My Freakin Kitchen

In this new age of technology, it seems our kitchens are becoming unrecognizable. The modern kitchen is filled with enough hi-tech, space-saving gadgets and single-use appliances to make your head spin because they all claim to make cooking easier, faster, and more convenient. The days when parents and grandparents labored hours on end, handpicking the best ingredients, washing, cutting, stirring, and simmering the savory delights are pretty much a thing of the past. We presently live in a world where: “It’s got to be fast, and we want it now!” In this book, I’ll share some of my favorite recipes passed down to me through the queens and king of my past. I dedicate this book to Jimmy, Arlena, Mama Lib (Elizabeth), Grandma Clara, Great-Grandma Mollie, and Tiffany for blessing this little country boy from North Carolina and showing him what it feels like to be fed and filled with LOVE.

About the Author

James H. Barber, Jr. began his career in the hospitality industry with Club Corporation of America (CCA), where he was appointed Director of The Tower Club, a private members-only fine dining restaurant in Charlotte, North Carolina. At that time, CCA was the largest restaurant of its kind in the United States. During James’ tenure, his primary function was managing and organizing all high-profile corporate proceedings and daily operations. Following his Tower Club contract, he ran the food and beverage division of the Watts Hill Alumni Center of the University of North Carolina at Chapel Hill, where he was the Director of Operations. This experience sharpened his corporate management skills and ignited his passion for culinary arts. James is a graduate of Brevard University in Brevard, North Carolina, and resides in Southern California.