Randy Cheramie
| Chef Randy Cheramie: Associate Dean, Instructor Joined the John Folse Culinary Institute Faculty: January 2001 “My main goal is to give my students a practical, work-based understanding of the theories and concepts we talk about in class.” |
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| Chef Cheramie inherited the position of chef/owner of Randolph’s Restaurant in Golden Meadow from his parents after their 40-year tenure as restaurateurs. Following a successful 20 years at the restaurant’s helm, he brings practical, every day experiences to life when he teaches. Randolph’s Restaurant is remembered by many locals for its fried chicken and other homestyle foods. | 
“True fine dining has a lot of similarities to live performance. The ambiance is set with décor, lighting and table setting. Everyone is in costume. Timing plays an important role in the success of the performance. I continually use theatre metaphors in my lectures and labs.” |
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| Chef Cheramie wants the students in his laboratory classes to focus on technique rather than on specific recipes. For example, he teaches students the technique of making broccoli cream soup — then the student should be able to make any kind of cream soup without a recipe. | |
| Classes Taught CULA 111 — Culinary Foundations CULA 222 — Institutional Kitchen II Stocks, Sauces and Soups CULA 241 — Culinary Arts Externship CULA 475 — Regional Cuisine (International) Junior ACF Advisor Contact Chef Cheramie: randy.cheramie@nicholls.edu |
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