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John Folse Biography and Wiki
John Folse is a Louisiana chef, restaurateur and television host and a leading authority on Cajun and Creole cuisine and culture. He is also an actor and author, known for When the Bough Breaks (2016), A Taste of Louisiana with Chef John Folse & Co. (1990) and Top Chef (2006).
John Folse Age
John is 74 years old in 2020. He was born on July 9, 1946 in St. James Parish, Louisiana, USA.
John Folse Birthday
John celebrates his birthday on July 9th every year and his birth sign is Cancer.
John Folse Height and Weight
John is of average height and moderate weight. He appears to be quite large in his photos compared to his surroundings, which is all to assume. However, details of his actual height and other body measurements are not publicly available at this time. We are monitoring the information and will update this information as it is released.
John Folse Education
John is a graduate of St. James High School.
John Folse Family
John Folse Parents
John is the son of Thérése Zeringue Folse and Antoine Folse Sr. His parents were sugar cane farmers. They were talented chefs in rural St. James Parish, sixty miles outse of The Big Easy. 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’ve ever met,” Mary Ferchard.
John Folse Siblings
John has seven siblings whose entities he has not disclosed.
John Folse Wife, Is John Folse married?
John is married to Laulie Bouchereau Folse. Like her husband, Bouchereau is a descendant of several generations of Cajuns; She manages the accounts of his restaurants.
John Folse Children
John has managed to keep his love life on the back burner, so it’s not known if he has any children. This section is a work in progress and will be updated when available.
John Folse Net Worth
John has an estimated net worth of $2 million as of 2020. This includes his assets, money and income. His main source of income is his career as a TV presenter, chef and restaurant owner. Through his various sources of income, John has been able to amass a good fortune but prefers to lead a modest life.
John Folse Measurements and Facts
Here are some interesting facts and body measurements you should know about John.
John Folse Bio and Wiki
Full Names: John Folse Popular People As: John Gender: Male Occupation: Chef, restaurateur and TV presenter Nationality: American Race/Ethnicity: Updating Religion: Christian Sexual Orientation: Straight
John Folse Birthday
Age/How old?: 74 years old Zodiac sign: Cancer Date of birth: July 9, 1946 Place of birth: St. James Parish, Louisiana, USA Birthday: July 9th
John Folse Body Measurements
Body measurements: Updated Height/What height?: Average weight: Fair Eye color: Blue Hair color: Blonde Shoe size: To be updated
John Folse Family and Relationship
Father (Father): Antoine Folse Sr. Mother: Thérése Zeringue Folse Siblings (Brothers and Sisters): Seven Marital Status: Married Wife/Spouse: Married to Laulie Bouchereau Folse Dating/Girlfriend: N/A Children: To be updated
John Folse Net Worth and Salary
Net Worth: $2 million Salary: Updating Source of Income: His professional career as a chef, restaurant owner and TV presenter
John Folse House and Cars
City: United States Cars: Car make is updated
John Folse Restaurants
John opened Lafitte’s Landing Restaurant in the historic Viala Plantation House in Donaldsonville in Ascension Parish south of Baton Rouge in 1978. Bittersweet Plantation Dairy opened in 2002 and offers a full line of fresh and aged cheeses, butter, yogurt and ice cream.
He also opened the Folse Market at the state-of-the-art New Orleans International Airport in November 2019. As the anchor restaurant of Concourse C, Folse Market serves travelers a traditional taste of New Orleans cuisine.
John Folse TV and Radio
Folse has hosted a culinary radio show on Saturdays called “Stirrin’ It Up!” for many years. The show is aired on many stations across the state of Louisiana, primarily on WBRP TALK 107.3 FM, Baton Rouge. The show is usually co-hosted by Michaela D. York, its Director of Communications and Marketing.
The TV version of Stirrin’ It Up airs during the afternoon news hour on WAFB TV, Baton Rouge. WAFB and John have teamed up to create a Stirrin’ It Up app with episodes and recipes available through the iTunes Store. Previously, John served as a Marketing Specialist on the Louisiana Seafood Promotion & Marketing Board. He is a member of the Chaines des Rotisseurs and also on the board of the Sister Dulce Foundation.
