The cantankerous cook behind many of ChefTalk's educational pieces and book reviews got his start at the ripe, old age of 15 at a small fishing club on the Georgian Bay in Ontario, Canada. After several failed, ill-fated attempts at following through to study economics in New York and Pittsburgh, Jim reluctantly gave in, dropped out and dove headfirst into the murky waters of cooking. He worked in Santa Fe and migrated back east to settle, for now, along the shore of the Delaware River. Here, Jim has worked on opening a colonial restaurant, in various capacities in private catering outfits as well as some eclectic corporate chef details. Jim's writing for the local paper has catapulted him, rather slowly, to be published in some mid-western magazines. He is now entrusted with other people's children as a high school Culinary Arts instructor and plans on staying in that capacity well beyond retirement age.

Since 1999, Jim Berman has been part of ChefTalk's community. His tenure has included forum moderator, restaurant and book reviewer as well as educational columnist. Most recently, Jim has moved into the capacity of ChefTalk Forum Administrator, overseeing the day-to-day dalliances that define the ChefTalk.com community. 

Jim's Full Profile Page (use this page to send Jim a Message)