GET TO KNOW THE FOREST RESTAURANTOwner/Chef: Al KuhlmanEvents/Mgr., Margaret Chauvin1909 Main St., Franklin(337) 578-8892              Cost $ to $$ HOURS OF OPERATION Breakfast: Tues - Fri 5:30 to 10 a.m. Sat. 5:30 to 11 a.m. Lunch Buffet: Tues. - Fri 11 a.m. to 2 p.m./ Monday plate lunch special Dining from the Menu: Mon. 10:30 a.m. to 9 p.m.Tues.-Sat. 11 a.m. to 9 p.m.CLOSED SUNDAY CUISINE: Louisiana favoritesATTRIBUTES: Venue available for private parties and catering off-site.

The anniversary almost slipped by, still time to celebrate

The 50th year for chef/owner Al Kuhlman of The Forest Restaurant in Franklin began in January. A recent stop for lunch while on assignment in Franklin was long overdue but a delightful visit, learning the story about the family-owned hotel and restaurant combination. The menu offered a healthy selection of grilled foods, the shrimp was the choice of the day — one that will be repeated. And, the personal seasoning made by self-taught chef Kuhlman is available on the salmon, he said. A return visit will be forthcoming to enjoy those flavors once again. 

No room for dessert meant leaving with two suggestions to eat later. The chef creation of mud pie was a light chocolate treat equally matched with the supplier-made banana’s foster cheesecake. Rumor has it the baked apple and other desserts are worthy temptations as well. It took far too long to try The Forest Restaurant for the first time, but it won’t be long before stopping again.

Whether you’ve been a fan of The Forest Restaurant for as many years as it has been open, or just learning of its specialities — a fan favorite is the half-and-half crawfish etouffee and fried crawfish or the popular praline chicken bites — customers will enjoy the multiple dining experiences available at the U.S. 182 eatery, starting with breakfast at 5:30 a.m. Let them know The Daily Iberian suggested you stop by.

I always thought the restaurant was family owned, but your name is Kuhlman. Which is correct?

My grandparents came over from Hamburg, German, and migrated down to New Orleans then moved to Franklin. There’s two or three (Kuhlmans) in New Orleans, it’s a rare name. We never did go back to and trace the name. My father built the hotel 60 years ago, it was the Forest Motel. Past the McDonald’s there was nothing but woods on both sides. This was a little café that had been a nightclub, turned café. He bought the land with the café and the natural name was The Forest because it was in the woods. He remodeled the restaurant and leased it out. In 1967, they gave it up and my mother took it over. She was Italian, her background in food was only that they were in the grocery store business, Italians from Lake Charles. She quickly learned. She wanted a restaurant for her guests because they didn’t have fast foods back then. 

At the time your mother started the restaurant, you were at the University of Louisiana at Lafayette (then USL), what was your major?

I was getting ready to graduate in economics and finance, but I quickly went back and started taking some restaurant management courses in my senior year as electives. Then I started working here. It’s been 50 years, since 1968. I graduated from USL in 1968 and I’ve been here ever since. The hotel opened in 1958. In 1972 my mother decided she wanted a change, recognition and joined Best Western hotel chain. Momma passed, now my daughter, Gretchen Luke, and my son, Marc Kuhlman, run the hotel. 

Will the restaurant continue as a family business after you?

The regret of my life is that with two children and a daughter-in-law, four grandchildren, not a one wants anything to do with culinary. My son smokes meat at home, barbecues at home, cooks different dishes and if I have a catering job he’ll come and help me mobilize but as far as him spending a day in here, not one day. He likes hands on things, like he’s fixing the air-conditioners on top of the restaurant right now. I don’t know about retirement, but I don’t want to die with my boots on in here. The first thing I’d want is someone to come along as an executive chef. 

What do you say to someone who is thinking of going into the hospitality business?

When all your friends are going to weddings, parties and receptions and banquets, you understand you will not be going to any of that. When all your friends are off on Saturday and Sunday going to ballgames and all of that, you understand you will not obtain that level unless you get to the executive level where you are only in charge of purchasing. You will work 8 to 5 Monday through Friday, but there ain’t too many of those jobs around. The labor, the food, watching the food cost — I do all the buying, all the stocking and I do a lot of the preparation. 

Besides offering breakfast from 5:30 a.m. Tuesday through Saturday, what other special features do you offer through the restaurant?

We do banquets, catering, but we’re always open to the public. We have a 40-seat dining room, The called the Candlelight Room, that we book for parties. The 125 seats in here is open to the public. We’ve done catering at the Marsh House, The Gouguenheim, places like that.

The hospitality business is so time consuming, what do you do for pleasure?

I play piano, organ and sing. My mother made me start taking piano when I was 10. I didn’t study but for five years, but I retained enough to where I can play for church services, but not every week. There’s a director and keyboardist, if I’m at a Saints game. My wife and I have been married 51 years. We travel when we can, we have a place in New Orleans. Franklin High had a great music program. I was a member of all-state chorus all four years. I’m Methodist but I always sing with the Catholic Church for Christmas. We’ll be doing that at 2 p.m. on Dec. 16.