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John Folse Cookbooks
Lodge presents Chef John Folse’s cast iron kitchen. The evolution of Cajun and Creole cuisine. Something Old and Something New: Louisiana Cooking with a Change of Heart. The Encyclopedia of Cajun and Creole Cuisine. Louisiana Sampler: Recipes from Our Fairs & Festivals
John Folse Food Delivery
Chef John Folse & Company Manufacturing serves a variety of customers in the food service industry, from your favorite casino buffet to the restaurant across the street, you’ll find Chef John Folse & Company products on the menu. People enjoy our products everywhere: resents of nursing homes and employees in manufacturing plants, hospitals and many other commercial establishments.
The diversity of customers is not only in the type of customers, but also in the areas served. You can find Chef John Folse & Company products anywhere on the map from Las Vegas to Kansas City. If we’re not near you now, we will be soon.
John Folse Gumbo
Gumbo is a soup popular in the US state of Louisiana and is the official state kitchen. Gumbo consists primarily of a heavily flavored broth, meat or shellfish, a thickener, and three vegetables — celery, peppers, and onions. According to John, gumbo takes about two hours to prepare, yields 8-10 servings. Chicken and sausage are the most popular gumbo ingredients in Louisiana.
Oysters were often added to this everyday dish for a special Sunday or holay version. The following is a brief procedure for preparing gombo: Cook chicken 1-2 hours before starting gumbo. Reserve the broth, debone the chicken, and use the meat and broth in the gumbo. Cut the chicken into 8-10 serving pieces. Remove as much fat as possible. Cut smoked sausage into ½-inch slices and set ase. In a 2-gallon stockpot, heat oil over medium-high heat.
Stir in the flour, stirring constantly, until a golden brown roux is achieved. Stir in the onions, celery, peppers and garlic. Sauté for 3-5 minutes or until vegetables are wilted. Mix the chicken and sausage into the vegetable mixture and sauté for about 15 minutes. Add the chicken stock by the spoonful, stirring constantly. Bring to a boil, bring to a boil and cook for about 1 hour. Skim off any fat or oil that rises to the surface.
Stir in the mushrooms, spring onions, bay leaf, thyme and basil. Season with salt, pepper and hot sauce. Cook an additional 1-2 hours, if necessary, until the chicken is tender and falling apart. Stir in the parsley and season. Serve over steamed white rice.
You can visit below to view some of John’s recipes.
Recipes by Chef John Folse
Frequently Asked Questions About John Folse
Who is John Folse?
John is a Louisiana chef, restaurateur and television presenter and a leading authority on Cajun and Creole cuisine and culture.
How old is John Folse?
John is 74 years old in 2020. He was born on July 9, 1946 in St. James Parish, Louisiana, USA.
How tall is John Folse?
John is of average height, he has not shared his height with the public. Its size will be listed once we have it from a credible source.
What nationality is John Folse?
John is an American citizen.
Where d John Folse attend college?
John is a graduate of St. James High School.
How many siblings does John Folse have?
John has seven siblings whose entities he has not disclosed.
Is John Folse married?
John is married to Laulie Bouchereau Folse. Like her husband, Bouchereau is a descendant of several generations of Cajuns; She manages the accounts of his restaurants.
How much is John Folse worth?
Following a career as a television host, chef, and restaurant owner, John has amassed an estimated net worth of $2 million
Is John Folse dead or alive?
John is alive and in good health. There were no reports that he was ill or had any health problems.
Where does John Folse live?
She is based in the US, we will upload pics of his house as soon as we have them.
John Folse Social Media Contacts
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What did John Folse do?
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 created the first Vatican State Dinner in Rome.
What restaurants does Folse own?
Chef John Folse, owner of Chef John Folse & Company headquartered in Gonzales, La., reopened Lafitte’s Landing Restaurant at Bittersweet Plantation May 18th in historic downtown Donaldsonville.
Why is Louisiana chef John Folse a world famous record holder?
