A Bite of Baltimore - Baltimore Foodies Interview Series

Chef James Jennings – Executive Chef, Belmont Conference Center  -  www.belmontconferencecenter.com

Before we start, could you please give a short history of yourself and a snapshot of some of the other places you’ve worked?

I grew up in southern Maryland on the Patuxent river. I started as a dishwasher in a crab house called Stoneys. From there I worked my way up through various restaurants and decided to go to cooking school. I enrolled to B.I.C. and studied under Michael Roark at the Polo Grill. I also spent some time at the Maryland Club under Curtis Eargle. I then went to cook at Tersiguels under Michel Tersiguel for some time. From there I received a sous chef job at Belmont Conference Center for about a year. Now I am the Executive Chef at Belmont and have been there for about three and a half years. I am also involved in the development of the hospitality program for Howard Community College.

What and where did you eat last night?
Boog’s Barbecue. Oriole park.

Who would you invite to your fantasy dinner party?
Angelina Jolie

What’s always in your fridge?
Beer, water, and butter

What food reminds you of childhood?
Crabs and oysters

What food makes you think of holidays?
Stuffed ham, sauerkraut, and granny’s egg nog

What is your favorite foreign cuisine?
Pho and anything Italian

What is your most used cookbook?
Garde manger

Iced tea or coffee?
Coffee

Scrapple: love it or hate it?
I eat the pig from the rooter to the tooter

Who’s your favorite TV chef?
TV for movies only

What would you have for your final meal?
Raw oysters and steamed crabs

Favorite indulgence?
Snowboarding or golf

What’s the most memorable meal you’ve ever had?
Too many to name