Chef John Folse and Company Revenue and Competitors

Prior to beginning our adventure into the cuisines of South Louisiana, it is imperative that I begin by outlining the basic principles, procedures and terminologies that are unique to Cajun and Creole cookery. It is important to realize that cultures and cuisines must constantly evolve. This evolution process is brought about when new ingredients and ideas are introduced into a region. Here in South Louisiana, the evolution process may be witnessed at every turn. The Cajuns today have more access to the outside world because of increased mobility and as interstates began to cross the bayous, cities arose from our swamplands. An example of this process of change is the merging of cultures in New Orleans. Today it is difficult even for the locals to tell the Cajuns from the Creoles. However, we all agree that evolution is imperative, if our cultures and cuisines are to survive. Though we will look into this evolution of Louisiana cuisines, I feel it is necessary to first understand from whence it came. Knowing the foundation of Cajun and Creole cooking will ensure a clear understanding of the direction we have chosen to take. As the young chefs of America travel into the bayous of South Louisiana and walk the French Market area of New Orleans, their creative juices cannot help but flow. The volumes of crawfish, crab, shrimp, oysters, wild game and other local ingredients lend themselves perfectly to the evolution process at the hands of these young masters. So for a moment, let's look into the past. This certainly will place a bright spotlight on the future of our magnificent cuisine, a cuisine constantly evolving for the better in South Louisiana.