Honey-Dijon Salmon-Marvin Wilson
Tuesday, February 01, 2005
Marvin Wilson
Chef de Cuisine
Oak Room Restaurant
Oak Crest, Parkville, Maryland
His favorite type of cooking: “I love to make soups, stews, and sauces. People think you throw some meat, vegetables, and water in a pot, and you’ve got soup, but that’s not so. It’s all about the chemistry. You have to get just the right balance of ingredients in order to get delicious soups and sauces.” His Job: “I really value the quality of life Erickson has given me. When you work in the restaurant business, you always work holidays and nights. When I was at the country club, I had 12- to 14-hour days. Now that I’m here, I have time with my family. I can be a chaperone on my granddaughter’s field trips. It’s important to me to have that balance in my life right now.”
Read More |
|