jim berman
Last Activity:
Dec 24, 2016
Joined:
Oct 28, 1999
Messages:
1,908
Likes Received:
273
Articles:
45
Media:
421

Awarded Medals 3

Location:
New Castle, De USA
Occupation:
I'm a cook... that's the story!
    1. nicko
      nicko
      My what a nerve you hit with your latest article Jim. Hats off to you sir. Keep them coming.
    2. justpj
      justpj
      love the corned beef article. but even more love the shirt with the cheftalk emblem on the sleeve! how can i get one! hehe
    3. kristen22
      kristen22
      I KIKE UR AVATAR AND HI:)
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  • About

    Location:
    New Castle, De USA
    Occupation:
    I'm a cook... that's the story!
    Exp:
    Professional Chef
    Interests (Hobbies, favorite activities, etc.):
    reading, traveling, music, writing
    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.

    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.

    Signature

    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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