I was raised James Arthur Wallman in small rural town in Northwest Florida during the early 70's through the early 80's. Born to a Mexican mother and German-Hungarian father there was always lots of rich flavors in the house. Being on a small farm with pigs, horses, dogs, chickens, ducks, goats, wild game and large gardens really shaped my palette about how fresh food should be.
     There were fund raisers for the church and my Mother organized many catered events with her "exotic" cuisine. This is where I learned to produce large amounts of food and still made it taste good. From the first burrito to the five thousandth. This also fostered my desire to see what else the world offered. I found myself many nights out in the yard with a shortwave radio trying to understand the music and languages that I heard. When I had the first chance to step out and visit other countries, it was easy, I found myself walking through that door many times.
This set in motion the desire to travel to many countries, visit many families and study food. This continues to this day, although the locales aren't as exotic the dynamic is the same.
     Food is where we stop and nourish ourselves, it is a language that identifies our connection with our environment and each other. Food can bring great comfort, grand pleasure and simple reassurance.
This year 2009-2010 will be a time to distill what  I know into a solid holistic nutritional model for success. A model that is at once delicious, affordable and sustainable.
Good things are coming soon!
For a peek at a menu I'm serving at this year's Triboriginal Belly Dance camp click on this link:
blog.chefoso.com


peace,
Chef Oso