Cooking with Chef John Folse

Friday, February 3, 2017, at 5:30 p.m.
Penn State Health and Human Development Food Lab

Cook alongside a Cajun and Creole master chef!

At this private donor event, each cooking station of four people will cook alongside Chef Folse at the Penn State Food Lab to prepare three traditional Cajun and Creole dishes at their stations:

  • Chicken and Andouille Sausage Gumbo
  • Crawfish Cardinale in Pastry Shells
  • Creole Jambalaya

Once the finishing touches are complete, there’s no clean-up for you. Instead, your creations will be taken to the dining room for a casual dinner and more conversation with Chef Folse! What could be more fun that this?

About Chef John Folse

John Folse is a Louisiana chef and restaurant owner, and a leading authority on Cajun and Creole cuisine and culture. A Certified Executive Chef, member of the American Academy of Chefs, and past president of the Research Chefs Association, Folse represents the finest in culinary professionalism and has received numerous food and cultural awards. Folse’s “A Taste of Louisiana” airs Saturday mornings on WPSU-TV.


Tickets are $100 per person which includes all ingredients and your meal. All proceeds benefit WPSU-TV.

Sorry this class is sold out.