Education: LaCole (now known as Baltimore Culinary College) with internships that included the Pimlico Hotel, near Baltimore.

Most Memorable Cooking Experience: “I was doing a wedding party for more than 250 people and the power went out in the restaurant! The gas was still on—so we could still use the ovens and the stove, but we had no ventilation, no air conditioning, and no light other than candlelight. So, we cooked by candlelight. Now that, was an experience! After that, anything else that comes at me is trivial,” he laughs.

Recipe:

Chef Little’s Seafood Macaroni and Cheese

“I hesitate to give this recipe away because it’s sort of like a signature dish. No matter what the holiday or get together, everybody always wants me to bring this dish. They love it. Bon Appetit!” --Chef James

Servings: Approximately 16 (4 ounces each)

Ingredients:
2 pounds medium-sized pasta shells
8 ounces sharp cheese (small cubes)
8 ounces monterey jack cheese (small cubes)
8 ounces mozzarella cheese (small cubes)
8 ounces cheddar cheese (small cubes)
16 ounces Velveeta cheese
1 ½ quarts whole milk
3 tablespoons Season-All
4 tablespoons Old Bay
3 bay leaves
1 teaspoon garlic salt
1 teaspoon onion powder
16 ounces small shrimp
8 ounces bay scallops
16 ounces back fin crab meat

Directions: