It all started with an egg in a pan of bacon grease on a Saturday morning after a farmers market visit... After that, Jimmy Le was always surrounded by food whether it was from his mother, father, or his grandfather. After a 6 year active duty tour with the United States Army, Jimmy entered a local culinary school though against his mother's wishes stating 'being a cook is a poor man's job.' This stuck with Chef Le despite a delayed start to culinary school due to Hurricane Katrina. Upon returning to his home town of New Orleans, Louisiana, Chef Le embarked on a rigorous apprenticeship working with some of the Who's who in the New Orleans Culinary scene such as Brennans, The RItz-Carlton Hotel, The Roosevelt Hotel, Bayona, and Bistreaux at the Maison Dupuy Hotel to name a few. Upon graduating, Chef Le moved north to Baton Rouge, Louisiana to continue his education by working as a sushi chef, high school culinary mentor which eventually landed him a full time position, and moonlighting as a BBQ sandwich cook at one of the hottest and new restaurants in the city. Though still not challenged enough, Chef Le in 2015 packed his knives and moved to Portland, Oregon to start his food business called 'The Other Chef'. The Other Chef a food focuses group and offers catering, cooking classes, restaurant consulting, and is a hot food vendor with farmers markets like the Hillsboro Farmers Market on Sunday and Saturday. Chef Le also teaches cooking and culinary technique classes at Collective Kitchen located in Hillsboro. His goal is to open a food truck operation or a micro restaurant concept.