MEET CHEF PHILIPPE PAROLA

This video, ‘Commercial and Recreational Fisheries at Risk by Asian Carp,’ features Rusty fishing for Asian carp in Louisiana. He speaks about how prevalent Asian Carp are in Louisiana waterways, the impact on both recreation and commercial fisheries, and the amount of waste and livelihoods lost that occurs due to the fact that there is not a current market for these fish.

Chef Philippe

Asian Carp Meet Chef Philippe

It began in August, 2009, with the Food Network’s Extreme Cuisine program hosted by Jeff Corwin. Chef Philippe Parola was on the hunt for a unique fish to cook with Corwin at a Louisiana fishing camp. Chef Philippe and his Cajun fisherman friend Billy Frioux headed out on Billy’s boat to fish for alligator gar, a native Louisiana fish. Disturbed by the boat’s roaring motor, a barrage of giant silvery fish shot out of the water, two of which flew on board, landing at the feet of Chef Philippe. Little did these silver carp know, they had just met their match.
“Let’s cook it!” exclaimed Chef Philippe.
“Being a fisherman I knew that all jumping fish are bloody and need to be bled,” said Chef Philippe. “Being a chef, I knew to cut their tail fins and place them on ice. After cutting and skinning the carp, to my surprise the meat was white as snow. Excited with this discovery, I fried a few strips and learned that this fish was excellent eating.”
Don Dubuc, the host CBS’ Fish and Game and Cox Sports TV’s Paradise Louisiana, aptly declared, “They sure jumped in the wrong boat!”
Chef Philippe was destined for this kind of work long before he met the fish.

Inspiration To Protect 

He forged a deep connection with nature as a young orphaned child. Like other children, Chef Philippe went to school, had homework and daily chores, but he also hunted, fished and foraged mushrooms and berries just to put food on the table – he was cooking meals by the age of 5. He grew to understand nature’s central role in sustaining life. Now, he has two lovely daughters, Danielle Parola (18) and Jolie Parola (13), who continue to inspire his love of nature, and his commitment to bettering the environment and human lives…
“My daughters enjoy fishing and being in nature. I want to make sure that they will enjoy their relationship with nature for the rest of their lives. I want to make sure that the Asian carp do not destroy our recreational fishing, our natural world. And I am committed to reducing the danger that ‘jumping’ silvers pose when they burst out of the water – often hitting boaters and knocking them out of their boats,” states Chef Philippe.

Chef For All People

He has forged relationships with people, from all walks of life. With all of his fame and headlines in the media, he has never lost his humility. He has prepared meals for the homeless and hungry, with the same care and dignity as he infused in the private dinners he prepared for US Presidents and European royalty. He has given countless young people the chance to fulfill their dreams as chefs, through his culinary arts school, teaching, mentoring and believing in their talent.
And he knows the despair of the commercial fishermen, as he has fished for Asian carp with them, and listened to their stories about livelihoods being endangered. He knows of losses. When war hit in the Middle East, and the United States entered the Iraqi War, France opted not to aid. French chefs in this country suffered. People boycotted Chef Philippe’s restaurant and he lost it. But he kept moving ahead. Quitting never entered his mind…

sSlverfin Fish Cake

 SIlverFin™ Fishcake:
 From Planet To Plate

Chef Philippe simply poured his passion and energy into developing markets for highly nutritious, delicious, natural wild exotic cuisine. Through his efforts, he has led formidable crusades to develop human consumption markets for alligator and nutria. Today, Chef Philippe has emerged as the foremost spokesperson and invasive species culinary expert on Asian carp, and is focused on getting this most menacing and costly invader out of the water and onto the plate. (Click here to get our recipes here)

Catch this video from CBS News (Dec 2014):

Chef Philippe has the uncanny ability to leverage small public relations budgets into mass media coverage worth millions. His crusade to combat the Asian carp has made its way onto numerous television and radio shows, and into numerous print publications. Click here to see all the coverage here.

Around The Globe

Chef Philippe’s contributions to the culinary arts, to wild exotic cuisine, and to the environment have been celebrated throughout the globe. Whether those he has served know him best as a restaurateur, private chef, teacher, volunteer, expert adviser, invasive species culinary maven, conservation leader, or simply a friend, Chef Philippe Parola works tirelessly for the betterment of our natural world, and all human beings…

Chef Philippe is an internationally recognized authority within the culinary and food marketing field, providing expert advisement for organizations such as the Louisiana Wildlife and Fisheries, National Grocers Association, and US Agriculture Trade Office.
He has prepared cuisine for US presidents, royalty and other dignitaries, for fishermen and scientists, and for the homeless and hungry, transcending all socio-economic boundaries with the same humility, care and integrity.
He opened Chef Parola’s Culinary Institute, teaching and mentoring many leading cutting edge culinary artists such as Celebrity Chef John Besh, Celebrity Chef Tim Creehan, Executive Chef Michael Johnson, Centerplate Safeco Field, and Owner of Georgia Film Caterers and Chef Cullen Lord.
He owned and operated French fine and casual dining restaurants for over 20 years, bringing a combination of unusual exotic dishes and comfort food to the table.

Achievements  And  Accomplishments

Chef Philippe’s national and international award winning achievements and professional accomplishments are many. We foresee his recipe to help reduce the population of Asian carp, and help to manage their threat to our native ecosystems as perhaps his greatest accomplishment to come.

Honorary Member of Japan Chef Association, 1999, and Honorary Member of Quebec Chef Association, 1997
Commandeur de la Commanderie des Cordon Bleu de France, 1997
Licensed by the Louisiana Department of Education for Chef Parola’s Culinary Institute, 1994
Represented the United States at FOODEX International, Tokyo, Japan; Paris, France; and Frankfurt, Germany, 1988 to 1994
Presidential Medallion, U.S. Presidents Alumni Dinner Inauguration, 1993
Best French Continental Restaurant, LOUISIANA LIFE MAGAZINE, 1988 to 1990
Silver Plate National Award, Chaine des Rotisseur, 1988
Les Toques Blanches International, 1984
Founding Member of the Baton Rouge Chapter of the American Culinary Federation (ACF), 1983

Chef Philippe with President George H.W. Bush
Chef Philippe with President George H.W. Bush 
Chef Philippe with President Gerald Ford
Chef Philippe with President Gerald Ford
Chef Philippe's daughters, Danielle Parola and Jolie Parola

 Chef Philippe's Daughters Fishing

“My daughters enjoy fishing and being in nature. I want to make sure that they will enjoy their relationship with nature for the rest of their lives. I want to make sure that the Asian carp do not destroy our recreational fishing, our natural world. And I am committed to reducing the danger that ‘jumping’ silvers pose when they burst out of the water – often hitting boaters and knocking them out of their boats,” states Chef Philippe.

FOLLOW US

SHARE THIS PAGE!