Rita Hutchinson
July 31, 2008
Helen Ann Hebert Martin
August 4, 2008
Roasting a duck or smothering fried catfish with crab sauce may be tedious work to some, but for Fremin’s executive chef Kevin Templet, it’s art.
Templet, a native of Labadieville, La., has been slicing, dicing and serving Louisiana cuisines for nearly 15 years. His interest in cooking began as a young boy in the kitchen with his parents, Henry and Hattie Templet.
His dad is the backyard cook for all the family gatherings, and his mother served as the 4-H sponsor for the Assumption Parish School District for years.
“My dad loves to cook, and my mom ran 4-H, so I was around cooking all the time,” the Thibodaux chef said.
When he was old enough, Templet joined 4-H and traveled to cooking competitions with his mother. “At that time it was unthinkable to see a little boy in 4-H, but I enjoyed it,” he recalled, with a chuckle.
Over the years, the adventure helped hone his craft as a cook. Now, he gets pure satisfaction in seeing his creations enjoyed by the customers.
“Seeing my customers full and happy is the best reward ever,” he said.
But what people do not realize is, Templet is making his mark in the culinary world without any formal training as a chef. He strictly has on-the-job training.
“I was cooking long before there was a Chef John Folse Culinary Institute at Nicholls,” he said. “I earned my title and gained my experience from working under some very good chefs. I practiced and practiced until I was as good as or better than them.”
In 1995, Templet took a job working for the Fremin brothers – Barry, Dale, and Francis – at Flanagan’s Restaurant on Audubon Drive in Thibodaux. And after 10 years on the job, he became the restaurant’s executive chef.
“Without any formal training, I had to work my way up. I started out making salads and working on the grill,” Templet said. “I can say, over time, I have done everything in the kitchen.”
The Fremin brothers also own Fremin’s Restaurant and Catering Service in downtown Thibodaux. In 2005, the Fremin’s were having a tough time keeping a kitchen manager, so they asked Templet to serve as the executive chef.
For the past two years, he has held the executive chef post at both restaurants. Connie Comeaux, Fremin’s Restaurant Manager, said. “Kevin is a joy to work with. He is so organized and precise. He puts a lot of heart into his cooking and that’s what makes meals so special.”
Kevin Templet, executive chef at Fremin’s Restaurant in Thibodaux, has found his niche in creating memorable meals for guests.
