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.
Cut Beef - Carve Roasted Beef Tenderloin
Jim Davis from Harris Teeter shows us how to carve beef tenderloin that has been roasted.
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Jim Davis: Hi! Chef Jim Davis here for Harris Teeter. I am going to show you now how to carve beef tenderloin that has been roasted. This is one of the nicest and finest cuts of beef that you can find. This is a chateaubriand; which is the center cut of the tenderloin. What we are going to do is, we are going to cut it in half and that gives us the two serving pieces. Look at that, nice and medium. You can further cut it down, and put it into two slices and put that on a plate like that.
If you would like, you can take the same beef and you use a fine bladed slicing knife like this and you slice it thin, just like this, and that's how you carve roast tenderloin, and is that ever good.