Jim Davis, a native of West Virginia, has had two successful professional careers, one traveling the world building hospitals in seven countries and another as a Mortgage Broker in the Gaithersburg Area.
Jim is a graduate of the part-time Professional Program of L’Academie de Cuisine in Gaithersburg and has been a teaching assistant at the Bethesda location of L’Academie for more than 8 years and has assisted both local and world-renowned chefs in more than 500 classes. He has been teaching more than forty cooking classes in all disciplines each year for the last 8 years for the Montgomery County Recreation Department and also is an instructor at Bryan’s Kitchen, a Cooking Studio in the Kentlands section of Gaithersburg, MD, owned by his son, Bryan Davis.
Jim also has a strong interest in wine and has studied wines with leading wine educators. He teaches a monthly wine and food pairing class for the Montgomery County Recreation Department and teaches private wine and food pairing parties and classes in the clients home or at Bryan’s Kitchen. Jim is a member of the Society of Wine Educators.
Jim was named “Chef of the Year,” 2005-2006, in July 2005 at the Annual Summit of the American Personal Chef Association in New Orleans, LA. Jim is also the Eastern Regional Director of the APCA.
Jim and Sandra have been married for 48 years, have four married children and six grandchildren.
How to Butterfly Shrimp
Chef Jim Davis for Harris Teeter shows us how to butterfly a shrimp.
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Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you now how to butterfly a shrimp.
Butterflying is a process of making the shrimp thin, so that it will cook more quickly, usually done for frying. First of all, we have to peel our shrimp. And again, we are going to leave the little tail section on the shrimp, like that, so now we have got our shrimp. We cut this. First of all, we are going to devein it, just a little bit here, see if there's a vein in there. There we go. So we will pull the vein out. And we let our shrimp down, and we take our knife, sharp cutting knife, our pairing knife, and we just cut along the inside of the shrimp, down to the tail show. We don't cut all the way through, we want to just leave it open. And then we open up our shrimp, just like this. And there you have a perfect butterfly shrimp.