The perfect main course designed by Parker:
If preparing the meal of his choice for a diner, he said he ' d choose a surf-n-turf style main course of seafood and Kobe beef.
" I love seafood and really good beef, so maybe a really nice piece of wagyu or kobe, which are super high grades. It ' s beef that ' s been massaged; they have the cattle and massage it their whole life so the super meat ' s tender," Parker said. " With it, maybe a lobster tail or lump crab cake with a marinade sauce or reduced red wine and mushroom sauce."
For a side item, he ' d make a Brussels sprout dish with bacon and almonds. The ideal pairing for the meal, he said, would either be a red wine, such as malbec or pinot noir.
The intensive training at the Chef John Folse Culinary Institute has prepared Parker to cater to the taste of any palate.
The Chef John Folse Culinary Institute is rare, Parker said, because it is a four-year degree program instead of the typical two-year certification at many other culinary schools. Parker also minored in business, which will be beneficial to his future as a professional. He ' d like to one day have a television cooking show and was able to test the waters as a guest cook on Folse ' s cooking show filmed in Baton Rouge.
A former employer directed Parker to consider Denver in his post-graduate job search, as it was where she ' d once attended culinary school.
" It ' ll be a good place for me to start off and get my career going," Parker said. " There ' s not very much of Louisiana food in general so I feel like I can definitely bring a thing or two there."
Parker is available for catering events at( 318) 376-9094. About Logan Parker:- Externship at the prestigious Westchester Country Club in Rye, New York;- Winner of a six-week culinary cook-off at the Dansereau House bed and breakfast in Thibodaux;
- Attended the Institut Paul Bocuse in Lyon, France, from May through September 2015 where he was the only U. S. representative among 15 international schools / organizations to attend the program, which allows culinary students to sharpen their culinary skills, experience French culture, and share their own culture and culinary palate with peers from around the globe.