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John David Folse (born July 9, 1946) is an American chef, restaurant owner, and television host. A lifelong resident of Louisiana , he is seen as a leading authority on Cajun and Creole cuisine and culture.
The Chef John Folse Culinary Institute is an academic college of Nicholls State University in Thibodaux, Louisiana. The namesake of the college, Chef John Folse , is known as "Louisiana's Culinary Ambassador to the World" [ citation needed ] .
Procopio Cutò. Procopio Cutò, Sicilian chef in Paris, founder of Cafe Procopio; Stanisław Czerniecki, author of Compendium ferculorum, albo Zebranie potraw, the first cookbook written originally in Polish
The previous record was set in 2010 by American chef John Folse, along with the Cabot Creamery Co-operative, after making 2,469 pounds of mac and cheese. Wikimedia Commons.
Another history, per Louisiana chef John Folse, author of The Encyclopedia of Cajun & Creole Cuisine (2004), is that jambalaya is a contraction of jambon à la yaya, meaning "ham with rice", from French jambon and Yoruba yaya. [4]
Maque choux (left) with dill mashed potatoes. Maque choux / ˈ m ɑː k ʃ uː / is a traditional dish of Louisiana.It is thought to be an amalgam of Creole and Native American cultural influence, and the name is likely to derive from the French interpretation of the Native American name.
This is a list of American restaurateurs.A restaurateur is a person who opens and runs restaurants professionally. Although over time the term has come to describe any person who owns a restaurant, traditionally it refers to a highly skilled professional who is proficient in all aspects of the restaurant business.
C. Alvin Cailan; Homaro Cantu; Josh Capon; Ricardo Cardona (chef) Floyd Cardoz; Michael Carlson; Andrew Carmellini; Adam Carmer; David Carmichael; Robert Carrier (chef)