Chef Parola Enterprises

Restaurant and Food
Operations Consulting

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Chef Philippe Parola

Email :  [email protected]

Direct :  225-315-5111

President/CEO Chef Parola Enterprises

• Restaurant & Food Operations Consulting

• International Consulting

• Production and Distribution of Gourmet Sauces

• Silverfin Promotion
  

Background

Chef Philippe Parola has over 30 years experience of active service in the culinary profession. Chef Philippe has successfully developed business resources through creative cuisine skills, management techniques and public relations campaigns. He has a long list of award winning achievements and professional accomplishments on both national and international levels. Chef Philippe Parola is now focused on educating consumers on eating healthy while cooking at home. He is also launching a crusade to help stabilize our natural environment while developing a human consumption market for invasive and nuisance species such as: Alligator, Wild Boar, Snow Geese and is now working on the Asian Carp Invasion solution.

• Chef Philippe has previously owned and operated French Fine Dining and Casual Dining restaurants for 26 years.
• Consultant for A La Carte Food Processing: recipe development for food products such as soups, entrees, and sauces since 1984
• Successfully developed Chef Philippe Demi-Glaze Sauces for the wholesale market - Chef Philippe's Demi-Glaze is #1 in quality, taste, and price
• Consultant for the U.S. Agricultural Trade Office:  development of recipes international marketing strategies from 1988 -2003
• Consultant for Louisiana Wildlife and Fisheries: game and fish recipe development and marketing since 1983 including black tip shark, alligator meat, nutria meat, and Asian carp.

Education

Culinary Arts & Management Degree, 1975 - Institute of Culinary Art - Avermes, France

Certification

Certified Executive Chef - Brevet Professional in Hotellerie, Food and Beverage.

Languages

French, Italian, English

Present Status

President/CEO of Chef Parola Enterprise

Awards

• Featured Chef, INTERNATIONAL SEAFOOD LEADER (magazine), New York Times, Los Angels Time, Gaishuko (Japanese Magazine), China Post, Taiwan News, Paris Express, Gourment World Magazine, Cooking Light Magazine, and many others. Televised in CNN, Fox News, Natural Geographic, PBS, France 2, Fuji, and BBC.
• Silver Plate National Award, Chaine des Rotisseur, 1988
  
• Best French Continental Restaurant, LOUISIANA LIFE MAGAZINE, 1988 to 1990.
  
• Presidential Medallion, U.S. Presidents Alumni Dinner Inauguration, 1993
  
• Licensed by the Louisiana Department of Education for Chef Parola's Culinary Institute, 1994.
  
• Title of Commandeur de la Commanderie des Cordon Bleu de France, 1997.
  
• Represented the United States at FOODEX International, Tokyo, Japan; Paris, France; and Frankfurt, Germany 1988 to 1994.
  
• Founding Member of the Baton Rouge Chapter of the American Culinary Federation (ACF), 1983.
  
• Les Toques Blanches International, 1984.
  
• Honorary Member of Japan Chef Association (1999) Honorary Member of Qubec Chef Association (1997)