Chef Randolph Cheramie – Thibodaux Rotary Club
May 28, 2013
By: Amy Connor-Flores
Our rotary club was visited last week by Chef Randolph Cheramie. Chef Randolph grew up in the family-owned Randolph’s Restaurant in Golden Meadow, which was opened by his grandmother and father. In 1981, Chef Randy took over the business and made his own mark on it by specializing in upscale South Louisiana Regional Cuisine.
For twenty years, Chef Randy enjoyed local and regional acclaim as the hallmark of great food while in charge of Randolph’s. In 1999 he was offered an adjunct professorship teaching Classic French Cuisine at the Chef John Folse Culinary Institute at Nicholls State University. He was asked to join the full-time faculty upon the sale of his restaurant in 2001.
Through the Southern United States Trade Association, Chef Randy has taught some of the top chefs from around the world the art, tradition, culture, and methods of Cajun/Creole, Southern and Soul Food cuisine. He has taught chefs from 38 countries through this program.
Chef Randy coached six American Culinary Federation student hot food teams to five bronze medals and one silver medal in regional competition. He has also coached individual students in the San Pellegrino “Almost Famous Chef” competition in which his students won five consecutive championships and have gone on to the national finals in Napa, California.
Two students coached by Chef Randy have ranked 4th nationally in that competition. In 2011, the American Culinary Federation recognized Chef Cheramie as one of the top 25 chefs in Louisiana, and he is a Certified Food Service Educator. Chef Randy’s knowledge and experience in Southern Regional Cuisine is certainly extensive and focused. He is currently the Executive Director of the Chef John Folse Culinary Institute.
Chef Randy shard with us some of his experiences throughout his years in teaching. He also gave us some insight into the impact that the Chef John Folse Culinary Institute has made at a national level. The Chef is very proud of his students and their ability to compete with others from the top culinary schools in the country. It was a pleasure have him speak to us.
