Chef Joe Randall On The Cover Of Cuisine Noir

Savannah Business Journal Special Report October 27, 2014 – Savannah’s own Chef Joe Randall, of Chef Joe Randall’s Cooking School and author of “A Taste of Heritage: The New African-American Cuisine,” is a ‘cover man’ this month, featured as the fall cover story by Cuisine Noir Magazine. Through his fifty year dedication to the culinary industry, Chef Randall is openly … Read More

Chef Joe Randall Feature From Cuisine Noir

BY DAMON HODGE | PHOTOGRAPHY JOHN CARRINGTON Chef Joe Randall is like the culinary version of a brainy college professor, but with a pristine white chef’s coat and hat in place of bulky glasses and a rumpled sports jacket. A half- century spent learning from some of the nation’s best chefs, working in top restaurants and teaching scores of people … Read More

Chef Darryl E. Evans: Scholarship Tribute Dinner

Gregg Jarahian’s Atlanta Food Blog entry on the Chef Darryl E. Evans: Scholarship Tribute Dinner that was held on April 13, 2014 at Le Cordon Bleu.  The entire article may be read here.

Chef Joe Randall To Cook At Crawdaddy’s Restaurant In Harrisburg

Chef Joe Randall will return home to cook a southern dinner at Crawdaddy’s restaurant.  The full text of the article from The Patriot-News may be viewed here. In addition, a February 2011 Harrisburg Magazine interview with Chef Joe discussing his Harrisburg roots may be viewed by clicking here.

2014 ELF Birthday Dinner & Chef Darryl Evans Tribute

This year, we are celebrating the birth of Chef Edna Lewis (1916-2006), well known as the Grande Dame of Southern Cooking and as an inspiration for many American chefs. While also celebrating the life of one of the foundation’s former board members who passed away in late February – Chef Darryl Evans (1961-2014), the first African American gold medalist in … Read More

Chef’s legacy inspires menus – Carolyn O’Neil for the (AJC) 04.14.14

The main course at the Edna Lewis Foundation Scholarship Tribute Dinner at Atlanta’s Le Cordon Bleu College of Culinary Arts was Cumin and Fennel Spiced Lamb with Fava Bean Succotash with White Pepper and Goat Cheese Ice Cream. Do you ever wonder where chefs get ideas to create such delicious dishes? It could be just-picked produce at a local farm … Read More

Celebrating The Life of Chef Darryl E. Evans

We visited with family, friends, former mentees and co-workers in honoring Chef Darryl’s life with treasured stories and memories. A team of six notable chefs from across the country will prepare flavorful exciting dishes and desserts. Saturday, April 12, 2014 Post by The Edna Lewis Foundation Inc.

Chef Joe featured in January Georgia Magazine

With a deep-rooted love of Southern food, Savannah Chef Joe Randall teaches basic Southern cooking techniques and serves meals built around authentic African-American, Low Country, Georgia Coast and Southern cuisines at his Waters Avenue cooking school. A longtime veteran in the culinary industry and an award-winning chef, Randall is a member of the American Culinary Federation and the American Academy of Chefs; he … Read More

Chef Joe Randall – 2013 Lifetime Honorary Member

The American Culinary Federation’s (ACF) Chicago Chapter of Chefs of Cuisine, Inc., recognized Chef Joe Randall, Chef/Owner of Chef Joe Randall’s Cooking School, as its 2013 Lifetime Honorary Member. During the organization’s annual board dinner, held on Dec. 2 at Kendall College of Culinary Arts in Chicago, Chef Joe received this great honor for his lifetime commitment to the culinary … Read More

Savannah Crabcakes

Makes 8 Servings I learned to make crab cakes while training under Chef Robert W. Lee at the Harrisburger Hotel in the mid 1960’s. I created this version for the Baltimore Fishmarket in 1988, which sold 500 pounds of the delicacy a week. Ingredients: 1/4 cup butter (1/2 stick) 1 small onion minced 4 egg yolks 2 teaspoons Coleman’s dry … Read More