Chef Elliott is honored to share the technical skills and culinary wisdom of his friend and colleague, Executive Chef Jermaine Bethea.

From 7 PM – 8 PM EST on Chef Elliott’s “Entertaining Solutions”, SRN radio show by calling 347-989-8385347-989-8385 or at www.chefelliottentsol.info

At a young age Executive Chef Jermaine Bethea was fascinated with food. Any time family members were cooking, he was standing next to them helping. Jermaine would sit and watch cooking shows like Julia Childs and Justin Wilson every day after school in his New Jersey home, where he proclaimed to his family that one day he would be a chef. In high school his Home Economics teacher noticed that he was very creative with food. She began taking him on trips to various culinary schools throughout the northeast. Visiting the culinary schools had a really huge impact on him. But the cost of culinary school seemed out of reach to him and his family.

So in 1990 as a high school senior, Jermaine enlisted into the U.S. Army Reserve as a way to help pay for culinary school. When he was asked by the military recruiter what job he wanted to do in the military he said “I want to be a chef”, when the recruiter said to him that the military has one of the best culinary schools in the country, where they can teach you how to cook a lot of food. The irony was not lost on him, but this actually was like a dream come true. Jermaine excelled in the military culinary program and graduated Honor Graduate with certificates in Culinary and Nutrition.

Executive Chef Jermaine has traveled the country with Eurest Dining Service catering team. His assistance was critical to the planning and executing such culinary events as the 2002 Winter Olympics in Salt Lake City Utah, The 2002-2004 Academy Awards, and cultivating with the 2004 Presidential Inaugural Week in Washington, DC. In 2011 Jermaine was appointed the title, Chairmen of Atlanta Technical College, Culinary Advisory Board. In this role, he is very instrumental in creating the curriculum for the new Associate Degree program with certification from the American Culinary Federation at Atlanta Technical College. After a few years of honing his culinary skills in R&D and Hospitality Management, Jermaine was scouted by Chef Advantage to be their Director of Culinary Services. Executive Chef Jermaine oversees its production facility and test kitchen in Kennesaw, GA.

Executive Chef Jermaine has an undying passion for food that drives him to want to grow and constantly remain a driving force in the culinary industry.


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