Ever wondered how frozen gumbo-in-a-tub got into that tub? Tour Chef John Folse’s maufacturing facility in Donaldsonville on Fridays between 11 am and 2 pm, with an advance appointment. His USDA-inspected production plant is enormous, turning out everything from dry mixes to heat-n-eat entrees. Props to the chef for building his business at home in Louisiana, even though his operation developed menu items for T.G.I. Fridays.