David Harris, CWPC
As Executive Pastry Chef of the Chef John Folse & Company Bakery Division, David Harris is responsible for the design, development and quality of execution for each of the division’s extensive list of products. The bakery division services a wide variety of area restaurants and foodservice operations throughout South Louisiana. They also cover the pastry and dessert needs for events at Bittersweet Plantation, White Oak Plantation and other Chef John Folse & Company catered affairs.
Before joining the ranks of Chef John Folse & Company in 1996, Harris served a Pastry Chef and Certified Working Pastry Chef for the Duquesne Club, one of the most elite business clubs in America. He also wrought his magic at several prominent foodservice facilities and four-star and four-diamond luxury hotels. Chef Harris has been repeatedly recognized for his pastry prowess during his 15-year professional career. In 1996, he was a member of the Culinary Olympic Team West and was awarded the silver medal at the world competition in Berlin. More recently, Chef Harris brought home a gold medal for his role as advisor to the 2004 Regional Culinary Olympic Team. He has also received numerous awards and honors from various chapters of the American Culinary Federation including Best of Show, Chef of the Year and several gold medals.
But Chef Harris is not one to rest on his laurels. Throughout his impressive career, Chef Harris has continued to pursue his professional development at various institutions, including the Culinary Institute of America, Balsam Grand Resort Hotel, Wilton School of Cake Decoration, National Guild of Baking and Pastry Professionals and the International School of Confectionary. Most recently he studied Artisan Breads at the Dunwoody College of Technology with decidedly delicious results.
Chef Harris continues to seek out techniques and ideas to take his art to new levels. He is known not only for the fantastic pastries, breads and cakes baked for the Chef John Folse & Company Bakery Division but for the exotic desserts he creates for special events and the exciting sculptures he crafts from blown and pulled sugar.