jim berman

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


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

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