JIM HEYWOOD
Jim Heywood – “Big Jim’s Hogsbreath Chili”
On Sunday, February 12 the chili world lost a great cook and friend. Jim Heywood passed on to the everlasting chili cookoff in heaven. Jim, a Grand Master, primarily cooked in the North East, qualifying for the World’s Championship 12 times, he was a force to be reckoned with at any event. Jim was the longest-serving faculty member in the Culinary Institute of America’s history, below is an excerpt from the CIA Alumni Network:
After completing his military service, Jim attended the Culinary Institute of America at the
original New Haven campus, and quickly established himself as a hardworking and talented student with a no-nonsense demeanor and a can-do attitude. Upon graduation he became a fellowship student, the CIA’s old term for what we now can an MIT (Manager In Training). Jim so impressed then President Jacob Rosenthal, Vice President of Education Leroi (Duke) Folsom, and his faculty colleagues, that he was made a senior fellowship, and eventually promoted to faculty status. When the school made the move from New Haven to Hyde Park, Jim was one of the pioneering faculty members, along with Fritz Sonnenschmidt, Noble Masi, Richard Czack, Bruno Ellmer, and Walter Schreyer—- that formed the culinary foundation upon which the CIA reputation was built. Several years ago we honored the surviving members of that group with the designation—-Heritage Professors.
Jim was a tremendously talented and innovative garde manger, with particular expertise in cured and smoked foods. He was also a partner in developing The American Bounty Restaurant, whose 30th anniversary we are celebrating this year. Although he was born in Boston, Jim developed a love for barbeque and chili and competed all across the country, winning championships and a much deserved reputation for his now famous “Hogsbreath Chili”. Jim had a larger than life personality underscored by his nickname “Big Jim.” His practiced gruff persona transparently masked a heart of gold. He loved the CIA, and generations of CIA students, alumni, faculty and staff—-loved him back.
President Ryan spoke with Jim’s wife Liz tonight and she told him that Jim didn’t really like somber services or wakes, but that a celebration of his life at the CIA would be the most fitting thing that we could do. It would be what Jim would want. President Ryan completely agrees. Working with Liz, and Jim’s son’s Tim and Chris, we will develop a plan and communicate it to the CIA Family. God Bless our colleague Jim.
I am honored to have known Jim during my 18 years of cooking chili on the East Coast, some may say he was a little gruff, I never felt that. Jim was very honest, spoke what was on his mind, and let you know where you stood in his world. If Jim was at a CCO, you had better be on your “A” game or he would kick your butt. One of Jim’s prouder moments was the 1996 (I think) New York State championship which was held at the CIA, he ran the event. The cook’s party on Friday evening prior to the event would have won a Michelin Culinary Award, complete with ice carvings! Chef…I will miss you.
Dave Lorenz
