John Folse Biography
John Folse is a Louisiana chef, restaurant owner, and television host, and a leading authority on Cajun and Creole cuisine and culture. He is also an actor and writer, known for When the Bough Breaks (2016), A Taste of Louisiana with Chef John Folse & Co. (1990) and Top Chef (2006).
John Folse Age
He was born in 1946 in St. James Parish, Louisiana, USA. He is 72 years old as of the year 2018. Also, he was one of eight born into a family of sugar cane farmers and talented cooks in rural St. James Parish, sixty miles outside of The Big Easy
John Folse Marriage| Wife
He married Laulie Bouchereau, 37, like him, a descendant of several generations of Cajuns; she runs the accounting department for his restaurants. Mr. Folse’s mother died when he was quite young and he was raised by a woman he called ”one of the most fabulous cooks you ever met,” Mary Ferchard.
John Folse Books
- Lodge Presents Chef John Folse’s Cast Iron Cooking.
- The Evolution of Cajun and Creole Cuisine.
- Something Old & Something New: Louisiana Cooking with a Change of Heart.
- The Encyclopedia of Cajun & Creole Cuisine.
- Louisiana Sampler: Recipes from Our Fairs & Festivals.
John Folse Culinary Institute
Teaching is the best education. Through food, we share our culture and heritage and learn more about ourselves. Teaching at the CJFCI has given me the opportunity to pass on the knowledge and experience that he has accumulated in my career and give the culinary students a chance to develop to their fullest potential.”
Visit the John Folse Campus
Nestled in the heart of Louisiana’s Bayou Region, the Chef John Folse Culinary Institute invites aspiring chefs with an adventurous palate and an insatiable desire to work in the food and service industries to pursue a Bachelor of Science or Associate of Science degree in culinary arts at Nicholls, currently the only post-secondary institution in Louisiana offering a four-year culinary degree.
Conveniently located near the Food MECCA of new Orleans.
We pride ourselves on teaching our students about cuisine from around the world. However, our students are a step above others because of their knowledge of cajun and creole cuisine.
In-state Tuition for all students
A 4-year degree from Nicholls is approximately half the cost of an a 2-year degree from a private institution. With the rising cost of tuition and fees, we want to give you some relief from your financial burden by offering in-state tuition to all students.
John Folse Net Worth
Louisiana chef and restaurant owner, and a leading authority on Cajun and Creole cuisine and culture. His philosophy of life is summed up in the quote, “Risk is the tariff paid to leave the shores of predictable misery. All this made him earn a net worth of $1.3 Million.
John Folse Chicken and Sausage Gumbo
- Simmer chicken in water until fully cooked.
- Shred chicken into small pieces.
- Simmer okra until tender, drain, and reserve.
- Make a roux by whisking butter and flour.
- Saute onion, bell pepper, celery, and garlic.
- Add in okra, tomatoes, and sausage.
- Simmer herbs, cayenne, salt, pepper, and water.
- Add chicken.
- Turn off heat and stir in filé powder.
How do you thicken gumbo with a roux?
For this recipe, a dark brown roux is made with butter and flour to give richness and a deep toasted flavor. Roux is a classic French technique used as a thickening agent in soups, stews, and sauces. The roux is a mixture of equal parts fat (animal or vegetable) and flour. There is different types of roux-based on color as it cooks; white, blond, brown and dark brown. A general rule of thumb is the lighter the roux, the higher the thickening power, but the least amount of flavor.
John Folse Recipes
- Boiled Crawfish.
- Crawfish Au Gratin.
- Risotto with Crawfish, Oyster Mushrooms, Morels and Asparagus.
- Crawfish Casserole.
- Pie Crawfish
- Crawfish Boulettes.
- á la Greg Crawfish
- Seafood Paella.
- Crawfish Omelette.
- Spicy Crawfish and Tasso Pizza.
- Crawfish and Asparagus Cakes.
- Stuffed Artichokes Crawfish
- Crawfish Cardinale in Patty Shells.
SALADS & PASTAS
- Mango’s Grilled Grouper with Orange Beach Fruit Salsa.
- Grilled Delta Pride Catfish Salad.
- Herb Encrusted Salmon Salad.
- Spicy Grilled Tuna Salad with Ponchatoula Strawberry Vinaigrette.
- Kenny Frederic’s Fish Fry
John Folse gumbo file
- 4 (3-pound) chickens, cut into small chunks
- Vegetable oil
- 1 cup all purposes flour
- 1 cup butter
- 2 red, green, and yellow bell peppers, chopped
- 1 large yellow onion, chopped
- 1 1/2 tablespoons minced garlic
- 3 tablespoons chopped parsley leaves
- 5 teaspoons salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper
- 5 bay leaves
- 2 1/2 teaspoons dried thyme
- 3 1/2 quarts water
- 2 links andouille sausage, cut into 1/4-inch half circles
- 3/4 pound ham, cut into 1/4-inch chunks
- 1 pound small shrimp, cleaned and deveined
- 1/2 pound okra
- 5 tablespoons file powder
- Heat some vegetable oil in a large stockpot over medium-high heat. Cook the chicken in batches until it is golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir continuously. Also, Add the butter and cook the roux until it is brown.
- Add the peppers, onion, garlic, parsley, salt, pepper, cayenne, bay leaves, thyme, and 1 quart of water. Stir well and bring to a boil. When the vegetables are soft, put the chicken back into the pot. Add the remaining water. In a skillet over medium heat, cook the sausage and ham until they are browned. Add them to the pot along with the shrimp and stir well. Let the gumbo simmer for 1 hour, then add the okra. After 20 minutes, turn off the heat. Ladle a couple of cups of the liquid into a mixing bowl. Add the file powder and whisk until well blended. Pour back into the stockpot and mix well. It’s ready to serve!
John Folse food delivery
Chef John Folse & Company Manufacturing services a wide variety of customers in the foodservice industry, from your favorite casino buffet to the restaurant down the street, you will find Chef John Folse & Company products on the menu. People everywhere are enjoying our products: residents in nursing homes and employees at manufacturing facilities, hospitals and many other places of business.
The diversity of customers is not just in the type of patron but also in the areas serviced. You can find Chef John Folse & Company products all over the map from Las Vegas to Kansas City. If we are not in your neighborhood now, we will be soon.
John Folse Twitter
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