4541 Corrales Rd.
505-898-7489
www.chefwhite.com


There is a chapel of Our Lady of the Conception in this place. Don Juan Gonzales built it years ago with permission from the Ordinary, and later from the Lord Bishop Tamaron ratified it for the son of the aforesaid, named Alejandro Gonzales Baz, who left this license to his son Gaspar Gonzales, when he died.

So begins the history of the present Casa Vieja as related by Fray Francisco Atanasio Dominguez in his The Missions of New Mexico 1776.

It is probable, “Cora” Headington writes in her Los Corrales, “according to records in the church of San Felipe De Neri in the old Albuquerque, that houses were built in the valley in 1706. On January 12, 1710, the Alameda grant, containing the site of Corrales, was made to Francisco Montey Vigil. After a year or more, he sold the grant to Captain Juan Gonzales.

Doctor John Longhurst continues: Salvatore Martinez supposedly married the sister of Captain Juan Gonzales and received this portion of the grant for 250 cows. He built the house in 1712 or possibly 1706… just after the American occupation. The house was the scene of the itinerant court until the Perea house was built. It was also the headquarters of the cavalry that came from Albuquerque and Santa Fe to provide protection against the indians… the higher or west end (of the present dining room) was used as a chapel in the early days.”






Jim White's destiny has been forged since he was twelve years old. One day he decided to make pancakes for his big sister Cindy, but he wanted to make them a little better than the standard. The most logical choice was to substitute a liquid tastier than milk.

He checked the refrigerator and noticed a fresh pitcher of Kool-aid. After tasting his creation, young Cindy declared, "they're better than mommies!"

When Jim turned sixteen he decided to get a job as a chef at an Oceanside restaurant in New Jersey. He strutted into the finest establishment in the area, and informed them that he was available to start the next afternoon, after 3:00 PM. Jim learned a valuable lesson in life that fine day. They told him that he wouldn't be cooking food at all, but they would let him scrape it
Off dirty plates for $3.25 an hour. He solemnly accepted, and so began his culinary career.

Later, Jim was accepted to the finest cooking school in the nation, the culinary Institute of America. He graduated in the top of his class, which gave him the luxury of never having to look for a job again. The jobs would now come looking for him. He was confident that he could now wash dishes in the foremost restaurants worldwide!

Through a series of successes in the private sector and the corporate world, including the honor of being the youngest Executive Chef in the Marriott chain, Chef White decided to fulfill his dream and buy his own restaurant. It was the number one family dining place in Albuquerque.

In 1993 a friend noticed Chef White's humorous ways, and knew of an opening at the local television station. The opening was for a one minute cooking demo used during the noon news. So began his television career. He called his show the kitchen Minute, and it was broadcast once a week at noon on Wednesdays. It was a go anywhere cooking shows that "wasn't stuck in the kitchen."

Chef White's exuberant personality and vast knowledge of the Culinary Arts created a high demand for the show, and it subsequently began nine times a week, along with a live call in segment that was also added by request from the viewers.

In 1999, Chef Jim burst onto the national scene in a way that no one expected. He was invited by a show called, "Petsburgh usa" on the animal planet channel to film four episodes on making food for your pets. They liked him so much; they invited him back two months later to film four more segments. He was finally able to prove that his talents were species shattering.

After that he was invited to do an appearance on "Way to grow" on hgtv. Television finally deemed him ready to appear on a national cooking program. He did three episodes with Gordon Elliot on his "doorknock dinners".

In 2000, chef Jim joined the kob channel 4 team and can be seen on the 12-noon news Monday thru Friday. This has made him somewhat of a local celebrity. That didn't affect his ego however, as he still cooks at his restaurant every day, and issues free hugs to all of his loyal fans. It now costs $1 for a kiss on the cheek though.

Chefwhite.com, Chef Jim's website, started with 35 people visiting per month (mostly Jim.) It currently hosts over 3,000 visitors per month. The site is a virtual library of recipes and scripts from the TV and radio show.

He sold his restaurant in Albuquerque and took over as owner of a 300-year-old adobe restaurant in Corrales. He spent his first two years developing fabulous food across the greatest lands on god's green earth - America. You will find these selections on the Americana grill menu. After two years it came to our attention that we have a 300-year-old building, a New Mexican name, and are in Corrales an old farming community, so we decided to add traditional New Mexican food to our menu. I had my mother in law Luz and her sister Celina, born and raised in Los Lunas from the Gutierrez family, generations of great chili makers, come and teach me Mr. Gringo how to make the delicious traditional new Mexico chili your enjoying today.

He then entered print media with a weekly column in the Albuquerque Journal. It was a witty, educational piece that people couldn't get enough of.

As if his exposure wasn't enough, he started a weekly one-hour radio-cooking program called "cooking in balance" on 1310 kbtk based on how a positive attitude and cooking go hand-in-hand. It has developed a giant following throughout the entire state of New Mexico.

He then took a position with fox6 in San Diego doing a three-minute format that airs during their morning broadcasts Monday through Friday.
Chef white is working on a book that not only offers recipe but a healthy living lifestyle.