James W. Davis, Jr.’s grandfather first inspired him to explore food. Posey Dangerfield Hester had all sorts of Chinese noodles, liver pâtés, and clam dips in his kitchen. He had soup stocks, little jars of sauces, and Japanese foods in his refrigerator. As a five-year-old, James started plundering the cupboards. Rumor has is that he would do anything for a Japanese curry and green onion omelet prepared by Grandpa, especially if James got to watch the preparation.
By elementary school, James was doctoring up canned soup with garlic and peppers. He also learned the hard way not to try to hard boil eggs in the microwave; an egg in its shell explodes! In second grade, James sometimes helped out in the kitchen of the restaurant his step-father managed. He washed dishes, but he also cracked flat after flat of eggs to prepare enough scrambled eggs to fill three 5-gallon buckets. Eventually he was allowed to work with a knife, preparing romaine for salads. After he was done, he often slipped into the refrigerator and to help himself to the Neapolitan cream pies.
James comes from a family of good cooks. Nana Davis had big slices of fresh tomatoes and Vidalia onions in the summer. Uncle Julian always cooked up doves in a stew with grits. And James’ father, a good Southern cook, had a way with squirrels in a pressure cooker. Mama Molly moved into healthier foods as James hit high school and taught him about whole grains and lots of vegetables. He claims his childhood left him addicted to sweet Kool Aid and Southern sweet tea so ropey that it stands and its own.
In 1992, James graduated with an associate’s degree in Culinary Arts from Johnson and Wales University in Charleston, South Carolina. Everywhere he went, he learned what there was to know about the food being prepared: pizza, gumbo, crab. He learned about seafood from Certified Executive Chef Tim Creehan in Destin, Florida. After moving to Colorado Springs, he got a call from Dan Bailey, the Blue Star’s first head chef, and because he could list the five mother sauces: béchamel, veloute, hollandaise, espagnole, and tomato sauce, James was offered a job at the Blue Star. After eight months as the sous chef, he became the head chef. That was in 1997.
For the past eleven years, James has treated diners with his imaginative preparations. He has taken a few breaks from the restaurant, but his inspiration, creativity, and insistence on excellence set the standard for Blue Star and now Nosh fare.
This 25 year old from Pittsburgh, PA has a lot to offer The Blue Star!
How did you get into cooking?
Well I had an appreciation for food at an early age, by the age of three I was already ordering eggs Benedict for breakfast. This appreciation was probably bestowed upon me by my grandfather who would take me on a trip to the farm for the perfect sweet corn or to the orchard for the right apples for his applesauce. He showed me that food when it is right is a beautiful thing. I had the love for food but I didn't see how amazing cooking can be till I met my friend Walter's mom in high school. Every time I entered his house, whether day or night there were always intoxicating aromas floating from the kitchen. She would sit us down, make us eat and I always loved it, and the funny thing was she always seemed to love it too. She showed me that cooking is an act of passion and love. So I tried cooking for my family, first at special occasions and then, well from there I was hooked.
How did you become a chef?
I experimented with cooking off and on while I went to Penn State, and then while I was landscaping for the few years after high school. It was about the only constant throughout, then I saw one of those "get off the couch and live your life" commercials for Pennsylvania Culinary Institute. I checked out the school, got a job in a kitchen, and signed up to be a chef. With the tools that PCI had given me I wound up being recruited by the Broadmoor. I made my way around the Broadmoor till I wound up at the Penrose Room, then under chef Paul Anders. Paul taught me a lot about what it means to be a chef, especially one in the 21st century.
Why the Blue Star?
The Blue Star offers me an unprecedented amount of culinary freedom and expression. With it's menu changing monthly I never get bored. Also the staff here is like one big family, dysfunctional at times, but family none the less. It's a great environment and a great place to work.
Something most people don't know about you?
It takes most people years to notice I have two different colored eyes?! Also I bleed black and gold (Go Steelers, only 7 months till the next season).
Why do I like being a chef?
I guess you could say one of the reasons is it is a way to satisfy my people pleasing personality. There is an indescribable feeling when food transports someone. To hear, "this reminds me of my childhood or a honeymoon in Mexico" is the ultimate compliment to me. Food has that power like nothing else, and to be able to harness that feels great.
My favorite childhood food?
