Chef John Folse

Interview with Chef John Folse

Chef John Folse is a legend in the culinary world. Known as a global authority on Cajun and Creole cuisine, he has spent decades sharing Louisiana's rich, flavorful heritage with the world. His restaurant, Lafitte’s Landing, is a New Orleans institution celebrated as one of the city’s finest dining establishments. Beyond his success as a restaurateur, Chef Folse is also a prolific author, penning classics like The Evolution of Cajun and Creole Cuisine and Plantation Celebrations.

In 1990, the American Culinary Federation honored him as “National Chef of the Year,” cemented his status as one of the industry’s greats. From his early days in the bayous of Louisiana to his rise as a culinary ambassador, Chef Folse’s career is a testament to passion, hard work, and an enduring love for Southern food traditions.

I had the privilege of speaking with Chef Folse about his journey, his inspirations, and what drives his commitment to preserving Cajun and Creole culture. His insights are as rich as the dishes he creates. Here’s what he shared with The Reluctant Gourmet.

Chef Folse,

Did you cook growing up?

Coming from a Cajun family of eight children, we all had our duties, and one of those chores was cooking. My mother died when I was eight years old, and my dad got us involved in the kitchen at a very young age. I've loved cooking ever since.

Before you turned pro, did you think that's what you would be doing?

Well, I went to college and majored in education and accounting. It was after entering the hotel business in management that I realized cooking and food and beverage was what I really wanted to do.

What was it that got you into cooking?

As part of my F&B training, I had to spend time in the dining room and kitchens of our hotel property in Baton Rouge, Louisiana. It was here that I met a German chef, Fritz Blumberg, who discovered my love of cooking and creative nature and convinced me that I should enter apprenticeship under his direction at the Prince Murat Inn in Baton Rouge, 1970.

Where were you trained?

In addition to this property, I traveled extensively and eventually took over the position of Sous Chef at the Capitol House Hotel in Baton Rouge. This property was excellent for training because it offered fine dining and casual service and had the largest banqueting facilities outside of New Orleans, with 3,000 seats.

How difficult was your training?

Fairly difficult, since back in those days chefs were not that keen to share information with young apprentices. In fact, they felt that if enough pressure was applied one of two things would happen. 1) you may love it just enough to take the abuse and learn the job in which case you would be considered "one who made it." 2) you would get the hell out!

Would you do it again?

Yes, without a doubt! Cooking has been the catalyst and vehicle that allowed me, a Cajun from South Louisiana, to visit and create food for Popes and Presidents and open restaurants in 14 countries around the world. No other occupation imaginable would have given me this opportunity.

Best piece of advice you would give a home enthusiast?

Don't try to be too creative; keep things simple, and remember that there's only one thing that matters in cooking.....does it taste good? Use only the freshest and local ingredients first then experiment.

Best cooking tip for a novice?

As we say in New Orleans Jazz, "More ain't better!" Too often, the cook tends to feel that multitudes of ingredients and techniques make for a better pot, and this simply isn't true. Just remember, the best meal one tends to remember and speaks of most is those "just like grandmaw used to make."

Favorite gadget?

I like my collection of cast-iron cookware. Cast iron cooks best and is the least expensive cookware available. I also like my cappuccino machine!

Funniest kitchen incident?

My first day on the job, I was asked to deep fry some beautiful pre-breaded scallops for the General Manager's lunch. I had no idea that the chef and sous chef had taken round pieces of butter and rolled them in bread crumbs and placed them in the refrigerator. When the GM sat down they yelled, "Hey John, first big job.....impress the GM fry those scallops in a hurry!" Imagine the outcome when the scallops hit the hot oil only to disappear in front of my eyes. BASTARDS!

Favorite food to cook with?

Local ingredients, fresh and in season.

Thanks for the interview Chef Folse