March 10, 2019

Keynote Presentation—Possibilities: The Life of a Chef 7:00 PM  -  8:00 PM Keynote Presentation—Possibilities: The Life of a Chef General Session Room

Keynote Presentation—Possibilities: The Life of a Chef

John Folse

Chef John D. Folse, CEC, AAC, is as much an icon in the Louisiana culinary scene as gumbo and crawfish.

For more than two decades, he has advocated and educated the world about Cajun and creole cuisine. And on March 10th, 2019, he will spread that message to more than 250 club chefs when he delivers the keynote address for Club & Resort Business’ 11th Annual Chef to Chef Conference, to be held March 10-12, 2019 at the Hilton New Orleans Riverside.

“I have had the pleasure of hearing Chef Folse speak on two occasions,” says Todd Walline, Executive Chef/Director of Food & Beverage at Blue Hills Country Club, Kansas City, Mo., and a member of the Chef to Chef Conference Advisory Board.

“The first time was in 1994 when I was an apprentice chef,” says Walline. “The thing I remember most about his presentation was how impassioned he was for the simplest recipes of Creole and Cajun cuisine. They defined his childhood. To meet and listen to someone who has made it his life’s work to be an ambassador of his native cuisine was very affirming for me as a young chef.

“The second time I heard him speak was this year at the American Culinary Federation National Convention,” continues Walline. “Twenty-four years after I heard him speak for the first time, he seems to have an even greater desire to educate.”

Matt Hinkle, Executive Chef of Exmoor Country Club in Highland Park, Ill., notes that while he worked in New Orleans for two years, he never had the opportunity to meet Chef Folse. “So I am really excited to see him give the keynote address at the 2019 Chef to Chef Conference,” Hinkle says. “He has stood the hardest test for a chef—the test of time.”

After the opening reception and dinner on Sunday, March 10th, Folse will address Conference attendees on the topic of “Possibilities: The Life of a Chef.”

In his presentation, he will describe his “Cajun man’s journey,” from his humble beginnings in a trapper’s cabin in rural St. James Parish, La., and harvesting food from Louisiana’s “swamp floor pantry,” to how he has emerged as one of the nation’s leading culinary entrepreneurs, taking his famous “Taste of Louisiana” around the world.

“We are thrilled and honored that Chef Folse will be able to help us get the 2019 Conference off to a memorable start as we return to New Orleans,” said Jerry Schreck, Executive Chef of Merion Golf Club, Ardmore, Pa., and the National Conference Coordinator for the Chef to Chef Conference. (This will mark the first time that the Chef to Chef Conference has returned to a city where it was previously held, after being in New Orleans in 2012.)

“The Conference has sold out now for several years running and I am sure that the opportunity to see and hear Chef Folse along with the lineup of other top speakers we are arranging for New Orleans, which includes several other Certified Executive Chefs who work in prominent private clubs, will continue that streak and perhaps lead to our earliest sellout ever,” says Schreck.