In spring 1999 Folse opened his former Donaldsonville home as Lafittes Landing Restaurant at Bittersweet Plantation, offering fine dining and bed and breakfast accommodations. Folse has received numerous national and international accolades. In 1987, the Louisiana Restaurant Association named him Louisiana Restaurateur of the Year. In 1989, Lafittes Landing Restaurant was inducted into Nations Restaurant News Fine Dining Hall of Fame. In 1990, the American Culinary Federation named Folse the National Chef of the Year. Folse has been recognized with honorary Doctor of Culinary Arts degrees from Johnson & Wales University in Providence, Rhode Island. and the Baltimore International Culinary College. 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 Nations Restaurant News Profiles of Power. In 1996, Lafittes Landing Restaurant received the Award of Excellence from Distinguished Restaurants of North America (DRNA). Folse serves as DRNA Vice Chairman and will serve as Chairman in 2000. In 1998 Chef John Folse & Company Manufacturing received TGI Fridays Inc. Procurement Product Development Award for assisting in the development of Fridays Jack Daniels® Glaze. In 1998 Food Arts Magazine awarded Folse the Silver Spoon Award for his sterling performance and contributions to the food service industry.
Twenty 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.
Latest Recipes from John Folse
CARNE ASADA FRIES
LOUISIANA MALLARDS IN MANDARIN GLAZE
Photo Credit: Country Roads Magazine
HOSPITALITY NEWS JUNE | Page 43
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