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Samuel Isaacs brings a wealth of life experience to his current position as owner and principal chef at Culinary Comfort.
At 71 years of age, newly minted chef and business-owner Samuel Isaacs brings an uncommon passion and enthusiasm for cooking to his work. After retiring from his previous career, Samuel Isaacs took a serious interest in cuisine and enrolled in the diploma program at the International Culinary School at the Art Institute of Fort Lauderdale. A natural in the kitchen, Samuel Isaacs greatly enjoyed working alongside young culinary students and learning from experienced and notable chefs at the Art Institute. Owing to his strong performance in the classroom and in the kitchen, Samuel Isaacs graduated magna cum laude from the Art Institute of Fort Lauderdale in March 2010. In addition, Samuel Isaacs received special honors for his work, conferred on him by the International Culinary School. Now operating his own hospitality and entertainment business, Culinary Comfort, Samuel Isaacs shares his culinary zeal with patrons in and around Boca Raton, Florida. Specializing in comfort food in a variety of culinary traditions, Samuel Isaacs devotes his time and energy to refining his menu and constantly seeks out new ingredients and unique ways to prepare cuisine. Through Culinary Comfort, Samuel Isaacs reconnects diners with their most memorable meals from the past. Samuel Isaacs counts Hubert Keller, Tyler Florence, Rick Bayless, Jacques Pepin, and Julia Child among his major influences.
Samuel Isaacs's Publications
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Samuel Isaacs is an Exceptionally Inventive Florida-based Chef, Samuel Isaacs' Blog on Bigsight
April, 2011
Boasting a spectrum of inventive culinary offerings, Samuel Isaacs ranks as an exceptionally inventive Florida-based chef.
Often hybridizing classic dishes and fusing various cultures, Chef Samuel Isaacs brings a modern touch to traditional cuisines.
Chef Samuel Isaacs’s exceptional culinary achievements remain available for catered events, too!
Chef Samuel Isaacs’s inventive catered faire sustains high popularity across a variety of professional groups around Florida today.
On April 7, 2011, the South Palm Beach County Bar Association will host an ultra-gourmet dining experience, catered by Chef Samuel Isaacs.
The South Palm Beach County Bar Association has specifically requested Chef Samuel Isaacs to cater its April 7, 2011 event!
Founded in 1960, the voluntary South Palm Beach County Bar Association supports and advocates for professional excellence.
The South Palm Beach County Bar Association’s April 7th culinary event will honor both past presidents as well as current board members.
After Chef Samuel Isaac’s impressive presentation at last year’s event, the South Palm Beach County Bar Association had to have him back!
For more information regarding the South Palm Beach County Bar Association please visit southpalmbeachbar.org.
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An Interview with Samuel Isaacs
, Samuel Isaacs' Blog on Bigsight
August, 2011
In April 2010, Samuel Isaacs graduated from the International Culinary School at the Art Institute of Fort Lauderdale. He was unique among his classmates for his age. At the time of his graduation, Samuel Isaacs was 71 years old.
Q: What made you decide to become a chef in your 70s?
A: I love to cook. When you have a passion for something, such as I do for cooking, I believe you should pursue it, no matter what your age. I cannot think of anything I would rather do with my golden years than what I am doing right now.
Q: How was it working alongside students who were much younger than you?
A: Many were young enough to be my grandchildren, and they were terrific. We shared a mutual passion, and that builds friendships and creates bonds. I always carried my weight, and never used my age as an excuse. I think when you combine that with my love of the culinary world, it is easy to see why I became just one of the students at the school.
Q: What are you doing with your degree?
A: I am the owner and chef at Culinary Comforts. I firmly believe that nothing is as evocative as food. When foods bring back good memories, we call them comfort foods. My clients’ positive memories of food drive the menu items I offer at Culinary Comforts.
Q: What is your favorite aspect of cooking?
A: It is difficult to choose a favorite, because I love every minute of it. I enjoy sitting on my deck in the morning with a cup of coffee and planning the day’s food wonders. I love creating grocery lists and seeking out quality ingredients that will make my foods shine. I love the textures, smells, colors, and sounds associated with cooking. I cannot pick a favorite because all of it is my favorite. I am blessed that I have the opportunity to do this.
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