THE BIO ACCORDING TO JIM

As a young boy of 13, I began learning my craft at home, cooking the nightly supper for my family after Mom returned to the workforce. She taught me to cook her limited repertoire over the phone and via quickly scribbled notes. I have never stopped learning and practicing the art of cooking. My passion has been fueled by food magazines, cookbooks, TV demonstrations and fine dining experiences.

As a college student I expanded my audience by regularly cooking dinner parties for fellow students and co-workers. The passion for entertaining would fortunately be shared by my wife and our best friend. Ultimately, the three of us would spend our spare time together in the kitchen creating 7 course meals for 12 every New Year’s Eve. Those satiated guests encouraged us to do what we loved professionally.

As a 1/3 partner in JKM Productions, a small in-home catering company, I was able to hone my skills at producing intimate gourmet dinner parties as well as backyard weddings for 200 guests. After a five year period, the partners realized that the part-time successes were hard work, especially, while simultaneously pursuing non-food vocations and all moved on to be successful in their respective careers.

As a busy toy-retailer I missed practicing my passion for cooking and 15 years after leaving the catering business decided to pursue the exciting career path of being a Personal Chef.

As a Personal Chef, I am a Certified Member of the American Personal Chef Association; Certified Safe Food Handler in both New York City and Nassau County; and a fully insured business owner/operator.

As the TRAVELING CULINARY ARTIST, I am creating tasty mealtime solutions for today's busy households, providing my service for people who want to enjoy nutritious, well-prepared food in the comfort of their own home.

As a member of the APCA, I contribute to and receive support from a Professional group of my peers, freely sharing experiences, hints, tricks, resources and recipes, as well as praise and criticism as needed.

As a Husband, Father, Father-in-Law and Grandfather, I enjoy the ability to have a flexible schedule that allows me to enjoy my growing family while fulfilling the needs and desires of my clients.

MEETING THE CHALLENGE OF SPECIAL DIETS

The need for clients to follow a special diet is a strong motivation to utilize the services of a Personal Chef. Whether it is for seniors, heart-patients, diabetics, or for any other diet restrictive reason, having a Personal Chef to research recipes, shop, prepare and store healthy, tasty cuisine turns out to be an incentive to follow the prescribed program, rather than a chore. In my experience alleviating the all-consuming frustration of worrying about the dietary restrictions allows the client to focus on other matters at hand. As a concerned Personal Chef I take pride in providing my clients with delectable meals that meet their specific tastes and needs.

Eat Well and Be Well!
Jim
 




NEW FAVORITE COOKBOOKS:

COOKING
by JAMES PETERSON

CRESCENT CITY COOKING
by SUSAN SPICER

LIDIA’S ITALY
by LIDIA BASTIANICH

NEW FAVORITE INGREDIENT!
*FENNEL*
Fennel Facts:

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The bulb, foliage, and seeds of the fennel plant are widely used in many of the culinary traditions of the world as well as having medicinal uses it is also a primary ingredient in Absinthe!

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Fennel seeds have a prominent anise flavor yet milder than anise seed and used as a mouth freshener in India, currently the largest producer of fennel.

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Fennel Bulb is equally tasty raw in salads (shaved, mixes well with apple & bitter greens) and braises (with or without meat) as well as on it’s own as a side dish.

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Originally from Europe and used by Ancient Egyptians, Romans and Greeks, it found it’s way east and is widely used in India .



FOR MORE DETAILED INFORMATION
OR FOR A FREE ASSESSMENT OF YOUR SPECIFIC NEEDS
CALL
718.670.3720
OR
E-MAIL CHEF JIM
WITH QUESTIONS REGARDING THE SERVICES OF THE TRAVELING CULINARY ARTIST
AT
chefjim@travelingculinaryartist.com

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