CHEF JOHN FOLSE & COMPANY:
25 YEARS STRONG

On July 14, 1978, Chef John Folse, executive chef/CEO of Chef John Folse & Company, opened Lafitte’s Landing Restaurant at the foot of the Sunshine Bridge in Donaldsonville, La. Few could have predicted then that this would be the cornerstone property of an emerging food company.
On the silver anniversary of Lafitte’s Landing and Chef John Folse & Company, a lot has changed for Folse since his modest beginnings. When asked how to best celebrate this milestone in his company’s history, Folse said, “By opening the door to the next 25 years. How better to celebrate my company’s history than to guarantee continued growth in the food industry while ensuring more jobs for the citizens of Louisiana?” Folse is doing just that.
In August 2002, Folse opened Bittersweet Plantation Dairy in Gonzales, La., which provides Creole Cream Cheese and two varieties of fromage triple cream to supermarkets, specialty stores and restaurants throughout the United States. A variety of ice creams will be available beginning July 19 during the ribbon-cutting ceremony of Petit Marché, a new addition to Baton Rouge’s Main Street Market. Petit Marché will serve breakfast items and lunches daily including fresh soups, salads and sandwiches and will be a retail outlet for Folse’s cheeses, breads and pastries. The opening of the Petit Marché is the first step in Chef John Folse & Company’s commitment to help revitalize downtown Baton Rouge. In early 2004, Folse plans to open the new location of his state-of-the-art manufacturing facility in Donaldsonville, which he broke ground for in February.
“Twenty-five years ago, we began the journey toward this day,” Folse said. “This certainly is not solely my accomplishment. Employees, friends, family and dedicated customers have made 25 years possible.
“I’m passionate about all my companies, all my endeavors,” Folse said, “but Lafitte’s is the heart of my entire operation. It’s the firm foundation on which everything else was built. Nothing will ever eclipse the feeling of uncertainty, risk and sheer excitement that I felt in 1978, when there were no guarantees of success.” While there are never guarantees for success, Folse is poised to impact whatever venture he employs.
Folse’s three latest endeavors join the Folse family of companies including the catering and special events division at White Oak Plantation in Baton Rouge; Chef John Folse & Company Manufacturing, currently operating in New Orleans; Exceptional Endings in Gonzales, which produces pastries, breads and savories for all CC’s Gourmet Coffee Houses in Louisiana; Chef John Folse & Company Publishing; Digi-Tek Productions; his nationally syndicated cooking show on PBS, “A Taste of Louisiana with Chef John Folse & Company”; and a radio cooking talk show, “Stirrin’ It Up With Chef John Folse & Company.” Additionally, the Chef John Folse Culinary Institute at Nicholls State University in Thibodaux, La., is named in his honor.

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