Culinary & Wine<\/b><\/p>\n

Jimmy loved to learn, excelling quickly through the principle studies of Electrical Engineering at the University of Illinois. He transferred to Luberon College in Avignon, France (1974) for language credits with French Culinary Arts and Institut Technique du Vin Wine Programs, sparking his passion for food and wine under the mentorship of Madeleine Kamman. Following Madeleine back to her school in Boston, Modern Gourmet, he enrolled in the Profession Chef and French-Italian Regional Cuisine curriculums with top honors(1976), simultaneously with hands experience leading her award-winning restaurant Chez la Mere Madeleine. \u00a0Jimmy continued his culinary education with Madeleine with her schools in Annecy France (1981 ) and later at Madeleine\u2019s Beringer Vineyard\u2019s School for American Chefs in Napa California (1991).<\/p>\n

Awards Snapshot<\/b><\/p>\n

James Beard Foundation – 3 Beard Awards (Great American Chef-Best Chef Midwest-Who\u2019s Who of Cooking in America)
\nEsquire Magazine \u201cBest New Restaurants\u201d – 5 Awards (Detroit 3X – Denver – Washington DC)
\nNations Restaurant News \u201cFine Dining Hall of Fame\u201d
\nRestaurant & Institutes \u201cIvy Award\u201d – 2 Awards (Detroit – Denver)
\nFood & Wine Magazine \u201cHonor Roll of American Chefs\u201d
\nGourmet Magazine \u201cAmerica\u2019s Best Restaurants\u201d
\nTravel Leisure \u201cBest New Restaurants\u201d
\nBon Appetite \u201cAmerica\u2019s Best New Restaurants\u201d
\nWine Spectator \u201cBest of Award of Excellence\u201d
\nAmerican Academy of Hospitality Science \u201cFive Star Diamond Award\u201d<\/p>\n

\n
• Restaurants & Institutions \u201cTop Ten Innovators & Trend Setters\u201d<\/li>\n
• Restaurant & Hospitality Magazine \u201cBest Under the Sun Top Innovators\u201d<\/li>\n
• Restaurant & Institutions \u201cTop Concept Creators\u201d<\/li>\n
• Style Magazine \u201cStyle Maker Award\u201d<\/li>\n
• Huffington Post \u201cinnovator Farm to Fork\u201d<\/li>\n<\/ul>\n

  Business<\/b><\/p>\n

  With Young Presidents Organization (YPO), Jimmy expanded his business education with Harvard University Graduate School of Business from 1999 through 2001. \u00a0Jimmy has continued to study current Harvard Business research and publications, especially those of Clayton Christensen and Innosight.<\/p>\n

   <\/p>\n

  Nutrition & Health<\/b><\/p>\n

  Jimmy personal nutritional research was enhanced by writing \u201cHeart Healthy Cooking for All Seasons\u201d Co-Authored with Alice Waters, Larry Forgione, and Dr. Marvin Moser, combining the best seasonal ingredients with balanced nutrition, published by Pocket Books 1996. Created by Dr. Marvin Moser M.D. of the Yale University School of medicine and America\u2019s Top Chefs. This book is about the enjoyment: eating fresh, satisfying, delicious food while keeping your nutrition in the balance as directed by Dr. Moser. \u00a0Jimmy and Dr. Moser spent a lot of time together on the book tour as well as presentations to the American Heart Association and other health-related groups.<\/p>\n

  In 2001, Jimmy met Dr. Robert Atkins and began developing nutritional products for his company Atkins Nutritionals. \u00a0Jimmy and Dr. Atkins became close friends with their mutual quest for better tasting nutritious products, sharing directly his research in these areas.<\/p>\n

  In 2004, the American Heart Association Palm Springs invited Jimmy to present a cooking demonstration reflecting more nutritionally aligned cooking techniques. \u00a0He met and presented with \u00a0Dr. Steven Gundry M.D., author of the Plant Paradox, and kindled a mutual quest for nutritional foods. \u00a0They became good friends and Dr. Gundry continues to mentor Jimmy on his research. \u00a0Dr. Gundry and Jimmy have coordinated their expertise in Gourmet dinners that capture incredible tastes along with nutrition.<\/p>\n

  In 2016 at Stanford University Brain-Mind Summit, Jimmy further expanded his education in the Brain-Mind-Gut connection presented alongside Dr. Gundry. \u00a0The five-day conference on the campus of Stanford University linked to San Francisco University of California. \u00a0The gut health connection to the brain and inter-related body functions is an incredibly new and important area of health research.<\/p>\n

   <\/p>\n

  \n
  • Product Development for Nutritionally Enhanced \u201cBetter for You\u201d Food Products<\/li>\n
  • Restaurant & Hospitality Management Consulting<\/li>\n
  • Restaurant Concept Development for Better Health and Taste<\/li>\n<\/ul>\n

    <\/p>\n

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