Food Done Right is a cooking show dedicated to teaching you that seemingly elaborate food doesn’t have to be difficult. Our goal is to show you that with a little bit of knowledge and confidence cooking can be really enjoyable and not at all scary. We’ll teach why you should do something instead of just telling you to do it. We want you to learn how to cook, not just follow a recipe.
Our chefs Barry and Jillian Coalson actually met in Culinary school and have shared a deep passion for cooking since then. Since they both work in the restaurant industry they bring first hand experience to the show. Below you will find some information on our chefs history and experience. Thanks for watching!
Chef Barry Coalson
Barry’s philosophy on food is the basis for this website. He believes in making wonderful and tasty meals that are relatively simple to prepare. He has a strong knowledge and understanding of French and Mediterranean cuisines.
As a child, Barry Coalson, always had a desire for cooking. He loved making cakes for all occasions and enjoyed just being in the kitchen. He never realized that he could make a career out of something so fun.
It was after high school when Barry moved to Santa Barbara and decided to make cooking his career by attending a two-year culinary program at the local city college. Along with school Barry found a job working Garde Mange at a near-by hotel. Barry’s culinary desires grew and grew. When Barry was nearing the end of the two-year program his chef at the hotel urged him to go to another school. The school had an amazing reputation and would help Barry further his career in cooking.
The school was the Culinary Institute of America in Hyde Park, NY. Here he learned many more things about cooking and refined his skills even more. Barry did his extern at Park Avenue Cafe a fine dinning restaurant in New York City.
After Graduating from the CIA Barry moved back home to San Diego where he began work at an upscale restaurant as a line cook. Now, almost 5 years later Barry is executive chef at a French restaurant. Everyday he creates wonderful dishes following the simple methods of French cooking.
Jillian Coalson
Jillian’s philosophy on food is simple. Using fresh organic ingredients whenever possible and creating a meal that is naturally nourishing to your body. Simplicity is the key – cooking a great meal really is easy!!! She keeps up on food and health issues and is always looking for a way to create a healthier meal. On our show you will see how Jillian brings different ingredients to the table to take a average dish and change a few things to make a more nourishing dish.
Jillian first started having a passion for food as a child. By sixteen she was working as a line cook in an upscale restaurant. The owner/chef had a passion not only for food but for eating for health and longevity. His passion spilled over and filled Jillian’s head. After graduation from the Culinary Institute of America she continued her research on nourishing food and working as a sous chef at an organic upscale restaurant in Pennsylvania.
