Chef John Folse

@ElliotJScottMD @a_weebs Now Elliot, I promise that I did not lie, I’m just faster at it after 70 years of experience. I probably should modify the time however, after all I am trying to teach my students. Thanks for reminding me!!! J

@a_weebs @ChefJohnFolse Quite the byzantine process. The greatest lie Folse ever told was that the prep time is 2 hours. Takes around 8 to get the whole thing done. Exquisite.

It begins. Behold an early stage of Mom’s crawfish bisque (her interpretation of the @ChefJohnFolse juggernaut). Allons-y!

@NichollsState Thank you all so much. What a beautiful line up of students and Instructors at the Institute. Again, thanks for the well wishes. John

Happy birthday, @ChefJohnFolse!

That’s @ChefJohnFolse and Tiara Williams in the kitchen at Folse Market in #thenewmsy - pot roast bound for plate lunches at this busy Louisiana kitchen.

#repost @NOWFE We had such an incredible evening surprising @ChefJohnFolse with the news that he would be our next Ella Brennan Lifetime Achievement in Hospitality Award. We can’t wait to honor John on January 29th (tickets to attend can be found at nowfe.com).

Me: What does raccoon taste like? @ChefJohnFolse : Armadillo 😂💀 Watching my full “Another Vieux” segment with Chef John Folse here: wwltv.com/mobile/article… @WWLTV

A very special farewell dinner for our @InstitutPBocuse #Alliance guests! A 7 course Russian Style dinner prepared by our students at #BistroRuth featuring Louisiana Seafood. Thank you to @LaSeafoodBoard, @LA_CajunBayou, @CityofThibodaux, @ChefJohnFolse for making this possible!

Legendary @ChefJohnFolse and The Culinary Vegetable Institute joined in recreating the age-old Southern social tradition known as Fête des Bouchers, Saturday, October 12th at the Culinary Vegetable Institute. Head over here 👉bit.ly/2gIzHfN #EventsatCVI

What an amazing experience to host the Southern tradition of Fête des Bouchers with my dear friend @ChefJohnFolse . Learning about the way of life for so many before us gave me a renewed respect for the food we eat and where it comes from. #ChefandFarmer

Our students love when they get the opportunity to do outside private catering events with @chefjohnfolse . What an amazing evening in Baton Rouge!

Join @ChefJohnFolse @farmerleejones and special guests here at the Culinary Vegetable Institute for a HogHarvest/ Fete des Bouchers Saturday, October 12th! Ticket info: bit.ly/2GTIuu2 Video: vimeo.com/356961994

Happy Birthday to our namesake Chef John Folse! We hope that you have a great day!

YUM!!! @ChefJohnFolse explains how to cook this delicious Chicken and Creole Tomato Pomodori! bit.ly/2IY35xg

#ThrowbackThursday: See Chef #LeahChase & @ChefJohnFolse prepare #ShrimpRemoulade on the very first episode of A Taste of #Louisiana on @lpborg in 1990: ladigitalmedia.org/video_v2/asset… #TasteLouisiana #TBT

Thank you for giving graciously of your time and knowledge to support of @NichollsCJFCI and @NichollsState. Sending lots of love to the family of the Queen of Creole herself, Mrs Leah Chase. ❤️ #LeahChase

In lieu of flowers, a wreath of trinity, andouille and other ingredients at the funeral of Leah Chase, from her friend @ChefJohnFolse . #LeahChase

@ChefJohnFolse we've selected you as Top 10 chefs changing the New Orleans Restaurant Industry! Feel free to share bit.ly/2qB7Zta 🎉

16 baby turkeys are in my incubator as we finish construction of my new Turkey Run, or "Gobbley Coop" as I call it!

What a great place to be-surrounded by Catholic Sisters of the Mercedarian Order visiting White Oak Plantation for lunch.

Such an exciting day! seafoodrevolution's photo instagram.com/p/BRzDn1hA-zH/