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Chef John Folse & Company Manufacturing Plant

Wednesday, March 31, 2010

What would we do without sugar? It would be an exaggeration to say that the world would come to a stop, but many a diet would need to be changed dramatically if sugar were to disappear. Yes, today in most parts of the world, sugar intake has become part of daily life, making sugar production a worldwide industry. SPRI wishes to focus on sugar as an ingredient for the production of an array of products. The John Folse Manufacturing Plant nestled in the heart of sugarcane country in Louisiana will host this years Conference Tour. The John Folse Plant produces over 200 different food products that serve the local needs of the New Orleans famous flavor as well as a national and international clientele in the food service industry. SPRI delegates have been invited to tour the operations at the Donaldsonville Plant in Louisiana of the world famous Chef John Folse with lunch then a tour of the Houmas House Plantation and Gardens before returning to the Ritz-Carlton Hotel. Please sign up for the tour at the registration desk.

BIO

Chef John Folse was born on Cabanocey Plantation in St. James Parish, Louisiana and comes from a good stock of great cooks from his mother Therese Waguespack-Folse, father Royley Folse and ancestors before all being reared in the heart of Cajun country. Louisiana speaks good food with the Gulf of Mexico with its abundance of salt water seafoods, an array of fresh-water lakes and rivers and of course, the lush, green and tropical swampland. Each of these contributes equally to the bounty that is Cajun and Creole cuisine.

Chef John Folse has built a Culinary Empire from humble beginnings with his products, restaurants, cookbooks, media events, and cooking school. One of which is the John Folse & Company Manufacturing Plant in Donaldsonville, Louisiana. After thirty years of culinary excellence and receiving numerous national and international awards, one of few chef-owned food manufacturing companies was created. The John Folse & Company Manufacturing is an American company producing custom-manufactured foods for the retail and food service industry. In January 2005 a new USDA Manufacturing plant opened in Donaldsonville, and in 2007 growing demands pushed the plant to expand. In 2008, John Folse cut the ribbon of his expanded 68,000 square-foot food manufacturing plant. Every product made for distribution begins with research and development in the Culinology Center. Culinology is a new term that refers to an emerging discipline that combines culinary arts and food technology. In the Culinology Center, the workers take a recipe that might serve six people and reproduce the flavor components to create a 5,000-pound batch. They also develop food concepts for clients with special requests. 50 million pounds of product annually is manufacture from packet soups, sauces, spices, ready made meals to confectionery. The facility operates 7 days a week, 364 days a year with 100 culinologists, microbiologists and skilled laborers on staff.

In addition to the growth and expansion of John Folse Company the John Folse Culinary Institute at Nicholls State University, Thibodaux, Louisiana was created and offers a two-year Associate of Science Degree, as well as, a four year Bachelor of Science Degree. Students study the traditional classic art of cooking, while learning about Louisiana regional cuisine, Food and Culture of the American South, Food and Wine pairing, International Pastries, Product developments and French and Italian cuisine. The Institute has diversified the company creating a visible outlook focused on food and marketing a culinary career for future chefs worldwide. Chef Folse has added to his accomplishments the authoring of eight best selling cookbooks, “After the Hunt: Louisiana’s Authoritative Collection of Wild Game & Game Fish Cookery,” (2007), “The Encyclopedia of Cajun and Creole Cuisine.” (2004), “Hot Beignets & Warm Boudoirs: A Collection of Recipes from Louisiana’s Bed & Breakfasts,” (1999), “Something Old & Something New, Louisiana Cooking With a Change of Heart,” (1997), “Black Magic, 100 Years of Cast Iron Cooking,” (1997), “Louisiana Sampler,” (1996), “Plantation Celebrations,” (1994) and “The Evolution of Cajun and Creole Cuisine,” (1990).

Delegates will meet at the Ritz-Carlton Canal Street side to board the buses at 9:00 a.m. and will tour the John Folse Manufacturing Plant in operation. There will be lunch included with this tour before completing the tour with a visit to “Houmas House Plantation and Gardens.” Viewed as one of the Louisiana’s Crown Jewels of the River Road, this grand home described during its antebellum heyday as “The Sugar Palace.” Buses will return to the Iberville Suites Hotel by 4:00 p.m.

We are looking forward for an enjoyable tour and stay in New Orleans.