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Jamison

Southfield, United States

chef at Lachambre Lounge

Summary

Growing up in a single family household is where I began experimenting in the kitchen. From age 13 years old I was working in a bakery scrubbing pots and pans. As years went by I worked in various settings finally scoring my first fine dining job at age 21 at Machus Red Fox- where Hoffa was last seen. Few years later I attended culinary school and became certified through the Michigan Culinary Federation.

Location

Southfield, United States