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Chef Dad

Randolph Man Develops His Passion

Steve Reynolds stirs a pot of Sausage Gravy in his East Randolph kitchen. The graduate of Le Cordon Bleu Institute of Culinary Arts works as a sous chef at Forte in downtown Jamestown. Photo by Beverly Kehe-Rowland
Steve Reynolds came up with this Sausage Gravy dish when his wife's family gathered for breakfast one Christmas. Photo by Beverly Kehe-Rowland
When Steve Reynolds helped his mother “whip up eggs and season flour for breading” as a kid when she was practicing some recipes for a…

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