SHREVEPORT, LA (KSLA) – Chef John Folse, an expert in Louisiana cuisine, set a new world record with cajun flare in Shreveport on Thursday. Folse cooked a pot of gumbo weighing 6,800 pounds at the 2018 Walk-On’s Independence Bowl to become a Guiness World Record holder for the world’s largest pot of gumbo.
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John Folse Bio, Wiki, Wife, Age, Recipes, Gumbo, and Net worth
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John Folse Biography, Age, Marriage, Recipes, Gumbo and Net worth
John Folse Biography, Age, Marriage, Recipes, Books, Gumbo and Net worth
John Folse Biography
John Folse is a Louisiana chef, restaurateur 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 Alter
He was born in 1946 in St. James Parish, Louisiana, USA. In 2018 he is 72 years old. He was also one of eight children born to a family of sugarcane farmers and talented cooks in rural St. James Parish, sixty miles outside of The Big Easy
John Folse marriage
He married Laulie Bouchereau, 37, as he is a descendant of several generations of Cajuns; She manages the accounts of his restaurants. Mr. Folse’s mother died when he was very young and he was raised by a woman he called “one of the most fabulous cooks you have ever met”, Mary Ferchard.
The Net Worth of John Folse
Louisiana chef and restaurateur and a leading authority on Cajun and Creole cuisine and culture. His philosophy of life is summed up in the quote: “Risk is the toll paid to leave the shores of predictable misery. All of this earned him a net worth of $1.3 million.
John Folse Chicken and Sausage Gumbo
How to make gumbo
Boil the chicken in water until fully cooked. Chop chicken into small pieces. Simmer okra until tender, drain and reserve. Make a roux by whisking together the butter and flour. Sauté onion, bell pepper, celery and garlic. Add okra, tomatoes and sausage. Simmer herbs, cayenne pepper, salt, pepper and water. add chicken. Turn off the heat and stir in the 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 it richness and a deep toasted flavor. Roux is a classic French technique used as a thickening agent in soups, stews and sauces. Roux is a mixture of equal parts fat (animal or vegetable) and flour. There are different types of roux depending on their color when cooked; white, blond, brown and dark brown. A general rule of thumb is that the lighter the roux, the higher the thickening power, but the less flavor.
John Folse Recipes
seafood
crayfish
Appetizers
Boiled langoustines.
Crawfish au gratin.
Risotto with lobster, oyster mushrooms, morels and asparagus.
Crawfish Casserole.
pie crabs
Lobster Boulettes.
à la Greg langoustines
Paella with seafood.
Crawfish Omelet.
Spicy crawfish and Tasso pizza.
Crayfish and Asparagus Pie.
Stuffed artichokes crayfish
Crawfish Cardinals in Patty Shells.
SALAD & PASTA
Grilled Grouper with Mango and Orange Beach Fruit Salsa.
Grilled Delta Pride Catfish Salad.
Salmon salad with a herb crust.
Spicy Grilled Tuna Salad with Ponchatoula Strawberry Vinaigrette.
ADDITIONS
Kenny Frederic’s Fish Fry
Gumbo File by John Folse
ingredients
4 (3-pound) chickens, cut into small pieces
vegetable oil
1 cup all-purpose flour
1 cup of butter
2 red, green and yellow peppers, chopped
1 large yellow onion, chopped
1 1/2 tablespoons minced garlic
3 tablespoons chopped parsley leaves
5 teaspoons of salt
2 teaspoons black pepper
1 teaspoon cayenne pepper
5 bay leaves
2 1/2 teaspoons dried thyme
3 1/2 liters of water
2 links andouille sausage, cut into 1/4 inch half circles
3/4 pound ham, cut into 1/4 inch pieces
1 pound small shrimp, cleaned and deveined
1/2 pound okra
5 tablespoons of file powder
directions
Heat some vegetable oil in a large stockpot over medium-high heat. Cook the chicken in batches until golden brown. Remove with a slotted spoon and set aside. Add the flour to the chicken juices and stir constantly. Also add the butter and cook the roux until brown. Add the paprika, onion, garlic, parsley, salt, pepper, cayenne pepper, bay leaves, thyme and 1 liter of water. Stir well and bring to a boil. When the vegetables are soft, return the chicken to the pot. Add the remaining water. Sauté the sausage and ham in a skillet over medium-high heat until browned. Add 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. Scoop a few cups of the liquid into a mixing bowl. Add the filing powder and stir until well combined. Pour back into the stock pot and mix well. It’s ready to serve!
