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
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!
by JAMES PETERSON
CRESCENT CITY COOKING
by SUSAN SPICER
NEW FAVORITE INGREDIENT!
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!
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.
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.
Originally from Europe and used by Ancient Egyptians, Romans and Greeks, it found it’s way east and is widely used in India .