What others have said about JDC

“Just a short note to tell you what a pleasure it was to work with you on the menu for the 28th anniversary of the “Tonight Show” staff. Everyone was raving about the food and it truly was terrific.”
Alexis Carson
“Joe is knowledgeable, focused, hard working and insightful member of the food service industry. He is honest and forthright in his business and personal dealings.
George Munger:
Pirets-Perfect Pan
“He trained the staff, cut costs, stabilized the business, grew sales, improved the menu, and developed a concept within the concept. He can do all this and keep it all in perspective. He is very focused on the task at hand yet has a good time while achieving results. When others say it can’t be done Joe shows them how.”
Hal D. Sieling
Manager, BELLEFLEUR LLC
I wish to express my sincere gratitude to you for the advice, support, and “hand holding” you offered during the difficult time of transition in the restaurant. I do not consider it to be an exaggeration to say “I could not have done it with out you”.
Barbara Theberge
Owner, Chameleon Café
Joe has been successful in developing food and beverage concepts, research and implementation of programs. He has always met deadlines, budget considerations and conducted himself in a professional manner”.
Joe Wancha
General Manager, Mission Inn
“Mr. Cochran has shown much integrity, devotion and knowledge of his field. His understanding of high cuisine and service has definitely been an asset.
Ray Fong
Director of Food and Beverage, Regency Naples FL
“We are very pleased with his efforts and work ethics. We have no hesitation in recommending him as a very reliable man.”
Alfons E. Konrad
Vice President, Four Seasons Hotels
“Mr. Cochran has developed dozens of new recipes and menus. His food, both in taste and presentation has won rave reviews from our guest. In fact a large majority of our return guests have said the food and service has never been better”.
Deborah Szekely
Co Founder, Rancho La Puerto and Golden Door Spas
“Just a short thank you to let you know that all of us at Glen Eagles have appreciated your help and guidance for Chef Resler over the past few months. Not only did you find him for us but also you helped him become one of the top Chefs in Dallas.”
Tony Dawson
General Manager, Glen Eagles Country Club
“Joe has a natural inquisitiveness about food. He clearly enjoys his work and brings a creative flare to his art. Additionally he has a quality of being able to enthusiastically market and promote to the public and is a good ambassador of public relations”.
Don Harrington
Food and Beverage Director, Plaza National
“I would recommend Joe without hesitation to hoteliers and restauranteurs imbued in the traditions of Classical and Modern Cuisine’s”.
William D. McNeill
Executive Chef, Four Seasons Hotels
“His dedication to all phases of the Culinary Field could be nothing less then an asset to any operation.”
Ian A. Ale
CEC Virginia Culinary School Director
“He is a self starter with a friendly attitude, eager to help and to please. He shows strong judgement and thrives on added responsibilities.”
Alfred Lorenz
Chef de Cuisine, The White House
“He is most reliable in the performance of any responsibility. Hard working and dependable”.
Gerhard Pohlman
John F. Kennedy Center
“It is commendable today for someone to have such a work ethic”.
H.B. Cruickshank
General Manager, Cosmos Club Washington DC
“I do not know what responsibilities you are considering Mr.Cochran for but I can assure you if he is willing to take them on he can handle them.”
Salvatore Maiuzzo
Executive Chef, Sheraton Hotels
“Joe I could go on and on about how delicious all the food was but it was the attention to detail and the level of caring that is impressive.”
Elmer Coppoolse
General Manager, The Carlton Hotel Washington DC
“The students and I want to thank you for taking part in the team effort to inform and teach them how to be prepared for interviews. The comments that I heard about your presentation were exemplary”.
Vega Militariu
Hospitality Management Instructor, Culinary Institute of America
“Please except my sincere congratulations on being selected Chef of the Year by the Chefs de Cuisine ACF Los Angeles. We are proud to have you on our team.”
Jonathon M. Tish
President, Loews Hotels
“I would like to take this opportunity to thank you for the wonderful hospitality you extended to us. When you get back down to New Orleans call me for some “good old Southern Hospitality.”
Emeril Lagasse
"Compliments on the delicious meal with our George de Latour wines you presented at the dinner in my honor”.
Andre Tchelistcheff
World renown Wine maker
“Thank you so much for your generous involvement and support for our Scleroderma research Foundation benefit dinners. I really appreciated your friendly cheerful attitude throughout.”
Susan Feniger and Mary Sue Milican
Boarder Grill
“Thank you for your generous contribution to American Wine and Food Festival this year. Our sincere gratitude and appreciation for your invaluable support and participation.”
Tom Kaplan
Wolfgang Puck Charitable Foundation
“Many Thanks for your outstanding dinner for our “James Beard House” group. I will not soon forget that fabulous Lobster and Chanterelle ragout and hope you will repeat it for your Saint Patrick’s Day Dinner.”
Mildred Amico
James Beard House
“Your station set-up looked great and I heard rave reviews about your “Penne with Sausage”. On a personal note I enjoyed working with you and thank you for your efforts and professionalism on our California Restaurant Writers event.”
Raimund Hofmeister
CMC, Century Plaza Hotel
“The food was superb, the guests were excited with anticipation and then thrilled with the results and the “James Beard Foundation” benefited quite well. Besides that we all had good fun and in some ways that is the most important thing.”
Peter Kump
President, James Beard Foundation
“All participants were impressed with the quality, presentation and taste of your cuisine. I look forward to working with you on our “Grand Lite” Cuisine.”
Gary Johns
MGM Grand Airlines
“On behalf of the Epicurean Club of LA thank you for the outstanding evening of culinary delights. From the uniquely designed vegetable décor to the extrodanary dinner I applaud you.”
Wolfgang Schweinberger
“Thank you on behalf of Les Toques Blanche International and the Chef and The Child Foundation for your superb effort. I will cherish the evenings memories forever.”
Burt Cutino
CEC, AAC
“On behalf of Athletes and Entertainers for Kids we thank you”.
Howie Long
NFL Hall of Fame
“The Brunch was lovely and we all appreciated the special delivery. It was glorious being a VIP in your care.”
Gael Greene, from New York
“We have received an enthusiastic letter from one of our readers about the fine food you prepare. We wonder if you would share your recipe for Penne With Sausage”
Gourmet Magazine
“Everyone without exception at my party raved about the food. You out did yourself.”
Helen Reddy
“We are happy to inform you your recipe for Asparagus and Pistachios has been selected for publication.”
Bon Appetite Magazine
“You have been nominated for Chef of the Year in Los Angeles by the California Restaurant Association.”
Marge Finken
“Thank you for the wonderful dinner last night.”
Bill Tomicki
Entrée Magazine
“Riva is in a setting that has been called Hotel California come to life. Respondents call the food here 'Chef Cochran’s Culinary Magic'”
Zagot
“It’s easy to imagine Cochran in any career that would enable him to stamp an indelible signature- to leave an identifying impression.”
Billie Bledsoe
“Joe, whose middle names should be Natural Talent and Enthusiasm, has an innate instinct for exciting food combinations, incomparable presentations and an UN ending quest for culinary perfection”.
Patsy Swendsen
“One of the nation’s best, a true Spa Cuisine Master.”
Sandra Snyder
NRN
“Cochran has a history of nutritional creative cuisine. He helped develop the Four Seasons Alternative Cuisine Menu”.
George Tanineez
NRN