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Chef John Folse pays an average salary of $202,978 and salaries range from a low of $175,758 to a high of $234,125. Individual salaries will, of course, vary depending on the job, department, location, as well as the individual skills and education of each employee.
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John Folse is an American television host, chef, and restaurant owner. He is a weekly host of a culinary radio show on WBRP TALK 107.3 FM, Stirrin’ It Up. Furthermore, the television broadcast of the culinary show is aired on WAFB TV, Baton Rouge.
He was born on July 9, 1946, in St. James Parish, Louisiana, in the United States. John is 77 years old.
He is a local of St. James Parish, Louisiana, in the U.S. John is the son of Royley Folse, his father, and Therese Zeringue, his mother. Furthermore, he was raised in a family of two sisters and five brothers. Additionally, his father worked at St. James Sugar Co-Op and the Zeringues as a plant manager. John’s mother came from a family of sugarcane...
He got married to his wife Laulie Bouchereau in the late 70s’. Furthermore, John’s wife is originally from Donaldsonville, Louisiana. However, he has managed to maintain a low profile of his love life. Therefore, John has not disclosed if he has any children in his marriage union.
He earned his high school diploma from St. James High School. Additionally, John earned his bachelor’s degree from Nicholls State University.
He started hosting his radio culinary show in 1996, Stirrin’ It Up on WBRP TALK 107.3 FM, Baton Rouge on Saturdays. Furthermore, the show has been co-hosted by his director of communications and marketing, Michaela D. York. Furthermore, the culinary show expanded to a television cooking segment during the 5 p.m. newscast on WAFB-TV Channel 9 in Bat...
He has authored cookbooks to document the recipes that he was passed from his Cajun and Creole. Some of the cookbooks that John has authored include: 1. The Encyclopedia of Cajun & Creole Cuisine( Published in December 2004). 2. Something Old & Something New: Louisiana Cooking with a Change of Heart(March 1997). 3. Louisiana Sampler: Recipes from O...
He opened his first restaurant in Donaldsonville in 1978, Lafitte’s Landing Restaurant to set out A Taste of Louisiana worldwide. Furthermore, he later opened restaurants in Paris in 1987, Beijing in 1986, Japan in 1985, and Hong Kong in 1987. Additionally, he made headlines after opening Lafitte’s Landing East restaurant in Moscow during the Presi...
He prepares his recipes based on Cajun and Creole cuisine and culture. Furthermore, his secrets of preparing Cajun recipes lay in discovering the unique ingredients of Louisiana’s swamp floor pantry. Some of the recipes that John has prepared include: 1. Chicken & Sausage Jambalaya( Jambalaya is a rice dish in the USA). 2. Louisiana Seafood Gumbo. ...
He has been working as the host of Stirrin’ It Up and A Taste of Louisiana. John’s salary is $150,000 annually.
See what employees say it's like to work at Chef John Folse & Company. Salaries, reviews, and more - all posted by employees working at Chef John Folse & Company.
Jan 16, 2017 · Find out what works well at Chef John Folse & Co. from the people who know best. Get the inside scoop on jobs, salaries, top office locations, and CEO insights. Compare pay for popular roles and read about the team’s work-life balance.
Since 1991, Chef John Folse & Company Manufacturing has been producing custom manufactured foods for the retail and food service industry. It is one of the few chef-owned food...
Mar 6, 2024 · The trained chef was taught about the region's Cajun and Creole cuisine, while Folse learned classic culinary recipes and techniques. Everyone who dined in the hotel benefited from their collaboration, including Folse's future investor, a banker named Ruth Newcomer.
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