BEGIN:VCALENDAR VERSION:2.0 PRODID:-//141.95.126.89//NONSGML kigkonsult.se iCalcreator 2.16.1// CALSCALE:GREGORIAN METHOD:PUBLISH X-WR-CALNAME:African American Chefs Hall of Fame X-WR-CALDESC: X-FROM-URL:http://africanamericanchefshalloffame.org X-WR-TIMEZONE:America/New_York BEGIN:VTIMEZONE TZID:America/New_York X-LIC-LOCATION:America/New_York BEGIN:STANDARD DTSTART:20241103T020000 TZOFFSETFROM:-0400 TZOFFSETTO:-0500 TZNAME:EST END:STANDARD BEGIN:DAYLIGHT DTSTART:20240310T020000 TZOFFSETFROM:-0500 TZOFFSETTO:-0400 RDATE:20250309T020000 TZNAME:EDT END:DAYLIGHT END:VTIMEZONE BEGIN:VEVENT UID:ai1ec-220@africanamericanchefshalloffame.org DTSTAMP:20240329T043709Z CONTACT: DESCRIPTION:
Soup
\nOysters Ro
ckefeller Soup
Salad
\nCrisp Tender Spring Gree
ns and Artichokes with Herb Mustard Vinaigrette
Entrée
b>
\nCrawfish Etouffée
\nCreole Jambalaya
\nCorn Macque Cho
ux
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Dessert
\nPeach Bread
Pudding with Bourbon Custard Sauce
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Joe Randa ll has been a veteran of the hospitality and food service industry for mor e than fifty three years. The depth and range of his experience and his de dication to professional excellence\, have earned him the respect of profe ssional chefs as well as restaurant managers and owners.
\nHe is not ed for his capacity to teach\, guide and advise others in the practical as pects of food quality and profitable food-service operations. Randall has worked his way up through the ranks from Air Force flight line kitchens to executive chef post at a dozen restaurants\, including the award-winning Cloister Restaurant in Buffalo\, New York and Baltimore’s Fishmarket in Ma ryland.
\nHe has owned and managed a catering firm and provided cons ultant services to restaurant operators. His broad experience\, coupled wi th a talent and enthusiasm for helping others learn the craft and systems of restaurant excellence\, resulted in his serving on the faculty of four schools. In the late 1990s he adopted his signature Kente cloth from Ghana \, adding the hand-woven cloth to his uniform as a show of his pride as an “African-American chef\,” Randall said.
\nThe magic of Savannah and the city’s love for good southern cooking lured Chef Randall to Georgia. Known by many as the Dean of Southern Cuisine\, Chef Joe Randall has been cookin’ up fine southern dishes in Savannah since 1999. Randall founded th e Chef Joe Randall’s Cooking School in 2000. He demonstrated basic souther n cooking techniques and shared his favorite cooking tips with clients fro m around the world. His unique style exemplified authentic southern cuisin e.
\nUsing food from the South\, the Low Country and Georgia’s Atlan tic Coast\, it didn’t get any better than Joe’s mouth-watering Sea Island Smothered Shrimp and Stone-Ground Grits\, or a steaming pot of Savannah Re d Rice. He taught two generations of “food enthusiast and cooks” during hi s 16 years at Chef Joe Randall’s Cooking School at 5409 Waters Ave.
\n< p>Randall’s expertise in southern cuisine is held in such high esteem that he was honored and featured in the Culture Expressions Gallery of the new ly opened Smithsonian Institute of National Museum of African-American His tory and Culture in Washington\, D.C.\, along with chefs Edna Lewis\, Patr ick Clark\, Leah Chase and Hercules\, George Washington’s enslaved cook. R andall’s cookbook\, “A Taste of Heritage: the New African-American Cuisine ” and his 40-year-old colander will be on permanent display there.\nChef Randall’s professional affiliations have included the American Culin ary Federation\, and the American Academy of Chefs. He is a Founding Board Member of the Southern Food Alliance and the chair of The Edna Lewis Foun dation.
\nA good friend of the late Edna Lewis\, the “Grand Dame of Southern Cooking\,” Randall’s mission as chairman of the Edna Lewis Founda tion is to fulfill her dream to preserve older cooking recipes and protect Southern cuisine and its heritage in black kitchens. His other profession al affiliations have included the American Culinary Federation and the Ame rican Academy of Chefs.
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