Following a brief stint at a deeply dissatisfying desk job after college, Jim pivoted to restaurant work as a bit of a quarter life crisis. Jim says, "It was the best thing I ever did."

Over the course of his time in professional kitchens, he built a side gig as a private chef and “culinary handyman” sort of by accident - any time someone would ask him for a cooking lesson or for help with an event it was his personal policy to say yes if he could - but by the spring of 2025 he decided to “make lemonade” and commit to freelance projects full time.

Jim's Top Seven

Salt 

Diamond Crystal Kosher Salt must always come first. It has the perfect size and weight in a single pinch. It’s also simply what I’m used to; when I have to use any other salt it feels like I’m writing my name left-handed (I’m a righty).

Extra Virgin Olive Oil

I use my Sizzle cooking oil more than anything in my kitchen (other than salt) for all the usual workhorse tasks. But I also love my bottle of Drizzle as a way to add flavor, richness, and a bit of shine to just about any plate (again, I don’t like to play favorites).

Acidity 

My early culinary education was under Chef Missy Robbins, whose food features acidity quite prominently. In my opinion, properly placed acidity can make a dish. Lemon, lime, sherry vinegar, red/white wine vinegar, malt vinegar, I love and depend on them all.

Everything Bagel Seasoning 

This one’s a bit less “cheffy.” My wife Charlotte and I add a bit of EBS to most of our meals at home. Crunchy, savory, and surprisingly versatile!

Lee & Perrins Worcestershire Sauce

My restaurant training is firmly Italian, but my cultural background is English and England is where I find most of my inspiration and comfort. There are many cases in which I would not use Worcestershire sauce, but there are also many cases in which nothing else will do.

Frozen Stock 

If one is blessed with the space to house them, quart containers of frozen stock are a superpower. Anything purchased at a grocery store will pale in comparison to a home-simmered stock made with good ingredients. I like to make a big batch, freeze half, reduce the remaining half down to a jus, and then freeze that as well. Sauce on demand!

Cheez-Its (Original Cheddar) 

Another personal fav. God I love Cheez-Its.

 

You can find more of Jim's favorite's @jimpalmercooks