John Folse food delivery
Chef John Folse & Company Manufacturing serves a variety of customers in the food service industry, from your favorite casino buffet to the restaurant across the street, you’ll find Chef John Folse & Company products on the menu. People everywhere enjoy our products: residents of nursing homes and employees in production facilities, hospitals and many other business premises.
The diversity of customers is not only in the type of customers, but also in the areas served. You can find Chef John Folse & Company products anywhere on the map from Las Vegas to Kansas City. If we’re not near you now, we will be soon.
John Folse Twitter
John Folse Chef, Bio, Wiki, Age, Family, Cookbook, Salary, and Net Worth
John Folse Bio | Wiki
John Folse is an American television host, chef, and restaurant owner. He is the weekly host of a culinary radio show on WBRP TALK 107.3 FM, Stirrin’ It Up. Also, the culinary show will be televised on WAFB TV, Baton Rouge.
John Folse Alter
He was born on July 9, 1946 in St. James Parish, Louisiana, United States. John is 75 years old.
John Folse height
He is a man of above average stature. John stands at a height of 5 feet 9 inches (about 1.75 m).
John Folse family
He hails from the parish of St. James, Louisiana, USA. John is the son of Royley Folse, his father, and Therese Zeringue, his mother. He also grew up in a family of two sisters and five brothers. In addition, his father worked for the St. James Sugar Co-Op and the Zeringues as a manager. John’s mother came from a family of sugar cane farmers on Cabanocey Plantation. Moreso, John was raised Catholic.
John Folse wife
In the late 1970s he married his wife Laulie Bouchereau. Also, John’s wife is originally from Donaldsonville, Louisiana. However, he has managed to keep his love life on the back burner. As such, John has not disclosed whether he has children in his marital union.
John Folse Education
He earned his high school diploma from St. James High School. In addition, John earned his bachelor’s degree from Nicholls State University.
John Folse stirs it up
He has hosted his Saturday morning culinary radio show, Stirrin’ It Up, on WBRP TALK 107.3 FM, Baton Rouge, since 1996. In addition, the show was co-hosted by its Director of Communications and Marketing, Michaela D. York. In addition, the culinary show was expanded into a television cooking segment during the 5 p.m. Newscast on WAFB-TV Channel 9 in Baton Rouge.
Additionally, he and WAFB have partnered to create a Stirrin’ It Up app, available through the iTunes Store, containing recipes and episodes. He has also hosted A Taste of Louisiana, produced by Louisiana Public Broadcasting, since 1990. In addition, the show airs across America on PBS and is also syndicated internationally.
John Folse Cookbook | cookbooks
He has authored cookbooks to document the recipes handed to him by his Cajun and Creole. Cookbooks that John has authored include:
The Encyclopedia of Cajun & Creole Cuisine (published December 2004).
Something Old and Something New: Louisiana Cooking with a Change of Heart (March 1997).
Louisiana Sampler: Recipes from Our Fairs & Festivals (published October 1996).
Cajun Quick (November 1992).
Hooks, Lies & Alibis: Louisiana’s Authoritative Collection of Game Fish & Seafood Cookery (January 2009), co-authored with Michaela York.
John Folse restaurants
In 1978, he opened his first restaurant in Donaldsonville, Lafitte’s Landing Restaurant, to spread A Taste of Louisiana worldwide. In addition, he later opened restaurants in Paris (1987), Beijing (1986), Japan (1985) and Hong Kong (1987).
He also made headlines after opening Lafitte’s Landing East restaurant in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev.
He also opened promotional restaurants in Bogota in 1991, Seoul in 1994, Taipei in 1992, and London in 1991 and 1993. During his career as a chef, John created the first Vatican State dinner in Rome in 1989 as a non-Italian.
John Folse Recipes
He bases his recipes on Cajun and Creole cuisine and culture. Additionally, his secrets to preparing Cajun recipes lay in discovering the unique ingredients of Louisiana’s swamp-floor pantry. Recipes John has prepared include:
Chicken & Sausage Jambalaya (Jambalaya is a rice dish in the US).
