Chef Barry Abramson
I grew up in Hollywood, Florida, a little city just north of Miami. While living there for 30 years, I began working in restaurants at the age of 14. My first job was in an Italian restaurant and I quickly found that I enjoyed making dough and pizzas. I have been nurturing that love of cooking ever since. I am passionate about all aspects of growing, cooking and presenting food. Over my career of 40 years, I have worked in a variety of venues; from family owned restaurants, high-end hotels and catering companies in Miami Beach, The Peabody Hotel in Memphis, Tennessee, to my own restaurants and bakery.
Living in South Florida exposed me to preparing all types of fresh seafood in many types of island cuisine styles with brightly colored vegetables and bold savory flavors. I love the bold color and spicy flavors of the carribean and latin cuisine. Over my long career, I have prepared many other styles of cuisine from all over the world.
I found that, through food, not only could I express my art through taste, but also in presentation. I studied the art of Garde Manager and in doing so, became well versed in finger foods, canapés, and hors d’oeuvres. I worked as a chef for one of the biggest gourmet Hors d’oeuvre and Canapés companies in the country.
I am an accomplished baker and previously owned my own bakery, Homemade Foods, for several years in Collierville, Tennessee. I specialize in 3-dimensional all-occasion cakes, cheesecakes, cookies, petite fours, and more.
In 2000, I opened The Eden Café, a lunch only café inside The Cottage House Antique Mall in Memphis, and served fine bistro cuisine, as well as provided catering and specialty cakes.
My focus has always been to use the freshest and highest quality ingredients. I grow my own herbs and vegetables for use in my cooking. I have always felt that it is important that everything that I prepare is from scratch, using the finest ingredients possible.
In addition, I have experience in the preparation of cuisine for people with allergies, health concerns or special dietary needs. I can provide services for those following vegetarian, gluten-free, salt free and sugar free diets.
I am certified in “Servsafe” and hold a 2010 certificate in food handling and sanitation safety.
Having been a Memphis resident of 16 years, my current mission is to provide the highest quality service to all Memphians and the surrounding communities.
The art of cooking is my passion. It is what I was born to do!
