Custom Formulations/Manufacturing-
As your partner in product development, our research yields products designed to meet your unique requirements from benchtop to national rollout.
We can work with you to match your recipe or develop a proprietary product.
Menu/Recipe Development for Foodservice Operators-
Our personal interest in shaping your menu allows us to enhance your offerings in each category and meet your signature item needs. Appetizers, soups, sauces and center of the plate- we will develop products to fit any menu application.
Operational Evaluations/Consulting for Foodservice-
Allow one of our team to spend some time in your operation. We are committed to providing strategies to enhance productivity and control costs while remaining true to your mission statement.
Award R& D Chef : Jay Kimball, Corporate Executive Chef
As corporate executive chef of Chef John Folse & Company, Jay Kimball acts as a consultant for restaurants throughout the nation, directs the research and development team and heads new product development for the Chef John Folse & Company food line. He also oversees all culinary activities of White Oak Plantation and Bittersweet Plantation.
After attending LSU to study business administration, Kimball switched venues and completed studies in 1991 at the prestigious Culinary Institute of America at Hyde Park. Kimball has a flavorful culinary background as executive chef of top hotels and restaurants in the New Orleans area. However, it was as sous-chef of Gabrielle's, a fine-dining restaurant specializing in indigenous Louisiana cuisine, that Kimball came to appreciate the value of authentic Cajun and Creole dishes.
Kimball joined Chef John Folse & Company in 1996 as executive chef of Lafitte's Landing Restaurant and was promoted to his current corporate position in 1998. His culinary honors include being named one of New Orleans’ Top Five Chefs by The Times-Picayune in 1994 and being featured in the “Great Chefs of New Orleans” cookbook and television series in 1995. |