Louisiana Seafood Gumbo.
Louisiana-style crawfish etouffee.
Shrimp and tomato grits.
Shrimp and Corn Soup.
Red beans, rice and sausage gumbo etc.
John Folse Salary
He has worked as a host on Stirrin’ It Up and A Taste of Louisiana. John’s salary is $150,000 annually.
The Net Worth of John Folse
He has worked as a chef, restaurant owner and media personality for at least three and a half decades. Therefore, it is undisputed that John has been able to accumulate decent career earnings over the years. John’s net worth is $5 million.
Who is John Folse’s wife?
He has been married to his wife Laulie Bouchereau since the late 1970s.
How old is John Folse
He is 75 years old. John was born on July 9, 1946 in St. James Parish, Louisiana, United States.
Who is John Folse?
He is an American chef, restaurant owner, and television personality who works as the host of Stirrin’ It Up and A Taste of Louisiana.
Chef and Cooking Show Host
Chef John Folse was born in 1946 in St James Parish. He learned early on that the secrets of Cajun cooking lie in the unique ingredients of Louisiana’s swamp-bottom pantry. Folse flavored these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast-iron pots became Chef John Folse & Company.
Folse opened Lafitte’s Landing Restaurant in Donaldsonville in 1978. He set out to market his restaurant by spreading “A Taste of Louisiana” around the world. He introduced Louisiana’s native cuisine to Japan in 1985, to Beijing in 1986, and to Hong Kong and Paris in 1987. In 1988, Folse made international headlines by opening “Lafitte’s Landing East” in Moscow during the presidential summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse created the first Vatican State Dinner in Rome. It also opened promotional restaurants in London in 1991 and 1993, Bogotá in 1991, Taipei in 1992 and 1994, and Seoul in 1994 and was named “Louisiana’s Culinary Ambassador to the World” by the Louisiana legislature.
The international success of Lafitte’s Landing Restaurant led to the incorporation of several other Chef John Folse & Company properties. He established his catering division at White Oak Plantation in 1986. Chef John Folse & Company Publishing has published six Cajun and Creole cookbooks since 1989. Folse’s cooking series A Taste of Louisiana with Chef John Folse & Co has been produced by Louisiana Public Broadcasting since 1990 and aired across America on PBS and also syndicated internationally. Since 1991, Chef John Folse & Company Manufacturing has been producing custom-made food products for the retail and hospitality sectors. It is one of the few chef-owned food companies in America. The Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La. opened in October 1994. It is dedicated to preserving Louisiana’s rich culinary and cultural heritage. In August 1996, Folse began airing his radio cooking talk show, Stirrin’ It Up The Best Tasting Show on Talk Radio. In October 1998, a fire destroyed the 200-year-old Viala plantation that housed Lafitte’s Landing Restaurant. In the spring of 1999, Folse opened his former Donaldsonville home as Lafitte’s Landing Restaurant at Bittersweet Plantation, offering fine dining and bed and breakfast accommodations.
Folse has received numerous national and international awards. In 1987, the Louisiana Restaurant Association named him Louisiana Restaurateur of the Year. In 1989, Lafitte’s Landing Restaurant was inducted into the Nation’s Restaurant News Fine Dining Hall of Fame. Folse received an Honorary Doctorate of Culinary Arts from Johnson & Wales University in Providence, Rhode Island. and the Baltimore International Culinary College. In 1994 he accepted 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. Folse serves as vice chairman of DRNA and will serve as chairman in 2000. In 1998, Executive Chef John Folse & Company Manufacturing received the TGI Friday’s Inc. Procurement Product Development Award for his assistance in the development of Friday’s Jack Daniels® Glaze. In 1998, Food Arts Magazine presented Folse with the Silver Spoon Award for his outstanding performance and contribution to the food service industry.
Twenty years of culinary excellence later, Folse is still adding ingredients to the company gumbo he calls Chef John Folse & Company, which is as diverse as the Louisiana landscape, and he wouldn’t have it any other way.
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