About Popovers :: Meet Our TeamChef James held the position of the Executive Pastry Chef at The Balsams Grand Resort in Dixville Notch, NH, for 21 years. During this time Steve received numerous awards and gold medals for his pastries and pastry displays. Chef James joined the Galley Hatch team in November of 2005 as a bakery consultant. In May 2006, Steve signed on as Managing Partner of Popovers on the Square in historic downtown Portsmouth. Chef James is also the past president of the Balsam’s Culinary Apprenticeship Program, Inc. He has lectured and performed demonstrations both regionally and nationally, and is also the owner of SJ Centerprises, a baking and pastry consulting company. Jennifer joined the Popovers team in May 2006. Prior to that she was the Pastry Chef at The Balsams Grand Resort Hotel in Dixville Notch, NH. Jennifer spent fourteen years at The Balsams learning her craft under the tutelage of Stephen James, Certified Master Baker. She has traveled throughout the United States working at many other prestigious resorts, including The Broadmoor Hotel, The Pinehurst Resort, and The Dusquense Club. Jennifer has been an Associate Instructor for the NH Community Technical College in Berlin, NH, and is an active member of the American Culinary Federation and The Retail Baker’s Association. She has won numerous medals in culinary competitions throughout New England, and was named “Chef of the Year” in both 1994 and 2005 by the Northern NH Chapter of the American Culinary Federation. Richard originally hails from Frederick, Maryland, where he credits his mentor, John Gladchuk of The Gladchuk Brother’s Restaurant for inspiring him to pursue his career as a Chef. Richard is a 2002 graduate of The Balsams Apprenticeship Program at The Balsams Grand Resort Hotel in Dixville Notch, NH. Since his graduation, Richard has expanded his career knowledge by working in both the hotel’s bakery and dining room. In 2004, The Balsams promoted him to sous chef, and in 2005 to Country Club Foodservice Manager. Richard has also traveled throughout the United States, working at such prestigious establishments as The American Club, Lafitte’s Landing, and The Williamsburg Inn. He has won numerous culinary competitions throughout New England. Steve received his Associates Degree in Culinary Arts from the NH Community Technical College in Berlin, NH, and is a 2005 graduate of The Balsams Apprecticeship Program at The Balsams Grand Resort in Dixville Notch, NH. As an apprentice chef, Steve traveled the United States, working in such prestigious resorts as The John’s Island Club, The Wigwam Resort, and The Otesaga Resort. During the summer of 2006, Steve worked at the Galley Hatch Restaurant in Hampton, NH, while preparing to open Popovers.
Jason joined the Popovers team in May 2006. During the summer he worked at Galley Hatch Catering in Hampton, NH. Prior to joining Popovers Jason worked at The Balsams Grand Resort Hotel in Dixville Notch, NH for two years under the direct tutelage of Stephen James, CMB and Jennifer Beach CWPC. While at the Balsams Jason had the opportunity to work at the Hershey Hotel in Chocolate Town, USA. Before working at The Balsams, Jason worked as Pastry chef at The Island Inn on Sanibel Island in Florida. He attended Johnson & Wales University in Providence, RI for baking and pastry and Cape Cod Regional Technical High school with his focus in the baking arts. Jason was serve safe certified in 2004.
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Each gift certificate sold will result in a donation to either The Music Hall or Seacoast Repertory Theatre by Popovers and Galley Hatch Hospitality Group! |
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