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Congrats to Jim. Teacher Of The Year

post #1 of 19
9/7/09 at 9:37am
Thread Starter 
Hey Everyone,

Our very own Jim received the Teacher Of The Year Award from his school. Jim, congratulations from all of us at ChefTalk.com. Those students are so blessed to have you as a teacher.

Nicko
Thanks,

Nicko 
ChefTalk.com Founder
All About Braising: The Art of Uncomplicated Cooking
All About Braising: The Art of Uncomplicated Cooking
Bacon (I made)
(26 photos)
Places I Have Cooked
(8 items)
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post #2 of 19
9/7/09 at 10:17am
Wow, That is wonderful Jim, what an honor.
Baruch ben Rueven / Chanaבראד, ילד של ריימונד והאלאן
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post #3 of 19
9/7/09 at 11:24am
Good for you Jim. :) X and a Hug
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #4 of 19
9/7/09 at 11:54am
Good going.
CHEFED
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post #5 of 19
9/7/09 at 1:32pm
Congrats! It's nice to see hard work rewarded :D

Enjoy the Food!

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post #6 of 19
9/7/09 at 8:52pm
Excellent, congratulations Jim. :cool:
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post #7 of 19
9/8/09 at 7:18am
Nicely done Jim - way to make a difference!


Willie
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post #8 of 19
9/8/09 at 11:01am
Jim, I'm glad your school recognizes excellent teachers. Moreover, I'm glad they chose to recognize YOU!

Mezz
Moderator Emerita, Welcome Forum
***It is better to ask forgiveness than beg permission.***
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post #9 of 19
9/8/09 at 1:03pm
I just checked out your class in the gallery... Scared but happy seems to be the theme. I'm sure they're well pleased to have such a highly rated teacher
"If we're not supposed to eat animals, why are they made of meat?" Jo Brand
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post #10 of 19
9/8/09 at 5:05pm
:bounce:fabulous!!!:bounce:

I'm so happy for you, Jim. And you MORE than deserve it.

Emily

______________________

"If you are not killing plants, you are not really stretching yourself as a gardener." -- J. C. Raulston, American Horticulturist
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post #11 of 19
9/8/09 at 5:21pm
That is so very kind of all of you to comment. ChefTalk has been with me through restaurant work and my transition into teaching and has never failed to keep me grounded when needed as well as to offer amazing encouragement. I think of ChefTalk as my online home and consider it part of my daily routine for a reason. The good people here are like family and for that, I thank you.

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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post #12 of 19
9/9/09 at 9:38am
Jim congratulations! Transitions are never easy, but you have obviously done a great job of it.
Well done! It's been a pleasure to get to know you!
My latest musical venture!
http://myspace.com/nikandtheniceguys
 
Also
http://www.myspace.com/popshowband "I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table." Rodney Dangerfield RIP
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post #13 of 19
9/9/09 at 6:21pm
Like Ch said, transitions are never easy and IMHPO...... can be tricky at best to navigate even under the most ideal circumstances. Yet when there's a success story to go along it's hard to not say something good about it. I'd have to say that after following some of your blogs recently......the KC one was especially enjoyable and given the fact that I have a few years of Culinary roots there.......only solidifies just a couple of the reasons why you earned the Honors!!!!!!

Congrats Jim!!!!! :beer:
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post #14 of 19
9/12/09 at 4:59pm
WOW! Congrats!! :D
"Notorious stickler" -- The New York Times, January 4, 2004
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post #15 of 19
9/13/09 at 10:15pm
Good job Jim, it's well-deserved.

Lucky thing you're not a music teacher, though; you'd never have gotten it.
Anulos qui animum ostendunt omnes gestemus!
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post #16 of 19
9/15/09 at 1:12pm
That's no mean effort Jim - well done!

BTW...how much did you pay each one to vote for you? ;) j/k!!!

The world needs more like you. :bounce:
 Don't handicap your children by making their lives easy.
Robert A. Heinlein
 
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post #17 of 19
9/19/09 at 11:59am
Great job Jim...continue the good work :D
DriveSafe.ly
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post #18 of 19
9/23/09 at 5:25am
Bravo! thank you for teaching the next generation.
cooking with all your senses.....
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post #19 of 19
9/23/09 at 5:51pm
This really is good medicine for the ego after a succession of some extraordinarily challenging days. Thank you!

Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple

My Author Page

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ChefTalk.com › ChefTalk Cooking Forums › General Discussions › Announcements › Congrats to Jim. Teacher Of The Year