Victor Cirrincione Executive Chef Riderwood in Silver Spring, Maryland

Training: Adirondack Community College

Favorite type of cuisine: American Regional

Where he worked before Erickson: “Some highlights of my previous jobs include the Sagamore Resort in New York, the Equinox Hotel in Vermont, the Boar’s Head Inn and the Kingsmill Resort in Virginia. And the best for last—the Inn at Little Washington—a 5-Star, 5-Diamond Inn in Virginia.”

Advantages of working with Erickson: “The way this company cares about its employees is like no other company I have ever worked for! The interaction I have every day with the residents makes them a joy to be with and around.”

What he enjoys doing in his free time: “I truly enjoy going on long drives in the country, going to little towns and trying the local food, and seeing the sites. When I can, I love to fish on the bay.”

Qualities of a good chef: “Honesty is the quality of a great chef—a chef who can stand by his product, good or bad, admit to his faults, be humble with his successes, and recognize those who helped make him successful.”

Shrimp Salad

Ingredients

5 pounds cooked shrimp, large diced
1 1/2 cups mayonaisse
4 stalks celery finely chopped
1/2 onion finely chopped
1 teaspoon dry dill
1 teaspoon tarragon
1 teaspoon hot sauce
1 tablespoon Worcestershire sauce
2 oz. lemon juice
1 teaspoon Old Bay.

Directions:

Mix all ingredients in mixing bowl. You may add extra mayonaisse to desired moistness.

The shrimp salad would go great on a croissant with sliced ripe summer tomatoes, shredded local romaine, a small salad of baby greens with a grilled red onion vinaigrette. For dessert sliced white Georgia peaches topped with a sweet fresh cinnamon basil whipped cream.