Chef Frank Beaulieu Randol
Owner and Exective Chef of Randol's in Lafayette, Louisiana.

Chef Randol: Hello everyone!

Brad: Welcome to the Tabasco® chef chat.

Brad: Please submit your questions to tonight's guest - Chef Frank Beaulieu Randol of Randol's in Lafayette, Louisiana.

Brad: Chef Randol- Would you like to start off with any opening comments?

Chef Randol: Laissez les bons temps rouler!

Brad: What's going on in Lafayette?

Chef Randol: The whole state of Louisiana is afire with FrancoFete and we're getting ready for the crowd.

Brad: FrancoFete - is that a festival?

Chef Randol: 300 years of the French influence in Lousisana.

Chef Randol: It's one big birthday party. It starts Jan 1, and ends Dec 31 1999.

Brad: What's your first big event for FrancoFete?

Chef Randol: We're enjoying the warm fall, and the seafood harvest is plentiful--crawfish are in.

Brad: Let's go to the questions.

ClaireB: What is your favorite seafood?

Chef Randol: All fresh Louisiana seafood --but I'm partial to crawfish.

Brad: How are the crawfish this year?

Chef Randol: Going to be a good year by what I'm see'n now.

Brad: Do you use any from farms? Crawfish that is.

Chef Randol: Yes, but the wild basin crawfish are the first to arrive this year.

Brad: Wild basin?

Chef Randol: Non-farm raised crawfish.

CourtB: What is the best thing about your restaurant?

Chef Randol: The people that come here.

Brad: All walks of life?

Chef Randol: No, just great cooks that want to share their home developed recipes.

Guest91: What is your favorite way to prepare crawfish?

Chef Randol: Boiled, au-gratin, saute, you name it and I like it.

CourtB: What is CajunFest?

Chef Randol: Cajuns on the road from coast to coast with music, food and fun.

Brad: Does it tour nationally?

Chef Randol: Yes.

Brad: When is Cajun Fest?

Chef Randol: It starts in the spring will tour through the summer.

Ruby: What is the most elaborate special event you've ever put on?

Chef Randol: We've done some really good things but most are on the casual theme. Food and Wine in Aspen was a good one.

Brad: Can you describe that?

Chef Randol: Bands with dancers, a full menu of south Louisiana food with all the trimmings --with a Mardi Gras parade at the finale.

Brad: Wow.

Brad: How do people react to that?

Chef Randol: Even the most proper drop their guard and get into the fun.

CourtB: What do you think your best party was?

Chef Randol: The next one.

Ruby: Did you grow up in Lafayette?

Chef Randol: Yeah.

Ruby: How many cooks work in a restaurant that feeds 400 restaurant?

Chef Randol: Depends, but mostly seven.

Brad: They must be busy!

Chef Randol: We use Suis Vide and cook chill to help with the rush.

Brad: Suis vide?

Guest91: What's your most popular dish on your menu?

Chef Randol: Boiled seafood.

Chef Randol: Suis Vide is cooking under vacuum-developed by the French years ago.

Brad: Next question...

CourtB: Do you have a favorite boil seasoning? Do you make your own?

Chef Randol: I make my own and use TABASCO pulp.

Ruby: Have you travelled the world teaching others about Cajun food?

Chef Randol: Just returned from Singapore having good trade of recipes --I learned to do Chili Crabs.

Brad: Chili Crabs?

Chef Randol: Basically the same as garlic crabs, but they use tomato and their chili powder in a stir fry.

CourtB: What is the recipe for the perfect party?

Chef Randol: Matching the event to the mood of the people. Each party has a different feel.

CourtB: Do you have any interesting party stories?

Chef Randol: Only one on my mind right now is Houston next week. 250 Fried Turkeys as giveaways with full service bar and food for 450 people.

Brad: Woa!

Ruby: How many pounds of seafood does Randol's go through on an average day?

Chef Randol: We bought 3,500 lbs of crabs today and around 400 lbs of crawfish.

Brad: If you have your own plant - why do you buy seafood - if I might ask?

Chef Randol: Understand that we have our own plant and we're putting crabmeat for the winter.

Chef Randol: We buy directly from the fishermen.

Guest91: How did learn to cook cajun specialties?

Chef Randol: Cooking is like walking here in south Louisiana. One step at a time and try not to stumble.

Ruby: Have you ever seen Cajun In Your Pocket?

Chef Randol: No.

