At Chef John Folse & Company, we are committed to providing the exceptional service and quality products that our distinguished clientele have come to expect. Let us expand our wealth of experience into a successful business venture with you. Where success meets, great relationships grow.

The food manufacturing and sales division of Chef John Folse & Company was created in 1990 by Chef John Folse based on his vision of a changing food industry in America. From its humble beginnings, the manufacturing division has grown to national prominence with a customer base extending from the Gulf Coast to the Canadian borders and from the West Coast to the Eastern seaboard. The manufacturing of entrées, vegetables, soups, sauces and specialty products for foodservice distribution, retail sales and national restaurant chains forms the foundation of our organization.

Our USDA cook and chill manufacturing plant in Donaldsonville is capable of producing 150 tons of fully-cooked and ready-to-serve products weekly. From our state-of-the-art Chester Jenson kettles to our Cryovac On-Pack 2000 packaging system, our plant is designed to exceed USDA standards. Our Quality Assurance Department is our tool to ensure this.

Plant Floor
Our USDA manufacturing facility is capable of producing 50 million pounds of frozen or fresh, fully cooked and ready to serve product on a single shift per year. Our packaging capacity ranges from cryovac boil-in-the-bag to 55-gallon drums, as each customer's needs are different. Our minimum batch size for specialty product is 1000 pounds, or 62 (16-pound) cases. The following is a view of our plant cook floor, but it does not represent the total 32,000-square-foot facility. For more information on our equipment or capabilities, please feel free to call Chef John Folse & Company at 1-800-256-2433.
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