Folse & Company properties. White Oak Plantation in 1986 established Folse’s catering and events management division. Chef John Folse & Company Publishing, since 1989, has produced nine cookbooks in his Cajun and Creole series, plus a novel, two children’s books and a religious memoir by other authors. “A Taste of Louisiana” is Folse’s international television series produced by Louisiana Public Broadcasting since 1990. Chef John Folse & Company Manufacturing, since 1991, is one of the few chef-owned food manufacturing companies in America producing custom-manufactured foods for restaurants as well as retail and foodservice industries. In January 2005 a new USDA manufacturing plant opened in Donaldsonville, and in 2007 growing demands pushed the plant to expand. In 2008, Folse cut the ribbon of his expanded 68,000 square-foot food manufacturing plant.

The Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La., opened in October 1994 and is dedicated to the preservation of Louisiana's rich culinary and cultural heritage. In March 2013 ground breaking ceremonies were held at NSU on the site of the new culinary arts building, which is projected to open in Sept. 2014.

In August 1996, Folse began broadcasting his radio cooking talk show, “Stirrin’ It Up.” In 2001, “Stirrin’ It Up” expanded to a television cooking segment during the 5 p.m. newscast on WAFB-TV Channel 9 in Baton Rouge, La.

The bakery division was launched in 1996 to create specialty desserts, pastries and savories. In October 1998, a fire destroyed the 200-year-old Viala Plantation, which housed Lafitte’s Landing Restaurant, and in May 1999 Folse opened his former Donaldsonville home as Lafitte’s Landing Restaurant at Bittersweet Plantation offering fine dining and bed and breakfast accommodations. In the year 2000, Folse incorporated Digi-Tek Productions, a full service digital recording studio.

Folse has received numerous national and international accolades. In 1987, the Louisiana Restaurant Association named him “Louisiana Restaurateur of the Year.” In 1989, Nation’s Restaurant News inducted Lafitte’s Landing Restaurant into its “Fine Dining Hall of Fame.” In 1990, the American Culinary Federation (ACF) named Folse the “National Chef of the Year.” In 1992, Johnson & Wales University in Providence, R.I., recognized Folse with an Honorary Doctorate of Culinary Arts, as did Baltimore International Culinary College in 1995. In 1994, he assumed the role of national president of the American Culinary Federation, the largest organization of professional chefs in America. In 1995, Folse was one of 50 people recognized in Nation’s Restaurant News’ “Profiles of Power.” In 1996, Lafitte’s Landing Restaurant received the Award of Excellence from Distinguished Restaurants of North America. (Folse served two terms as DiRoNA Chairman.) In 1998, Chef John Folse & Company Manufacturing received TGI Friday’s Inc. Procurement Product Development Award for assisting in the development of Friday’s Jack Daniels© Glaze; in 2011, Folse received their “Food Vendor of the Year” Award; and in 2012, he received TGI Fridays Purposeful Innovation Award. In 1998, Food Arts magazine awarded Folse the “Silver Spoon Award” for his sterling performance and contributions to the food service industry. In 1999, the Research Chefs Association (RCA) named Chef John Folse & Company "Pioneers in Culinology" because of the efforts of Folse and his culinary research team. In 2001, Folse was elected to RCA’s Board of Directors and served as RCA president from 2005-2007. In 2006, Folse was inducted into National Restaurant Association Educational Foundation’s College of Diplomates.

In November 1999, the Acadiana Chapter of the American Culinary Federation inducted Folse into the Louisiana Chef's Hall of Fame for his lifetime contributions to the promotion of Louisiana cuisine. Additionally, Folse received the Antonin Carême Medal in November 2000 and has served on the National Dairy Council Chef’s Advisory Panel. In 2007, Folse served as the American Judge for the Bocuse d’Or World Cuisine Contest in Lyon, France. In October 2008, Folse was awarded the Louisiana Governor’s Cultural Economic Development Arts Award and Southern Foodways Alliance Lifetime Achievement Award. In August 2011, Folse was honored with the Grace “Mama” Marino Lifetime Achievement Award by Baton Rouge Epicurean Society and in December he received an
Honorary Doctorate of Commerce from NSU. Currently, he serves as the Marketing Specialist and Chairman on the Louisiana Seafood Promotion & Marketing Board. He is also on the Sister Dulce Foundation Board.

In August 2010, Folse announced his partnership with Chef Rick Tramonto and the formation of Home on the Range: Folse Tramonto Restaurant Development, LLC. Their first joint venture, Restaurant R’evolution, opened in June of 2012 at 777 Bienville St. at the Royal Sonesta Hotel in New Orleans. Restaurant R’evolution offers modern, imaginative reinterpretations of classic Cajun and Creole cuisine.

