Today, after the conference breakfast the Cafe attendees were treated to an inspiring Key Note address by Chef John Folse.
The following is a brief bio on Chef Folse from his Chef John Folse & Company website, for a full bio click here.
CHEF JOHN D. FOLSE, CEC, AAC
Chef John Folse, born in St. James Parish in 1946, learned early that the secrets of Cajun cooking lay in the unique ingredients of Louisiana’s swamp floor pantry. Folse seasoned these raw ingredients with his passion for Louisiana culture and cuisine, and from his cast iron pots emerged Chef John Folse & Company.
When Folse opened Lafitte’s Landing Restaurant in 1978 in Donaldsonville, he set out to market his restaurant by taking “a taste of Louisiana” worldwide. He introduced Louisiana’s indigenous cuisine to Japan in 1985, Beijing in 1986 and Hong Kong
and Paris in 1987. In 1988, Folse made international headlines with the opening of “Lafitte’s Landing East” in Moscow during the Presidential Summit between Ronald Reagan and Mikhail Gorbachev. In 1989, Folse was the first non-Italian chef to create the Vatican State Dinner in Rome. Promotional restaurants also included London in 1991 and 1993, Bogota in 1991, Taipei in 1992 and 1994 and Seoul in 1994. In 1988, the Sales and Marketing Executives of Greater Baton Rouge named Folse “Marketer of the Year” and the Louisiana Legislature gave him the title of "Louisiana’s Culinary Ambassador to the World.”Chef Folse, inspired the culinary educators in the audience to inspire their students by showing and telling them "Anything is possible if you desire it", and to "Mentor students and get them involved in culinary associations and the community"
Here are some pictures of Chefs' Presentation:
Mary Peterson of Cafe, Thanks Chef Folse for his Great Presentation!
Education Trendsetters Panel, Christopher Koetke, Laureate International Universities Center for Excellence in Culinary Arts
Info Fair
Lunch Roundtable Discussions:
I was with great pleasure, I was invited to lead the following roundtable discussion,
- The 50-Minute Classroom-Challenges and Ideas
- Adam Weiner, Job Train and the Sequoia Adult School
- Catering Options
- Kimberly Jones, Sullivan University's National Center for Hospitality Studies
- Integrating Food Writing into Your Curriculum
- Michael Moskwa, Johnson & Wales University
- Social Network with your Students
- Douglas Stuchel, Johnson & Wales University
- Online Bachelors' Programs and Graduate Programs
- William Priante, Johnson & Wales University
- So You Want to Write a Textbook?
- David Halloway, American Technical Publishers
Breakout Sessions:
- Diversity: The Changing Face of Our Students and Industry,
- Gerry Fernandez, Multicultural Foodservice & Hospitality Alliance
- Maureen Poither, Johnson & Wales University, Woman Chef & Restaurateurs
- What's New? What's Working? Whats Next?
- James E. Griffin, Johnson & Wales University
- Colin Roche, Johnson & Wales University
Until I blog again, Eat Well, Live Live and Be Safe...
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