Sweetness is baked into Jim's DNA.
For seven generations, Jim's family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family's land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef.
In his 10 years at the Stanford Court hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others.
Jim is currently the director of specialty culinary programs for Bon Appétit Management Company, the jury chair for the first-ever Julia Child Award, and serves on the advisory council of the Julia Child Foundation.