Today we’d like to introduce you to Jamie Mcfadden
Hi Jamie, so excited to have you with us today. What can you tell us about your story?
In 1990 he began to build his reputation as an award winning chef working at various high profile restaurants including his own restaurant, Mimi’s Café & Wine Bar. In 1998 he founded Cuisiniers Catered Cuisine & Events and just celebrated 26 years in creating unforgettable events. In early 2011 Jamie introduced Central Floridians to his version of a tasting bar with his “Bar J Me”concept. In September of that year the Orlando Sentinel stated “barJme reinvents the chef table” and “dinner at the kitchen counter may never be the same”.
Other career highlights include preparing two Central Florida inspired meals at the James Beard House in New York City. Appearing and Cooking on NBC’s “Today Show” “Dinner in the Sky” segment with Bravo’s 3rd Season “Top Chef” winner Hung Huynh, and Teaching at the Walt Disney World, Disney Institute.
Jamie has sat on the advisory boards of Edible Orlando Magazine, The Second Harvest Food Bank’s Community Kitchen, The Central Florida Hope & Help Center and has participated in the “Chefs Move Schools” program.
In 2007, Restaurant Forum named Chef Jamie one of Central Florida’s Top 20 Chef’s. He is the only caterer to receive this award. The Orlando Business Journal named Jamie one of Orlando’s “40 Under 40” which recognizes the rising young professionals who are shaping the economy of Central Florida. Jamie was also inducted into the Orlando Sentinel Culinary Hall of Fame, and Best Chefs America along with being invited to sit on the national advisory board of BCA.
In 2016 Jamie executed a life long dream with the release of his Snowbirds Vintners brand. Award winning, Jamie’s Snowbirds puts a whimsical twist on serious wines that are created to pair beautifully with many cuisines.
When not in his own kitchen Chef Jamie is a Chef Ambassador of Edible Education Experience in Orlando, and founded WritewithPride.org which works to build a community of pen pals between younger and older generations of LGBTQ+ individuals.
We all face challenges, but looking back would you describe it as a relatively smooth road?
All careers and dreams experience highs and lows. Certainly the financial crisis in 2007 and the COVID crisis created road blocks for my business. However, with a lot of positive energy and hard work we were able to continue to pursue our dream of creating delicious memories for our clients.
Alright, so let’s switch gears a bit and talk business. What should we know about your work?
Chefs and caterers in particular are not often referred to as artists. However, it is to a certain degree what we do everyday. We listen to our clients which is the most important thing we can do. We listen to their ideas, and dreams and we attempt to marry their vision and expectations with our experience and creativity. We create a canvas and paint a picture of ideas that are realistic and meaningful so as they are able to host a memorable and delicious experience for their guests.
Are there any books, apps, podcasts or blogs that help you do your best?
Inspiration comes from many places. The hospitality industry is ever evolving and we constantly strive to execute ideas that are not only fresh but unique. Personally many of my food ideas stem from visioning what the food item will be served on, the “vehicle” is how we refer to this. These inspirations can certainly come from books and blogs, but also ideas stem from walking through an art gallery, a garden, or any place where your mind and thoughts are free to be creative.
Contact Info:
- Website: https://Cuisinierscater.com
- Instagram: https://www.instagram.com/cuisiniers/
- Facebook: https://www.facebook.com/orlandocaterer
