Chef Jim Coleman is a thriving member of the new breed of chef/entrepreneurs who have combined culinary skills with business acumen. He is also one of the only multi-media celebrity chefs, having mastered television, radio and print.

In 1993, the Philadelphia press dubbed Coleman "the spatula-wielding king of all media," a title he continues to hold as a columnist for The Philadelphia Daily News, host of a weekly radio show, A Chef's Table , and national TV series, Flavors of America . Coleman also has authored three cookbooks: Flavors of America , The Rittenhouse Cookbook: A year of Seasonal Heart-Healthy Recipes , and Flavors with Chef Jim Coleman.

At Coleman's Restaurant in Normandy Farm outside of Philadelphia , Chef Coleman brings to the table the tastes of the great Pennsylvania countryside with his "New American Cuisine," which he describes as "home and country comfort food prepared with a gourmet flair and style."

Coleman is a graduate of The Culinary Institute of America. He was among the 40 students chosen out of 10,000 applicants to participate in the premiere session of Madeline Kamman's Beringer School of American Chefs.

Born and raised in Dallas , Texas , 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 NJ with his wife, two children and two dogs.

Chef Coleman's Tips and Techniques.

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