68 Chapter 4 Gastronomic Identity II: Food and Cuisine
Chef Folse emerged on the culinary scene during a period of renewed interest across North America
in regional cuisine and the emergence of the celebrity chef. The concept of place of origin was becoming
an important dining factor, in terms not just of ingredients but also of history and culture. While other
regional cuisines in the United States are of interest to those in the profession, customers, and tourists,
Cajun and Creole cuisine is perhaps the most clearly identifiable in regard to recipes, ingredients, prepa-
ration, culinary terms, and dining etiquette. John is one of many celebrity chefs propelled into the limelight
over the past several decades—but he seems to have taken a route in close connection with many profes-
sional associations such as the American Culinary Federation (ACF), Distinguished Restaurants of North
America (DiRoNA), and the Research Chefs Association (RCA) rather than solely on the basis of popular
media exposure. This path seems to have given him greater sustainability than the flash-in-the-pan type of
celebrity chef. I think of him first and foremost as a professional chefs’ celebrity chef rather than a pop
culture celebrity chef.
As with all successful entrepreneurs, it is obvious that John has an innate sense of purpose to his
work that is larger than any individual person or company. Folse’s family has nearly three hundred years
of history in south Louisiana. Chef Folse views his quest to preserve the cultural heritage of Louisiana as
a result of both birth and obligation. This sense of obligation is apparent in his relentless motivation,
tenacity, and commitment to cultural preservation.Chef John Folse’s White Oak
Plantation, Baton Rouge,
Louisiana—a successful
catering business that
follows a gastronomic
identity business model
(courtesy of Chef John Folse
& Company).
Also, it cannot be denied that much of his
success stems from his willingness to engage with
not just local but also national and international
communities. Having been associated with him in
Louisiana, I have never known him to be unwilling
to volunteer his time to charitable organizations, be
a guest speaker for professional and educational or-
ganizations, or serve as an officer in a variety of
industry organizations. This service has earned him
numerous accolades, including ACF National Chef
of the Year, Louisiana Restaurateur of the Year,
membership in the Fine Dining Hall of Fame, in-
duction into the DiRoNA Hall of Fame, RCA Pi-
oneer in Culinology, and two honorary doctorates
(from Johnson and Wales in 1992 and from Balti-
more International Culinary College in 1995).
With more than twenty-five years of success
as one of the world’s top culinary-based entrepreneurs, Chef Folse continues to share his cu-
linary talents and expertise with students and the public, relentlessly promoting Cajun and
Creole cuisine worldwide. His integration of a gastronomic identity business model across a
diverse group of business endeavors has been a groundbreaking development in North America,
and he would not want it any other way.
The next section highlights one of Chef John Folse & Company’s divisions, White Oak
Plantation. The Plantation is headquarters for the national catering division, and the physical
space is designed to provide guests with a sense of Louisiana’s history in architecture, gardens,
cuisine, dining etiquette, and service. For additional information on Chef John Folse, his com-
pany, products, or Cajun and Creole recipes, visit his company’s Web site at http://www.jfolse.com.THE WHITE OAK EXPERIENCE
White Oak Plantation sits on thirteen majestic acres in the heart of Baton Rouge. The design of the
main house was inspired by Oak Alley Plantation, a well-known historic landmark in the region. It is
surrounded by sixteen magnificent Doric columns and sixteen-inch-thick solid masonry walls, giving the