In the Kitchen with Chef John Folse

Chef John Folse is as much a state culinary icon as gumbo. For more than two decades, he’s worked to introduce our cuisine to people around the globe, from Beijing to Bogota. “It’s so exciting to be able to share the foods that make us who we are with others around the world,” says Folse. “They can’t help but be engulfed by our passion.”

His résumé includes restaurateur and host of “A Taste of Louisiana” (a show produced by Louisiana Public Broadcasting). He has his own food manufacturing company and has written numerous cookbooks, including “The Encyclopedia of Cajun & Creole Cuisine.” Part cookbook, part history tome, it’s an essential for native cooks and those who long to be.

At his White Oak Plantation, visitors get a sense of our history while strolling the gardens, which explore the principal vegetables, fruits, and herbs of the seven nations that contributed to the indigenous cuisine. In his own kitchen, his must-have is roux. “Equal parts oil and flour, it’s the basis for the flavors of Louisiana,” he says.

Up next for the chef is a book on vegetable cookery. “Even with vegetables in Louisiana it’s more exciting than anywhere else.” We agree.