Jim Berman is a kitchen lifer. A career cook, Jim orchestrates new menus, works on staffing solutions and manages food purchases. He received his formal culinary training in Santa Fe, New Mexico and has done stints in kitchens throughout the Delaware Valley region including Brandywine River Museum, DuPont Experimental Station and Jessop's Tavern. A voracious appetite for reading about food, and doing volunteer work with the Dave Matthews Band summer tours consumes most of his free time. An advocate of using seasonal, local goods, Jim has spent time on Italy's Adriatic Coast exploring indigenous produce of the Marche region as well as gleaning traditional cooking techniques of the area. Jim’s writing is regularly featured on Poached Jobs, Foodable, and Kitchen Grit.