In August 2012, Folse was honored to represent Louisiana and the Gulf Coast with BP’s Spirit of the Gulf campaign at the London Olympics. He led a group of eight Gulf region chefs who prepared and served seafood dishes to guests at USA House.

In spring 2013 Folse received the Lifetime Achievement Award from Research Chefs Association.

More than thirty years of culinary excellence later, Folse is still adding ingredients to the corporate gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he would not want it any other way.


notiger1997
Metairie
Member since May 2009
53825 posts
 Online 

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
I don’t hear about him being hated. Is this an OT thing?


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2670
Ron Cheramie
The Cajun Hedgehog
Member since Aug 2016
4833 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
I heard he once put tomatoes in a gumbo


KLSU
LSU Fan
Baton Rouge
Member since Sep 2003
9693 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
Because if you ever had to deal with him in a business setting you would know. He is a complete ahole!!!


ManBearTiger
LSU Fan
BRLA
Member since Jun 2007
21326 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
I've never in my life heard anyone dog on you John
This post was edited on 11/10 at 9:18 am


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1202
fr33manator
LSU Fan
Baton Rouge
Member since Oct 2010
117792 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
Who is talking shite about John Folse?



LSUtoOmaha
LSU Fan
Nashville
Member since Apr 2004
26173 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
He kinda looks like Elizabeth Smart's dad


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47
Shexter
Prairieville
Member since Feb 2014
11468 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?

I'm just pissed that I've been asking for this cookbook for Christmas for the past 10 years and still haven't received it. I need new friends.



LZ83
LSU Fan
La
Member since Sep 2016
17406 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
Just here for GRTs comment.


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71
tgrbaitn08
LSU Fan
LCA131's Head
Member since Dec 2007
135218 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
This belongs on the Food Board


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Deep Purple Haze
LSU Fan
LA
Member since Jun 2007
41154 posts
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re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
that mf'er prob can't cook a gumbo


Ingeniero
LSU Fan
Baton Rouge
Member since Dec 2013
15384 posts
 Online 

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
I'll tell you one thing, I'm not reading all that stuff you posted. But I don't think I've heard anyone dog on Folse


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731
KiwiHead
LSU Fan
Auckland, NZ
Member since Jul 2014
22432 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
Did not know he was hated? Guess I can add him to my list. Don't want to miss out on hating a celebrity.

Thanks


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321
lowhound
LSU Fan
Effie
Member since Aug 2014
6460 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
I worked for him in college. Complete a-hole in person. Think Gordan Ramsey style leadership in the kitchen.
This post was edited on 11/10 at 9:21 am


nicholastiger
LSU Fan
Baton Rouge
Member since Jan 2004
33289 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
It's a fickle business and a lot of competition in that industry
He was one of the first to mass produce his seafood product to sell around the world
He hasn't been involved with a restaurant in twenty years
He's made his empire on selling frozen packaged meals


Motorboat
LSU Fan
At the camp
Member since Oct 2007
21686 posts
 Online 

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
People love to shite on successful people but word on the street is that he is an a-hole and a completely different public personality.


Hangit
LSU Fan
The Green Swamp
Member since Aug 2014
33210 posts
 Online 

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
I hate him, because GRT's husband hates him, and he is mah brother from another mother.


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123
tgrbaitn08
LSU Fan
LCA131's Head
Member since Dec 2007
135218 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
quote:

He hasn't been involved with a restaurant in twenty years



que?


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44
notbilly
LSU Fan
alter
Member since Sep 2015
2211 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
quote:

Chef John Folse: Why is he such a hated figure in Southeast Louisiana?



I can't speak for anyone else, but here's my story. I only met him once over 20 years ago. He came to a restaurant where I was working. It wasn't a busy night and they called ahead to let us know they needed a large table. We basically rolled out the red carpet for them. They brought their own wine b/c our selection wasn't good enough. No worries, but we opened the bottles and served them without charging a corkage fee. Our chef made sure everything was as perfect as we could make it. We had extra people on hand to make sure their service was great. Folse left a shitty tip. If memory serves, it was at or under 10%, which is even worse when you consider we served his wine without any charges, putting the tip much lower than the 10%. And yes, he was the one that paid and signed the tip on the receipt. It wasn't someone else in the group that stiffed the servers. It was John Folse and I haven't viewed him the same since.


Oates Mustache
US Space Force Fan
Member since Oct 2011
21302 posts

re: Chef John Folse: Why is he such a hated figure in Southeast Louisiana?
quote:

Can any OTer explain to me the issue with the Great and Powerful Chef John Folse?


You have to ask GRT's Cuban husband. He holds the key to this knowledge.


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