[{"command":"openDialog","selector":"#drupal-modal","settings":null,"data":"\n\u003Cdiv class=\u0022person instructor\u0022\u003E\n  \u003Ch3\u003E  Jim Dodge\n\u003C\/h3\u003E\n    \u003Cp\u003EFor seven generations, Jim\u0027s family has managed a number of hotels and resorts in rural New Hampshire, where Jim received early training in hospitality and grew up cooking with local ingredients from nearby farms and food produced on his family\u0027s land. Once in the kitchen, Jim knew he wanted to specialize in pastry. He trained with Swiss pastry chef Fritz Albicker, melding Swiss influence with his New England heritage to create a unique method of preparation and styling that set him apart as a chef.\u003C\/p\u003E\n\n\u003Cp\u003EIn his 10 years at the Stanford Court hotel in San Francisco, Jim became a nationally recognized pastry chef and embarked on a rich, wide-ranging culinary career. His experience and contributions are a testament to his passion for the craft of cooking and educating others.\u003C\/p\u003E\n\n\u003Cp\u003EJim is currently the director of specialty culinary programs for Bon App\u00e9tit Management Company, the jury chair for the first-ever Julia Child Award, and serves on the advisory council of the Julia Child Foundation.\u003C\/p\u003E\n\n\n\u003C\/div\u003E\n","dialogOptions":{"width":"90%","dialogClass":"instructor-modal kaf-modal","modal":true,"title":"Jim Dodge","classes":{"ui-dialog":"instructor-modal kaf-modal"}}}]