Chef Biography
Randy Barlow was born in 1956 in Ruston, Louisiana and after graduating from Southwest Louisiana University, he went on to Delgado College in Culinary Arts, graduating in 1981. While attending, he apprenticed for New Orleans Great Chefs Gerard Crozier at Crozier’s and Willy Coln at the Intercontinental Hotel. Following graduation, he joined Chef Paul Prudhomme at K-Paul’s for the next nine years.
In 1991, he opened Kelsey’s Restaurant on the West Bank of New Orleans and the following year, the Great Chefs television crew showed up to tape Chef Barlow for the Discovery Channel’s television series, the Louisiana New Garde, where he appeared in episodes 8, 13 and 23.
In 1996, he moved the restaurant to Magazine Street in New Orleans, and later closed it in early 2000 when he went to work for the Red Maple in Gretna, Louisiana. He left after Hurricane Katrina hit in 2005.
Recipes
Rabbit Tenders with Tasso and Shrimp Fettuccine
Serving: 2 Print Rabbit Tenders with Tasso and Shrimp Fettuccine By Great Chefs November 11, 2015 Fresh rabbit is always best, but frozen rabbit is better than no rabbit at all. A full-service meat market or butcher shop can order rabbit if they don’t stock it. Boneless, skinless chicken breasts or tenders, pounded to flatten, […]
Apple-Raspberry Crisp
Serving: 6 Print Apple-Raspberry Crisp By Great Chefs November 10, 2015 America is famous for its fruit crisps: fruit and sugar topped with streusel and baked until the fruit forms its own irresistible sauce and the streusel is golden brown and crisp. Here chef Barlow combines apples and raspberries for exceptional flavor. Ingredients Golden Delicious […]
Roast Duck with Wild Rice and Hunter’s Sauce
Serving: 2 Print Roast Duck with Wild Rice and Hunter’s Sauce By Great Chefs November 9, 2015 This is a classic recipe in the best sense of the word. A traditional hunter-style brown sauce, flavored with bacon and wild mushrooms, accompanies roast duck. Serve with green vegetables, wild rice, and a bottle of fine red […]