Chef Timothy Raymond of Palm Beach, FL: An Interview

I have worked in the catering business for some time, and I have met many people including several chefs. I have found them very interesting and I wanted to share their stories with you. Recently I got to sit down with one and chat about his culinary life. Chef Timothy Raymond is a private estate chef in Palm Beach, Florida.

So, Tim how did you get started in this business?

“I’ve always enjoyed cooking. And when I was 13 years old I got a job doing dishes at a restaurant, the Northport Restaurant and I was off from there.

Do you have any formal culinary training?

I was taught throughout my five years at Northport. And I went to Johnson and Wales Culinary School in 1975.

Where does your cooking inspiration come from?

Must be God—can’t think of anything else.

Where do you shop and why?

Publix, Whole Foods, and Carmine’s, for convenience and quality.

What is your favorite cuisine?

French

What other ethnic foods do you like to cook?

I have ventured into many multi-cultural fields. I love to combine them all.

What do you cook at home?

Roasted chicken, shrimp scamp & pasta…etc.

Who is your favorite TV chef?

Ina Garlen, but more for her cookbooks.

What is your favorite restaurant to eat at on your day-off?

Ralph’s Diner

What are your hobbies and interest outside of work?

I like playing in a rock and roll band, running for exercise, and reading.

What is the best piece of advice you could give for a homemaker?

Mise en place—preparation is key

1 Comment

  1. Good to see a taenlt at work. I can’t match that.

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