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Celebrity Chef, Jim Coleman
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. In addition to his duties at Normandy Farm, he oversees the food and beverage opration at Blue Bell Country Club with Executive Chef Bryan Getz.
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.
Coleman is very active and has become a very popular guest on many of Philadelphia's television and radio stations.
To learn more about Jim, visit his website at www.flavorsofamerica.com
Chef Coleman Out & About
Watch Jim Coleman offer tips for Grilled Salmon on the NBC 10! Show
Watch Coleman Restaurant on Fox 29 News
Chef Coleman rocks 93.3FM WMMR's Preston on his 40th Birthday Bash
On Janaury 25, 2008 our very own Jim Coleman paid a surprise visit to the WMMR studios in Bala Cynwyd to present Steve (of the ever-popular Preston and Steve Morning Show) with a birthday meal fit for a king. Little did Preston know that Chef Coleman's visit was precisely calculated by his colleagues. Chef Coleman presented a very special meal to Preston while on the air in the studio.
After savoring his meal Chef Coleman wanted Preston to have his cake and eat it too, so he had Coleman Restaurant Pastry Chef, Colleen Winston create a special 40th Birthday Cake. Preston and the entire 93.3FM WMMR Morning Show crew were very appreciative of the surprise visit by Chef Coleman and company. But there is more...
...The very next night Preston, Steve and their entourage ventured inside the famous white walls of Normandy Farm where they continued the birthday bash in the President's Room of Coleman Restaurant. Once inside renown radio tandem and their guests were treated to an exceptional dining experience. Chef Coleman visited the private party prior to each course and explained each item that was prepared for them. After their meal, they were treated to a tour of the Normandy Farm Hotel & Conference Center.
The whole event was captured on radio: CLICK HERE TO LISTEN
Chef Coleman Appears Live on WMMR's Preston & Steve Morning Show
On November 2, 2007 our very own Chef Coleman was live and on the air with Philadelphia's #1 Morning Show 'Preston & Steve'. The two segment interview was broadcasted on Philadlephia's top rated Rock n' Roll station, 93.3 FM WMMR.
The interview was full of laughs and information about Chef Coleman, his famous cooking classes; new menu items; his cooking philosophies and the history of Coleman Restaurant and Normandy Farm Hotel & Conference Center. Coleman was his typical outgoing self and stated he felt very comforatable with the popular duo of Preston & Steve who also revealed that they are big fans of Chef Coleman.
Of course it did not hurt that the Chef Coleman personally delivered his signature crab cakes to Preston & Steve and the staff at WMMR. And if that was not enough he further delighted the radio crew with Mini Pumpkin Cheesecakes courtesy of Coleman Restaurant's Pastry Chef Colleen Winston.
In case you were not able to hear the interview live you can CLICK ON THE LINK BELOW to hear the two part interview with WMMR's Preston & Steve
Normandy Farm Pastry Chef Receives Top Honors at Philly Cake Competition
Colleen Winston’s chocolate devil’s food wedding cake awarded Best Tasting at “Let Them Eat Cake” charity event
March 6 (BLUE BELL, Pa.) – At Tuesday’s fourth annual “Let Them Eat Cake” charity competition, held at the Hyatt Regency at Penn’s Landing in Philadelphia, Normandy Farm Hotel and Conference Center pastry chef Colleen Winston took home top honors, winning the Best Tasting Wedding Cake category. Winston won with her delectable five-tiered chocolate devil’s food cake with vanilla mousse filling, iced with chocolate butter cream and ivory colored fondant, and finished off with chocolate scrollwork and edible flowers. The event benefited the City of Hope, a biomedical research, treatment and educational institution dedicated to the prevention and cure of cancer and other life-threatening diseases.
Her creative concoction won over the hearts and taste buds of the judges, which included famed New York City pastry chef Sylvia Weinstock and Le Bec Fin pasty chef Rocco Lugrine, and beat out over 35 other entries from area pastry chefs.
For Winston, it was just another day at work and a whole lot of fun.
“There was such an infectious energy at the event,” she says. “It was an amazing competition to participate in all for a great cause, and I had a wonderful time preparing for the competition, speaking with the judges and mingling with all the event attendees.”
Winston is no stranger to success. Having been awarded with Best Dessert at a Restaurant in both 1999 and 2001 from the readers of Main Line Today Magazine, Winston is aware her sweet treats inspire lasting impressions in customers.
“Our guests are always commenting on the desserts we have here at Normandy,” says Bill Beisel, general manager of Normandy Farm. “Colleen is great at coming up with instant favorites that make lasting impressions.”
Winston’s latest accolade comes in the midst of her third decade of pasty experience. A graduate of the Academy of Culinary Arts in Mays Landing, N.J., Winston has worked as a pastry chef at many notable area restaurants, including the William Penn Inn, Passerelle, LaTruffe and the Rittenhouse Hotel. The Willow Grove resident continues to fine-tune her pastry skills with ongoing education, and has attended courses at the International Pastry Arts Center in Elmsford, N.Y., and the International School of Confectionary in Gaithersburg, Md.
At Normandy Farm, Winston lends her hand to a number of duties in the kitchen, including preparing cakes and edible favors for wedding receptions; baking a variety of sweet treats for conference center attendees; and adding her touch to tasty desserts for brunches, lunches and dinners at Coleman Restaurant, among other things. She works alongside an impressive staff that includes celebrity chef Jim Coleman, executive chef Ed Hancock and director of food and beverage Ray Sowden.
“What I love about my job is the variety it brings me,” says Winston. “Each day brings something new and allows me to test my creativity, my skills and the taste buds of our guests. It’s something that doesn’t get old.”
For more information on City of Hope and the “Let Them Eat Cake” competition, go to www.cityofhope.org.
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