CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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CHEF JOHN FOLSE
CULINARY INSTITUTE

AT NICHOLLS STATE UNIVERSITY

THIBODAUX – LOUISIANA

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Chef Randy Cheramie

Title: Instructor
Department: Chef John Folse Culinary Institute
Email: randy.cheramie@nicholls.edu
Office Phone: 985-493-2713
Office Location: 101 Ledet Hall

Education:

BA’76, Theatre

Professional Background:

Owned and operated a fine dining restaurant, Randolph’s, for 20 years
Former Executive Director of the Institute
Liaison Faculty member to the Institute Paul Bocuse

Awards:

Best Chefs of Louisiana, 2010
Marie Fletcher Distinguished Service Award, 2010
Lions Club Man of the Year, 1992
Coached 5 consecutive year students to regional champs of the San Pelligrino “Almost Famous” Student awards.

Chef Randolph J. Cheramie Jr., BA, CFSE

Chef Randy began his teaching career with the Chef John Folse Culinary Institute as an adjunct professor, teaching Classical French Cuisine in 1999, while still owning and operating his restaurant in Golden Meadow, his hometown.  Randolph’s Restaurant opened in 1946 upon his father, Randolph Sr.’s, return from WWII. Chef Cheramie bought the business in 1981 and sold it in 2001.  During his 20-year tenure at the helm of Randolph’s, Randy enjoyed local and regional acclaim. Two months after the sale, Chef Randy was offered a full-time position with the Institute.

Chef Cheramie has taught Stocks-Sauces-Soups, Meat Fabrication, World Cuisine, Italian Cuisine, Classical French Cuisine, and Culinary Foundations. He coached six American Culinary Federation Student Teams to 1 Silver and 5 Bronze Medals. He has coached culinary students for the San Pellegrino “Almost Famous” Chef Competition and won Regional Championships to go on and compete at the National Competition in Napa California five years in a row.

After serving as Interim Dean and Associate Dean, in 2010 Chef Randy was named Executive Director of the Institute and served as such for six years. He now serves as the Recruitment Director for the Institute, supervises student internships in the summer, and still teaches Culinary Foundations and The Evolution of Cajun/Creole Cuisine.  When asked about his time at Nicholls, Chef Cheramie says, “I really enjoy getting students excited about the high standards of excellence in fine dining foodservice! Teaching them classic cooking techniques, watching their faces light up when they taste something they’ve cooked, witnessing their little epiphanies and “Aha!” moments, and then observing their success in the Industry, I feel so blessed to be teaching here.”

Randy received his BA degree in Theatre from Nicholls in 1976, so during his free time, you can still find him in rehearsal halls and film sets around New Orleans preparing for his next role or shooting a film or commercial. He also has done voice-overs for commercials, training films, audiobooks and museum tours.