Chef Jamie McFadden and MCB at James Beard House June 2010

Chef Jamie McFadden of Cuisiniers Caterered Cuisine and Events

I met Jamie for the first time at the James Beard House in Manhattan for the Sunshine State Celebration dinner in early June 2010. He was one of five Florida Chefs attending & cooking at JBH. Jamie’s goal (one of many) is to become the JBF Best Chef of the South East. He’s well on his way.

Prior to Cuisinier’s Catered Cuisine & Events, his credentials were stacking up; Chef Jamie attended the 1988 Culinary Olympics to represent Baltimore. Then in 1994, Jamie was cooking at the James Beard House, the first time, for the Central Florida Inspired Dinner. He founded Cuisinier’s Catered Cuisine and Events in 1998. In addition to his incredibly busy catering business, (Cuisiniers Catered Cuisine was rated in the top 10 in the OBJ, Nov. 2010), he’s nurturing his non-profit organization PEAS Foundation. In 2007 he appeared & cooked on NBC’s “Today Show” Dinner In The Sky, which was featured at the Orange County Convention Center. He was honored as Orlando’s 40 under 40 according to his web site, and Chef Jamie was named one of Central Florida’s Top 20 Chef’s in 2007 in Restaurant Forum (the only chef/caterer to receive this award).

For this interview, I met Jamie on the club level of his hi-rise condo. We sat in over-sized plush couches with a majestic, panoramic view of Lake Eola in downtown Orlando and dished about his life with food.

SLO: Where did you get your start? And what is your earliest food memory?

Chef Jamie: I went to Baltimore Culinary in Restaurant Management in 89-90. I knew I would stay with food after I worked at Red Lobster in High School. One of my mentors was a Darden Executive. (He didn’t mention his name.) Also, I had a defining moment when I went to Ireland and met Peter Timmins, Master Chef. I was totally captivated.

SLO: What is your specialty at Cuisiniers?

Chef Jamie: We recreate the restaurant experience for our clients. We prepare entrees to an appetizer size. We do special-events, too. Cuisiniers created an over-the-top event with an Animal House theme at Isleworth CC. That was a lot of fun.

SLO: I’m sure it was.  How is your company dealing with the economic pinch, regarding menu options for the rest of the Central Florida area?

Chef Jamie: We cut margins, not integrity.

SLO: What’s your favorite appetizer?

Chef Jamie: Anything I can eat tapas-style.

SLO: What do you see as the biggest food challenge today?

Chef Jamie: It’s not a challenge, but finding the time to get educated about new products. There are so many new food ingredients and products.

SLO: What’s your favorite seafood?

Chef Jamie: Wild Striped Bass, Florida Rock Shrimp, Lump Crab

SLO: Let’s talk about your organization PeasFoundation.org.

Chef Jamie: P.E.A.S. stands for Produce Eating Alternatives Simply. We do two major events per year.  We are committed to providing grants for fresh produce to insecure households. My partner George Arredondo and I founded PEAS in 2009 to give back to the community and to have an impact on quality of life.

SLO: Where is your “go-to” restaurant?

Chef Jamie: Memories of Indian and Ravenous Pig.

SLO: What is your favorite kitchen tool?

Chef Jamie: My 11” Chef Knife. It’s engraved; it was a gift from the culinary school.

SLO: Do you have a prep tip for my readers?

Chef Jamie: Use an egg slicer for fresh mozzarella balls.

Check out Chef Jamie’s Cuisiniers Catered Cuisine web site for your next catering function. You’ll find menus, recipes, more kitchen tips and information on Cuisinier’s Catered Cuisine and Events as well as a additional information about his non-profit organization, P.E.A.S.

Thanks, Jamie.