Folse returns to aid culinary students
Published 12:00 am Wednesday, December 27, 2000
Daniel Tyler Gooden
ST. JAMES – Since his graduation in 1965 Chef John Folse hadnt returned to his alma mater, St. James High School. Recently the acclaimed chef returned at the request of those following in his footsteps, students of Rachael Schexnaydres culinary arts class. The students could really relate to what Folse was saying, said Schexnaydre. Folse gave a cooking demonstration and talked to the teens about growing up in St. James Parish and his success in the culinary field. Using his achievements as an example, Folse spoke of the importance of sticking with what your doing no matter what, said Natalie April, media assistant for Chef John Folse and Co. The cooking demonstration consisted of an urban rice, flour encrusted snapper on a yam and chive cream sauce. Folse also brought a seafood gumbo to taste. Folse departed, but only after donating a few of his cookbooks to the students. The cooking class is something new to St. James High and the state of Louisiana. The Louisiana Restaurant Association School-to-Career Program has helped to create a link between students, school and work places to create a continual learning path from education to a career. Students at St. James High School have enrolled in the Prostart class, which is a nationally endorsed curriculum, also sponsored by the LRA. The 16 students in the class have seen demonstrations by multiple speakers, covering not only cooking but fire safety, food borne illnesses, proper hand washing techniques, the Heimlich maneuver, healthy eating habits and knife skills. The purpose of the Prostart class is to prepare students not just for a cooking career, but one in any part of the food industry, said Schexnaydre. The class has visited the Hyatt Regency Hotel in New Orleans to view the food and tourism industry up close. They have also visited the John Folse Culinary Institute at Nicholls State University. Five of the students also are participating in the after-school employment part of the Prostart program. Currently, two students are working at Oak Alley Plantation to gain experience in the food industry field. The work program is between the school and local service businesses which are members of the LRA. When Folse donated the cookbooks to the students he also donated something more important. Folse informed the class that a scholarship to the John Folse Culinary Institute would be given to one senior from St. James High every year. Though the requirements for the scholarship have not been completed, the students must have participated in Prostart and outside service industry employment and be applying for the institute, said April. Students in the Prostart Class are Denna Brown, Tinivia Charles, Tenika Dumas, Reva Lynn Fletcher, Tauranarist Green, Lashell Monique James, Myron Anthony Jones, Lawrence Joseph, Ryan Thomas Larousse, Darrell Leon, Jade Monique Narcisse, Trean Nathan, Clifton Oubre Jr., Keisha L