Brad: It's funny - toy that speaks cajun voices.

Chef Randol: I think I know what you're talking about it's a key chain that Luno did the voice for.

Brad: Luno's the man. And T-mike.

Chef Randol: Yes.

Brad: We like the Cajun Cannon fishing pole.

Chef Randol: Isn't that the one that folds into itself?

Brad: No - it has a pole that the line goes through the middle.

Alecv: What do the Cajuns think of the French? (And vice versa?)

Chef Randol: Cajuns love the French and visa versa.

Ruby: What are your plans for Thanksgiving day?

Chef Randol: Rest.

Brad: You are closed then?

Chef Randol: Only closed on 4 days out of the year and turkey day is one of 'em.

Ruby: What did you do for the last big McIlhenny party?

Chef Randol: A little of everything. The big one was at the Island for the 125th. A storm blew in and flattened the tent 30 min before the event started.

Brad: What did you do?

Chef Randol: Didn't skip a beat. Moved the bar first to buy time then the band relocated to the warehouse and the food followed.

Brad: Didn't miss a beat!

Chef Randol: We call it a 2 step.

CourtB: Do you waltz?

Chef Randol: Waltz, 2 step and jig.

Guest91: What's on your Thanksgiving menu in addition to the fried turkeys?

Chef Randol: Corn bread dressing, boiled shrimp, crab cakes, yams, etc.

Ruby: Have you ever thought about opening restaurants in other cities? (since you provide the seafood, seems like it'd be a big success).

Chef Randol: I find touring the country to be more rewarding. Less headaches.

Guest91: How long have you been cooking cajun fried turkeys? Were you the first?

Chef Randol: Not the first. First must have been the first Cajun.

Chef Randol: Just learned a great way to fry one turkey with just one gallon of oil.

Ruby: Can you explain what a Couchon de Lait is?

Chef Randol: Couchon de lait is a pig roast. We use a Cajun Microwave.

Brad: We have the recipe online for the Microwave - but please explain.

Chef Randol: An insulated box that is heated from the top with hot coals.

Brad: How big is it?

Chef Randol: Big enough for the whole pig to fit in. Around 3ft by 2ft by 2ft.

CourtB: What type of wine goes best with cajun food?

Chef Randol: Anything with a cork in it.

Ruby: Do you have children, and if so, do they like to cook?

Chef Randol: I have two in college and they help me here and on the road. Big boys 6'4" and 240 lbs.

Brad: Raised on good food!

Chef Randol: Put crawfish feed in their eggs - they grow mo.

Guest91: What's the best restaurant in New Orleans in your opinion?

Chef Randol: Too many to count. If it's not good then it doesn't last. Great variety.

Ruby: What do you think of Turduckens?

Chef Randol: Unbelievable product with big demand. People call from all over to get 'em shipped to them.

Brad: Do you make them?

Chef Randol: Sometimes but I normally go down to Hebert's in Maurice like everyone else in the world.

Brad: Can you fry them? :)

Chef Randol: Yes.

Brad: Sign me up.

CourtB: Do you know any cajun jokes?

Chef Randol: None I can repeat!

CourtB: Have you written a cookbook?

Chef Randol: No. Too many out already.

Brad: How about cooking for 400?

Chef Randol: Maybe.

Brad: Any insight you can offer for cooking for that many people?

Chef Randol: Cook by the numbers and it's easy. Spend time figuring quantities, cook times and coordinate the process from start to finish.

Ruby: How many bottles of TABASCO do you go through in a week? Do you use the other sauces too like Green or Habanero?

Chef Randol: We use only TABASCO and we have the Chef size on our tables in the restaurant. Not sure of how many we go thru but I seldom see a full bottle on a table.

Ruby: What do you cook for yourself at home?

Chef Randol: My wife is a great cook. She's from Eunice Louisiana. and has German roots. That makes for some good variety.

Brad: Well - its about time to wrap it up. Any final comments Chef?

Chef Randol: Will that be gift wrapped?

Brad: Crawfish patterns on the wrap.

Chef Randol: I want to invite all to come experience the good times that Louisiana has to offer. Keep the heat on!

Brad: I would like to thank Chef Randol for coming and participating.

Chef Randol: Thanks to all and to all a good nite.

Brad: He is the first Chef to actually type his own answers in online!

Brad: Thanks Chef!

Chef Randol: Greasy keyboard.

Brad: And thank everyone for coming and participating. Good night all.