Originally from Florida, Jim Brooks moved to Ohio in 1993. After attending a local University for 2 years, he decided college wasn‘t his ―thing‖ and moved to Lexington where he began work as a busboy at a popular restaurant. It was there that Jim first discovered his urge to cook, moved into the kitchen and worked steadily up the ranks. With encouragement from his Chef, Jim enrolled at the French Culinary Institute of New York, graduated 2 years later and moved back to Ohio. He was offered the position of Sous Chef at the brand new Dublin Pub in Downtown Dayton,
and quickly showed his talents and was named Exec. Chef. After 10 years there he began to explore other possibilities and is now the Exec. Chef at the new West Chester Medical Center. He continues to defy the stereotypes of hospital food, bringing flavor and comfort to those who need it most.

Jim will be teaching the following class during the Summer 2010 season: