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About Us

randie-pic2.jpgFor almost two decades I have displayed my talent and creativity in various avenues of the cooking industry by satisfying the tastes of many and inspiring others with my artistic talent. My career journey has been advanced with an in depth understanding of gastronomic tourism and an appreciation for cultural culinary travels.

I hail from Southfield, St. Elizabeth, Jamaica of Laura Parchment and Lloyd Anderson. My objective which carries through my daily life is to continuously explore new and challenging culinary avenues whilst inspiring my practices and concepts to higher levels.

I started out as a pot washer and prep cook in New York City and worked my way up at various restaurants whilst studying Culinary Arts & Restaurant Management at the Art Institute of New York City. Based on my outstanding performance at the Institute, I was selected to grace the cover of the Fifth Edition of Wayne Gisslen’s book, Professional Cooking 5 Edition.

I have garnered extensive experience as Sous Chef to Executive Chef, with the Large and Small hotels in Jamaica and the USA. I was also the Corporate Chef for largest seafood distributor in the Caribbean – Rainforest Seafoods Limited situated in Montego Bay, Jamaica, developing culinary concepts for seafood across the region.

Along with my Fruits and vegetable carvings, I have also been multiple gold medalist of the Caribbean representing Jamaica in ice carving as a team member and Captain of the Jamaica national culinary team. Earlier to that I emerged the winner of the Epicurean Food & Wine Competition 2009 and All Jamaica Grill Off 2011 being placed amongst the World’s best just to mention a few of my culinary achievements. I was also one of the original members of the Culinary Federation of Jamaica founded in 2007.

Corporate Events, Banqueting, and Conferences have now become a specialty of mine having based this part of my career at the SMG Montego Bay Convention Center over the past five (6) years.

Education has always been paramount in my life and this has led me to successfully completing my MSc in Gastronomic Tourism with Le Cordon Bleu Southern Cross University in Australia.  This journey had given me the opportunity to understand the depths of culinary and its significance in tourism movement across cultures and borders. I was granted the opportunity of becoming a member of the James Beard Foundation and Le Cordon Bleu through educational sponsorships and last but not least a proud member of the American Culinary Federation (ACF).