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S1:E41 Chef Joe Randall I Dean of Southern Cooking

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Manage episode 323155397 series 3329085
Content provided by Linda Ayles-Johnson and Corner Table Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Linda Ayles-Johnson and Corner Table Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Chef Joe Randall, a national treasure and master craftsman with over 55 years of experience, is referred to as the "Dean of Southern Cooking". He and his close friends and colleagues, Edna Lewis, Leah Chase, Patrick Clark, along with the late Hercules, George Washington's enslaved cook, were honored at the Smithsonian Institute of National Museum of African American History and Culture, where his cookbook "A Taste of Heritage: the New African American Cuisine" and his 40-year-old colander are on permanent display.
In the late 90s, he adopted his signature uniform trimmed with handwoven Kente cloth from Ghana, as a show of pride in his rich heritage. Chef Joe has been a faculty member of four universities sharing his talent, experience and enthusiasm teaching students the craft and systems of restaurant excellence. Eventually, he created the "Chef Joe Randall Cooking School" where he preached the gospel of authentic southern cuisine to two generations during its 16-year tenure. He has multiple honors, founded the Edna Lewis Foundation to commemorate her contributions, and was a founding board member of Southern Food Alliance.
As a student and teacher of hospitality all his life, Chef Joe, and host, Brad Johnson, walk through some of the unique history and Chef's attempts to elevate the visibility of African Americans in the culinary industry. We hear first-hand knowledge of cooking with the legendary Edna Lewis, Leah Chase and Patrick Clark, all trailblazers in the culinary world. Chef Joe also explains the complicated relationship that African Americans have with the hospitality industry, being pigeonholed into cooking "Soul Food", and the impact of not being recognized as contributors to American cuisine over the years. He implores young people seeking a culinary career to go the extra mile in order to know your craft and rise in the industry. Recognizing that opportunities are opening up, we applaud this trailblazing, warm, kind spirit so generous with his wisdom and guidance, fighting for his community and highlighting other's success over a lifetime.

* * *

Please follow @CornerTableTalk on Instagram and Facebook

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

For questions or comments, please e.mail: info@postandbeamhospitality.com

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

  continue reading

88 episodes

Artwork
iconShare
 
Manage episode 323155397 series 3329085
Content provided by Linda Ayles-Johnson and Corner Table Media. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by Linda Ayles-Johnson and Corner Table Media or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.

Chef Joe Randall, a national treasure and master craftsman with over 55 years of experience, is referred to as the "Dean of Southern Cooking". He and his close friends and colleagues, Edna Lewis, Leah Chase, Patrick Clark, along with the late Hercules, George Washington's enslaved cook, were honored at the Smithsonian Institute of National Museum of African American History and Culture, where his cookbook "A Taste of Heritage: the New African American Cuisine" and his 40-year-old colander are on permanent display.
In the late 90s, he adopted his signature uniform trimmed with handwoven Kente cloth from Ghana, as a show of pride in his rich heritage. Chef Joe has been a faculty member of four universities sharing his talent, experience and enthusiasm teaching students the craft and systems of restaurant excellence. Eventually, he created the "Chef Joe Randall Cooking School" where he preached the gospel of authentic southern cuisine to two generations during its 16-year tenure. He has multiple honors, founded the Edna Lewis Foundation to commemorate her contributions, and was a founding board member of Southern Food Alliance.
As a student and teacher of hospitality all his life, Chef Joe, and host, Brad Johnson, walk through some of the unique history and Chef's attempts to elevate the visibility of African Americans in the culinary industry. We hear first-hand knowledge of cooking with the legendary Edna Lewis, Leah Chase and Patrick Clark, all trailblazers in the culinary world. Chef Joe also explains the complicated relationship that African Americans have with the hospitality industry, being pigeonholed into cooking "Soul Food", and the impact of not being recognized as contributors to American cuisine over the years. He implores young people seeking a culinary career to go the extra mile in order to know your craft and rise in the industry. Recognizing that opportunities are opening up, we applaud this trailblazing, warm, kind spirit so generous with his wisdom and guidance, fighting for his community and highlighting other's success over a lifetime.

* * *

Please follow @CornerTableTalk on Instagram and Facebook

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

For questions or comments, please e.mail: info@postandbeamhospitality.com

See omnystudio.com/listener for privacy information.

See omnystudio.com/listener for privacy information.

  continue reading

88 episodes

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