From a young age my palate was different from my kool-aid drinking, potato chip eating friends. For my birthday, my mom would cook what I wanted for dinner and allow a friend to spend the night. Artichokes were top on my list. Needless to say, as I dove right in, my poor friends would just sit and stare with tears in their eyes at this thing that looked nothing like a cheeseburger.
Most prized possession?
As silly as it sounds, my family and close friends are my most prized possessions. The reason behind this is they are the ones who allowed me to unleash countless culinary experiments on them. Some turned out great, and others...well that's why I value them so much!
Favorite free time activity?
When I am not at work, spending time with my wonderful family is top priority. I have a library of cookbooks I am always adding to, and I can't live without my music collection.
Biggest influences and why?
My mother. She is always cooking, and I am constantly learning from her. She’s from Thailand and makes the most amazing food.
Rolf Weber. The first hardcore chef I worked under. He was from Germany and he didn’t take it easy on me one bit. He gave me my first taste of fine dining and taught me the importance of being able to hustle and adjust to any situation.
Jacques Pepin. He’s more like my hero. He’s one chef I would love to meet before I die.
How did I get into cooking?
Once again, my mother was always in the kitchen, and I was right underneath her elbow watching and learning as a kid. At the age of 12, I enrolled myself in cake decorating classes with the money I earned babysitting. I played with cake decorating all through high school. In college, I worked in various restaurants and bakeries. Eventually, I decided to refine my skills and focus on pastries, so I enrolled at Johnson & Wales University in Charleston, SC, where I earned my degree in Baking and Pastry Arts.
Biggest career highlight?
Being invited to perform a dinner at The James Beard House in New York City. I was chosen as the pastry chef to work with three other talented Executive Chefs as representatives of the annual The Historic Hotels of America dinner in March of 2004. I can not begin to describe what an honor it was to play in a house that has hosted some of the greatest chefs in the world. It was one of the best experiences of my life!
Favorite thing about my job?
I get to play with food all day! I’ve been fortunate enough to have worked in some amazing kitchens where I’ve had the opportunity to play with a wide array of ingredients. Everyday I learn something new from all the guys that I work with. This industry is constantly evolving, so the learning never stops. I also love to make people happy, and food tends to help with that.
What are your favorite foods?
I love, love, love hotdogs! I know that’s gross to some people, but I’m obsessed. I also like anything my mom cooks, and she cooks some interesting things sometimes. I pretty much will eat anything once.
Chocolate, chocolate, chocolate and more chocolate. I’m fonder of the dark varieties. The milks and whites don’t really satiate me.
I have to eat chocolate everyday, no joke!
And finally, coffee! I know it’s not technically a food: it’s more like my life source.
Alicia is the reining 2008 winner of the Chef’s Gala dessert category for her Chocolate Truffle Hazelnut Torte w/ Mini Cannoil & Espresso Crème Anglaise
She also won People’s Choice at Glass Slipper Ball for Lemon Raspberry Charlotte Russe w/ Lemon Curd Sauce
Want to spend more time with these creative geniuses? Gather a group together and partake in one of these unique chef experiences:
Chefs Table
Groups of 6-8 people, evenings Sunday – Wednesday @ 6:30PMUp close and personal! Held in the working Blue Star kitchen. A custom 5 course meal designed around your groups likes and dislikes. A great way to celebrate birthdays and anniversaries. Please call events department for availability and pricing.
Cooking Class
Groups of 10 or less, Saturday & Sunday morningsThese private classes are hand on and held in the Blue Star working kitchen. Group will prepare a dish of the groups liking. High energy, extremely educational and off the charts fun. Great activity for staff teambuilding, unique group activity. Wine seminar/pairing can be added for additional fee. Please call events department for availability and pricing.
Tasting Menu
Each month Chef will create a tasting menu of the month’s delights. A great opportunity to sample all of the favorites on the current dining room menu. This multi course delight will make your taste buds dance!
Wine Dinners
The Blue Star features monthly multi-course wine dinners. Each course is paired with a unique featured wine. Themes change each month. Visit our events page for more information. The Blue Star will also hold quarterly Beer dinners in conjunction with Bristol Brewing Company.
Recipes
Pick up The Blue Star Cookbook and try many of the favorite Blue Star items at home. Recipes include almond crusted rosemary crusted salmon, laughing lab beef chili, corleone. Purchase from The Blue Star for $28 plus tax or online at Amazon.com
Blue Star Cuisine
Need a menu item “tweaked” to meet your dietary or allergy demands? Just speak to your server.
Community Involvement
Where you can see us….