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Chef Hall of Fame
Stanley Jackson
Meet the Chef |
Video Welcome |
A Taste of
Heritage | Chef Hall of Fame |
Online Recipes
Chef Joe Randall's Cooking School Cancellation Policy: Space is limited. FIRST COME-FIRST SERVED. In order to reserve your space in a class, full payment is required at the time of registration. A credit will be issued if the registered student cancels no less than seven days prior to the beginning of the class. If you cannot attend, SEND A FRIEND to take your place. Students canceling after seven days will be charged the full tuition and no credit will be given. Chef Joe Randall's Cooking School Make-up Policy: Make-ups are allowed for Basic Cooking Series classes only. Chef Joe Randall's Cooking School can accommodate no more than two make-up students per class meeting in order to maintain the ideal student- instructor ratio. Please call the school to schedule your make-up prior to the class date. Students must call Chef Joe Randall's Cooking School to request make-up registration within 6 months of the missed class.
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Chef
Stanley Jackson, Sr., grew up in New Orleans in a family of ten children. He
learned quite a few cooking techniques at a early age. He was always
creating some type of dish for his family to test and they loved it. After
contemplating on a career path to take after high school, his mother
encouraged him to do what to do what he was best at, cooking. Chef Jackson
attended John R. Thompson School of Culinary Arts in Chicago. His first job
in New Orleans was as a cook at the old D.H. Holmes Potpourri restaurant on
Canal Street. Shortly after joining the Potpourri staff, Jackson was
promoted to chef and put in charge of the restaurant1s cooking menus. After
working at D.H. Holmes for several years Chef Jackson met Paul Prudhomme,
who was head chef of Commander1s Palace. Chef Prudhomme was impressed with
Jackson1s work at D.H. Holmes and asked Jackson to join him in the team of
chefs at Commander1s Palace to open K-Paul's, Jackson went with him as his
executive chef. 