About Me
TThe information I am sharing on this site is a personal and professional journey. As a chef, it is evident I carry a wealth of knowledge and passion for food. But it is through transparency and fearlessness to make a fool of myself that makes it personal. As you will soon learn, I love to share my experiences and knowledge. This site is a great example of how my career and personal life have morphed into a new journey.
As Chef Randall, I received classical training at the Culinary Institute of America. Went on to acquire a BA in Marketing Management at the University of St. Thomas in St. Paul MN as well as a BA in Culinary Management from Le Cordon Bleu. I carry the distinctive honor of being recognized as a Certified Executive Chef through the American Culinary Federation, however, my certification expired in 2016. The title never did much for me really. The experience of preparing and presenting to a panel of my peers was the reward.
Throughout my 30+ professional career as a Chef, I have provided culinary leadership and support in a multitude of culinary venues from fine dining to large volume dining. In the later part of my career I became a professional culinary instructor at Le Cordon Bleu College of Culinary Arts in Mendota Heights Minnesota and most recently at Minnesota State College in Moorhead.
For livelihood, I work in food sales for a broad-line food vendor in Fargo ND area. In addition to my full-time position, I also provide culinary based solutions as a consultant in the food service industry (Cooking With Gas).
What I love to do is to conduct food enthusiast cooking classes at Square One Rental Kitchens in Fargo, ND.
As Chef Randall, I received classical training at the Culinary Institute of America. Went on to acquire a BA in Marketing Management at the University of St. Thomas in St. Paul MN as well as a BA in Culinary Management from Le Cordon Bleu. I carry the distinctive honor of being recognized as a Certified Executive Chef through the American Culinary Federation, however, my certification expired in 2016. The title never did much for me really. The experience of preparing and presenting to a panel of my peers was the reward.
Throughout my 30+ professional career as a Chef, I have provided culinary leadership and support in a multitude of culinary venues from fine dining to large volume dining. In the later part of my career I became a professional culinary instructor at Le Cordon Bleu College of Culinary Arts in Mendota Heights Minnesota and most recently at Minnesota State College in Moorhead.
For livelihood, I work in food sales for a broad-line food vendor in Fargo ND area. In addition to my full-time position, I also provide culinary based solutions as a consultant in the food service industry (Cooking With Gas).
What I love to do is to conduct food enthusiast cooking classes at Square One Rental Kitchens in Fargo, ND.
My Journey
Over the years, the wear and tear as a professional chef combined with my age, lethargy, and lack of discipline led me to grapple with health/wellbeing ultimatums I never thought I would have to consider. The toll of yo-yo dieting, bingeing, and over-eating caused me to face serious health concerns directly related to my obesity. Of course, COVID 19 did not help the situation either, in fact, it scared the hell out of me because I was a high risk individual.
My mental health and self image were at an all time low as well. I was eating for a multitude of reasons. I ate to feel better. I ate to reward myself. I ate because I was bored and I did not let a craving or desire for food go unanswered. If it was one thing I knew from all the different diets, weight-loss plans, and anecdotes, it reduced down to two things: eat less and exercise more. And I know myself too well. I was going to need to make some serious changes.
In March of 2021 I underwent Roux-en-Y Bariatric bypass surgery. The result nearly one year later is -135 pounds and close to my goal weight. I have decreased 5 inches in my neck and 10 inches in my waist.
My mental health and self image were at an all time low as well. I was eating for a multitude of reasons. I ate to feel better. I ate to reward myself. I ate because I was bored and I did not let a craving or desire for food go unanswered. If it was one thing I knew from all the different diets, weight-loss plans, and anecdotes, it reduced down to two things: eat less and exercise more. And I know myself too well. I was going to need to make some serious changes.
In March of 2021 I underwent Roux-en-Y Bariatric bypass surgery. The result nearly one year later is -135 pounds and close to my goal weight. I have decreased 5 inches in my neck and 10 inches in my waist.
