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Photo Gallery. CHEF JOHN D. FOLSE, CEC, AAC 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.
Mar 6, 2024 · These days, the 77-year-old "culinary ambassador" keeps himself busy attending meetings and events at his various facilities, as well as spending time at his home in Gonzales with his wife of nearly half a century, Laulie Bouchereau Folse.
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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.
May 25, 2017 · Here, you can listen to John share the story, including his poetic description of the Creole culture, that beautiful mixture of blood rushing through his veins, that extraordinary culture that whispers from the swamps of Louisiana: “The spotlight hit Louisiana,” he shares, when blackened fish began appearing on menus.
Jun 1, 2019 · Louisiana chef John Folse is pictured in an undated photo at the Marian shrine of Fatima in central Portugal. (Credit: CNS photo/courtesy John Folse.) Listen. BATON ROUGE, Louisiana — When...
- Bonny Van
A Culinary Ambassador. Chef John Folse is known the world over as an authority on Cajun and Creole cuisine. Chef John Folse’s flagship restaurant, Lafitte’s Landing, is located in the tiny town of Donaldsonville (population: 7,605), about an hour’s drive from both Baton Rouge and New Orleans. The restaurant doesn’t have difficulty ...
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One of eight children, born to a long-standing Cajun family in the area, he became immersed in the foodways of his family and his culture. When he was 32 in 1978, he opened Lafitte’s Landing in Donaldsonville, in historic plantation house.
