Chef John Folse is an award winning Cajun chef, restauranteur, caterer, and food product manufacturer. He has published a number of books, including: The Evolution of Cajun and Creole Cuisine, 1990; Plantation Celebrations, 1994; Louisiana Sampler, 1996; Black Magic, 1997; and The Encyclopedia of Cajun & Creole Cuisine, 2004. Folse, also, hosts the radio talk show, “Stirrin’ it Up!” Nicholls State University opened the Chef John Folse Culinary Institute in 1996.