Juliette Randall

Currently, I am the head chef and owner of Melting Pot Food Truck, a popular fusion cuisine vendor in Vancouver, Washington. My menu is a testament to my culinary journey, offering dishes that blend French techniques with local and diverse flavors. In this role, I lead a dynamic team, oversee ingredient procurement, menu design, and customer interactions. This position showcases my entrepreneurial drive and my aim to offer high-quality, inventive, and accessible cuisine to a varied audience. My food truck has become a local favorite for its eclectic flavors, seasonal specials, and the personal touch I infuse in every dish.

Before opening Melting Pot, I served as a sous chef at Harvest Table, a pioneering farm-to-table restaurant in Seattle. Embracing the ethos of using locally-sourced, seasonal ingredients, I played a key role in menu development, focusing on sustainability and organic produce. My responsibilities included kitchen management, supervising food preparation, and upholding quality standards. This experience enriched my understanding of the symbiosis between agriculture and gastronomy, and I earned recognition for creating dishes that accentuated the natural flavors of fresh, local ingredients, with a commitment to minimizing food waste.

My culinary journey began as an apprentice chef at Le Jardin, a high-end French bistro in Portland, Oregon. This role was crucial in shaping my foundational culinary skills. I dedicated myself to mastering the art of French cooking, honed my knife skills, and nurtured a keen attention to detail. My duties encompassed ingredient preparation, assisting in menu planning, and occasionally leading the dessert section. Under the mentorship of a renowned head chef, I developed a passion for innovating on traditional recipes, adding my unique flair.