Culinary Arts Alum named Executive Chef at The Hotel at Oberlin on Tappan Square
January 17, 2016 -- Like technology, success in the culinary world is all about changing and adapting to new trends.
“We’re focused on preparing food in the 21st Century,” said Jim Barnhart, a 2004 graduate of the JVS Culinary Academy and new executive chef at The Hotel at Oberlin on Tappan Square. Barnhart has had the opportunity to return to his alma mater and work with aspiring chefs in the newly remodeled JVS Buckeye Room Restaurant in his role as substitute instructor. The restaurant is operated by senior culinary arts students.
“It’s all about local sourcing, farm-to-fork,” Barnhart said. “It’s important for the environment, being less wasteful, moving toward organics and away from pesticides.”
But the fundamentals and curriculum remain the same, said Barnhart, who lauded JVS chefs and mentors Tim Michitsch, Kristian Smith and Chris Moore.
“Chef Smith drove home the fundamentals, Chef Michitsch took the fundamentals to the next level and Chef Moore, the executive pastry chef, brought things full circle, revealing how pastries and breads fit into the culinary experience,” he said.