When Jon Luther became president of Popeyes Louisiana Kitchen in 1997, he sought out Louisiana chef and restaurateur John Folse to learn more about Cajun and Creole cuisine and understand the chicken chain’s New Orleans roots. Folse, who had just been named Louisiana’s culinary ambassador by the state legislature, wasn’t sure what to make of the fast-food executive. So he rattled on to Luther about 300 years of cuisine history and culture. “He grasped every bit ...

Register to view this article

It’s free but we need to know a little about you to continually improve our content.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.


Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!

Questions about your account or how to access content? 

Contact: Desiree Torres Desiree.Torres@penton.com 

Already registered? here.