About The Author

My name is Randy Page.  I am a chef.

I’m passionate about what I do–everything I do.

I’m opinionated. I’m a perfectionist.  I think too much, and I don’t do enough.  I cuss and occasionally scream, but I get over it quickly.

I love music, chocolate, ice cream, meat, expensive cigarettes, cupcakes, golf, cigars, soda water (with a lime), guns, coffee, and a girl named Joan!

When I travel I spend too much money, but I love great food and every trip is an opportunity to eat at the best restaurants and write about it.

I think food is just about the most passionate and lustful thing on planet Earth, and if you don’t you’re not doing it right.

I am a chef!

I was born in Charlotte, North Carolina about 10 years too late, and when it came time to pick a vocation I went to culinary school (through a series of reluctant and surprising events and circumstances).  I began my love affair with food at the age of 8, and I’ve spent my life so far learning all I can about it.  It’s the only thing I’ve ever done well, and most days I don’t think I do it well.

I’m a graduate of the Culinary Institute of America in Hyde Park, New York.  People ask my opinion of culinary schools all the time, and my answer is always the same–I recommend doing an ACF apprenticeship at the Greenbrier Resort in White Sulphur Springs, West Virginia.  But if you insist on school go to CIA without reservation.  No reason to even compare schools.  There’s not but one!

I’ve worked in ten different states as a cook, a chef, a pastry chef, a waiter, a catering director, and a culinary educator–altogether about 30 different food operations of all shapes and sizes.

Honestly I seldom cook anymore.  Mainly I plan, direct, counsel, teach, give advice, and do paperwork.  I cook for VIP catering events and the occasional special event for our students when we’re understaffed or over-extended.

The more I know the more I forget–and the more I learn, the more I realize I don’t know much!  One thing I do know is that no matter how good my food is, no matter how famous I ever manage to get, I am nothing more than a common servant, and I’m ok with that!  There is a lot of power in anonymity, and in serving people.  This is a job I GET to do, and in today’s ever-changing and brutal economy I’m grateful to be able to do it.

 

— Randy Page

randy@blogofachef.com

One Comment

  1. Annette
    June 1, 2013 @ 3:45 pm

    One of the best in my books!

    Reply

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