Chef Jim Coleman is one of America’s only multi-media celebrity chefs, having mastered television, radio, and print. He has been dubbed “the spatula-wielding king of all media” by Restaurant Hospitality Magazine, a title he continues to hold.
Born and raised in Dallas, TX, Chef Coleman’s career has taken him around the world – from the beaches of California to the Great Wall of China. He currently lives in Moorestown, NJ, with his wife and two children.
A graduate of the Culinary Institute of America, Jim has held the position of Executive Chef at numerous luxury establishments, including The Great Wall Hotel in Beijing, China, and the five-diamond Rittenhouse Hotel in Philadelphia. He is currently the Executive Chef at Normandy Farm and Coleman Restaurant in Blue Bell, Pennsylvania.
When he’s not in the kitchen, Coleman is in front of a microphone. Coleman's long-running TV cooking series, Flavors of America® runs weekly on PBS and daily on cable networks such as CN8, the Comcast Network. In 2006, Coleman’ newest TV Cooking series, Healthy Flavors®, debuted nationally to millions of health conscious consumers. Healthy Flavors shows the home-cook how to eat more healthfully without sacrificing flavor. The series aligned with the American Dietetic Association (ADA) and provides commentary and dietary information with the help of registered dieticians. Thirty minutes, three amazing courses and one really nice guy who serves up some really mean food.
Since 1996, Coleman has hosted “A Chef’s Table,” a weekly radio show which features conversations with nationally recognized chefs, authors, and food personalities on a variety of food and beverage issues. “A Chef’s Table” is broadcast on national public radio (NPR) in selected markets across the country. Coleman has published three cookbooks: The Rittenhouse Cookbook, A Year of Seasonal Heart-Healthy Recipes, published by Ten Speed Press, Flavors of America, published in 1998 as the companion to the television show, and Jim Coleman’s Flavors, published by Clarkson Potter/Publishers, a division of Random House. Coleman’s writing career includes a weekly column in The Philadelphia Daily News. The column is called “A Chef’s Table,” and in it, Coleman answers readers’ questions.
CULINARY VIDEO TIPS
This month, in his video series of Culinary Tips on dacor.com, Chef Coleman talks about the unique flexibility of the interchangeable cooking accessories available for Dacor Gas Cooktops and Epicure® Ranges.
Chef Jim Coleman also offers tips on how to get the best results from your efficient Dacor Wall Oven. View his culinary tips on how to get the best results from your Dacor appliance with Pure Convection™ and the RapidHeat™ Bake Element. Every Dacor Wall Oven and Dual-Fuel Range is equipped with these spectacular oven features.
Learn more from Chef Jim Coleman: