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 …

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 …

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 …