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Chef Philippe Parola

Chef Philippe Parola
Food Operations Consulting and Analysis

Present Status:  President/CEO of Silverfin™ Group, Inc.

Chef Philippe Parola has over 30 years experience of active service in the culinary profession. He has successfully developed business resources through creative cuisine skills, management techniques, and marketing campaigns, and 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 food operations consulting and educating consumers on eating healthy while cooking at home. He has also launched 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 especially Asian carp (See Related Links in the menu above). Download a PDF of Chef Philippe Parola's Profile or scroll down for more details.

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

Silverfin™ Group, Inc. and the “Eat the Problem!” campaign provide the solution for the Asian carp that is threatening the aquatic eco-system of the entire Mississippi River Basin. This invasive jumping Asian carp is a threat to water sports enthusiasts as wel as both commercial and recreational fisheries. By promoting commercial harvest of Asian carp, we will reduce their population to minimize their threat so they can coexist with native species, minimize water sports accidents caused by jumping carp, create much needed jobs, revitalize commercial fisheries, stimulate local economies, and provide a clean and healthy fish product for consumers. Visit Silverfin.us and EatTheProblem.us for more information about Chef Philippe and his fight against the dangerous Asian carp.

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.

Chef Philippe Parola in Print:  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, The New Yorker, Scientific American, The Atlantic, Smithsonian, and many others.

Chef Philippe Parola on Television:  Featured on CNN, Fox News, ABC, NBC, CBS, Natural Geographic, PBS, France 2, Fuji, Animal Planet (Jeremy Wade's Mighty Rivers series), ESPN, Food Network (Extreme Cuisine with Jefff Corwin), 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

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)

LICENSE:
Chef Parola’s Culinary Institute
Licensed in 1994
by LA Department of Education

CERTIFICATION:
Certified Executive Chef
Brevet Professional in Hotellerie Food and Beverage

Chef Philippe Parola is fluent in English, French, and Italian.

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About Chef Philippe Parola Food Operations Consulting

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Social Media Services

Chef Philippe Parola Consulting Restaurant Cooking Lessons Services

Dinner and Lessons

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