Jim
Currently offline
Jim's Community Profile
| Location: |
New Castle, De USA |
| Forum Post Count: |
2895 |
| Last Online: |
7 hours, 26 minutes ago |
| About Me: |
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 Cafe Administrator, overseeing the day-to-day dalliances that define this community. |
| Interests (Hobbies, favorite activities, etc.): |
reading, traveling, my family, writing |
| What I do for a living: |
Culinary Arts Teacher |
| Culinary Experience |
Culinary Instructor |
Jim's Recent Activity
Question For Teachers
Jim posted in this thread in Culinary Schools \ Culinary Students Yesterday at 5:20 am | 3 replies | 36 views
What are you listening to these days?
Jim posted in this thread in The Late Night Cafe (non-food/cooking... 2/6/12 at 4:26pm | 225 replies | 8019 views
Does graduating from a culinary school matter?
Jim posted in this thread in Culinary Schools \ Culinary Students 2/5/12 at 3:54pm | 5 replies | 62 views
Culinary Schools
Jim posted in this thread in Culinary Schools \ Culinary Students 2/3/12 at 6:06am | 2 replies | 37 views
Why do some of you knock going to culinary school?
Jim posted in this thread in Culinary Schools \ Culinary Students 1/19/12 at 10:19am | 64 replies | 1037 views
This site isn't the same as it was
Jim posted in this thread in The Late Night Cafe (non-food/cooking... 1/16/12 at 1:28pm | 44 replies | 802 views
Not so much a bug, but a question about pictures in Wikis/Articles
Jim posted in this thread in The Bug Report 12/14/11 at 7:52am | 6 replies | 28 views
My Last Supper: The Next Course
Jim posted in this thread in CookBook Reviews 12/8/11 at 4:15am | 1 replies | 25 views
Culinary Community Colleges?
Jim posted in this thread in Culinary Schools \ Culinary Students 11/25/11 at 8:08am | 7 replies | 218 views
Jim’s Photos
10 photos
1,353 views
Latest upload: Mar 6, 2011
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29 photos
3,041 views
Latest upload: Feb 17, 2010
16 photos
1,876 views
Latest upload: Feb 17, 2010
12 photos
1,325 views
Latest upload: Feb 17, 2010
Jim's Forum Signature
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Invention, my dear friends, is ninety-three percent perspiration, six percent electricity, four percent evaporation, and two percent butterscotch ripple
My Author Page
My Author Page
Articles & Columns
(27 items) | 
On Food and Cooking - The Science and Lore of the Kitchen, completely revised and updated
On Food and Cooking: The Science and Lore of the Kitchen | 
New West Knife Works - Chef 8
Chef Knife Eight Inch Japanese Fusionwood Knives |
