Chef Parola Enterprises

Chef Philippe Parola

Email :

Direct : 225-315-5111

President/CEO Chef Parola Enterprises - International Consulting

President/CEO Partran LLC. - Wholesale distributor for Philmin Gourmet Sauces

www.philmin.com

Chef Philippe Pierre Parola's life has been dedicated to the culinary arts and to the perfection of the skills needed to convey those arts. A native of Paris (France), he emigrated to Louisiana in 1981, and engaged in all aspects of the food industry – as corporate and executive chef for restaurants, hotels, the U.S. & Foreign Commercial Service and the U.S. Department of Agriculture; as a consultant to some of World's finest chefs and finest restaurants and to the State of Louisiana’s Department of Agriculture, Department of Wildlife and Fisheries, Department of Tourism, an educator of students; professionals and non-professionals in the culinary arts and as well as a lively television cooking personality. After years of concentrating on the restaurant side of the business and spending most of his time, so to speak, in the kitchen “slaving over a hot stove”, both in the employ of others and as an owner and operator, Chef Parola perceived that the real key to a greater future was in the growing need and demand for a truly professional chefs school. Consequently, in 1994, he established Chef Parola's Culinary Institute, as a fully licensed educational institution.

With 25 years of experience Chef Phillippe Parola now specializes in menu development from French to Italian to Louisiana continental cuisine from fine dining to bistro style, he has opened several restaurants across the US and abroad and with his culinary school he can staff restaurants from executive chef to chef de cuisine all across the world. Today with his complete line of finished ready to use gourmet sauces he will make sure that your life in the kitchen is simply wonderful. With these new products you can be sure that your restaurant business will be successful across the board!!

Chef Philippe has openned several restaurants worldwide and conducted international food exhibitions, seminars and cooking television shows in order to educate chefs and other food related business people and successfully developed national and international marketing campaigns for many food related companies.

As the US Embassy's Executive Chef, traveled throughout Asia promoting the use of US pork, beef, turkey and other US commodities.
Developed and marketed lines of demi-glace (gourmet sauce) and gourmet spices under the private label of Chef Philippe's Gourmet Cuisine.
Performed a series of international cooking seminars to develop the market for the North American Association of Farm Raised Venison.
Worked with Handy's Soft-Shell Crab, a Massachusetts based company, to develop recipes for the international market.
Represented the Louisiana Seafood Industry, promoting such items as soft-shell crawfish, crab meat and crawfish tails. This was done at national and international food exhibitions, including the National Restaurant Association in Chicago, the SIAL in Paris, the ANUGA in Frankfurt and many others.
Restaurant and food consultant for major US corporations, specializing in new menu development, kitchen management and food related cost.
First chef to market Louisiana alligator meat nationally and internationally for companies affiliated with the Louisiana Seafood Promotion Board. This very challenging project took years of on-going marketing efforts to reach success. Today, thousands of pounds of alligator meat are sold across the world.
Today, Chef Philippe and his staff are working with federal and state governments to increase the consumption of nutria meat by developing recipes and marketing campaigns at local, national and international levels.
Chef Philippe has won several national and international awards such as Commandeur de la Commanderie des Cordons Bleus de France and works closely with State and Federal Government to promote US Agriculture and other US food products throughout the world.
Today Chef Philippe is marketing his own line of Philmin Gourmet demi-glace sauces.