Believe it or not, my food obsessed city of New Orleans is NOT the home of a dozen first-rate culinary schools; well, actually zero would be the number that we currently have. There has long been talk of Johnson and Wales putting a school in the NOLa area, but this program and school in a new campus headquarters along the Mississippi River Delta of Louisiana (about 50 miles outside of New Orleans) appeals to me more.
Chef John Folse has been extremely dedicated in building this program and his deep commitment to finding homegrown food professionals is commendable, as has been his long time support of the region’s farmers markets. On top of that, he has the encyclopedia on Cajun and Creole cuisine, a highly regarded reference book: Folse Encyclopedia and his cheese making operation is also excellent and one of the few artisanal cheese operations at this level in our state: Bittersweet Plantation
So, to wrap up, a good guy who has done as much as he can to build food systems in his home state. More like him are always welcome.