About the Authors

James and Brooke are the voice of young couples and families looking for answers t

Even though we met at summer camp at age ten, it took Brooke fifteen years to get her act together and to realize that Jamie is a really good cook… and easy on the eyes.

As the Director of Culinary Development at The Institute of Culinary Education (ICE), James is at the forefront of innovation in the food world. Highlighting his work on ICE’s collaboration with IBM– a project that seeks to find how computers can fuel creativity in the kitchen James has been featured on NBC Nightly News, the New York Times and The New Yorker .

James began his culinary adventures at a brunch joint on Pensacola Beach and never looked back. He quickly graduated from biscuit-making to working for James Beard award-winning chef, Frank Stitt, at Highlands Bar & Grill in Birmingham, Alabama. Eventually becoming Stitt’s chef de cuisine, James learned to create refined Southern cuisine through classic French culinary technique and using only the freshest local ingredients. Finally, a move to New York City meant being closer to Brooke and collaborating with two of the biggest forces in the culinary world–Chef Daniel Boulud and Food Network. As a sous chef in Restaurant Daniel’s private dining room, he cooked for presidents and US Weekly A-listers (the celeb factor gets Brooke really excited…) On Food Network’s Chopped and Chopped Champions series, James walked away the first-ever two-time champ. After training with European masters in sous vide cooking technique in Venice, Italy in the spring of 2011, he began developing ICE’s premiere Cuisine Technology Program. The program features sous vide, low-temperature cooking and hydrocolloids. (Yes, Brooke married a chef nerd… but she wouldn’t have it any other way.)

Brooke is a mother, writer and cook. Tying the knot with James rocked her world and gave her the most delicious morsel of all- daughter, Parker Lee. With their daughter and debut cookbook, Just Married & Cooking (Scribner), out in the world, Brooke developed into a culinary, entertaining and wine expert with recurring appearances on and writing gigs for: NBC Today Show; CBS New York, The Couch; Fox, Fox & Friends, People.com, Redbook.com and WomensDay.com

But that’s no surprise because writing and cooking (and cheese) have always been central to Brooke’s life. Her debut novel with recipes, Belle in the Big Apple  (Scribner 08’), features a small town Southern girl who moves to New York City in search of a career—and a good meal. Brooke penned the online food column, Full Plate, (think Carrie Bradshaw-cum-June Cleaver) for the New York Daily News and hosted the ABC digital food series, Eat & Greet. She also served as the lifestyle/cooking correspondent for Conde Nast’s debut web network.

Together, James and Brooke are the voice of young couples and families looking for answers to the nightly cooking challenge. They work with everyone from corporate clients, to neighborhood friends to the new couples they meet every week during their Date Night Couples Cooking classes at the Institute of Culinary Education. They’d love to cook with you and make your life a little more delicious.