By Mary Thayer Haugen

It was a teenage boy’s desire for a car that inadvertently inspired a career. When he was in high school, Victor Cirrincione needed money to buy a car. So he got a job as a prep cook and the rest, as they say, is history.

“I enjoyed cooking and I thought I was good at it, so when I got out of high school I decided to attend the Adirondack Community College Cooking School. From there I went to the Sagamore Resort in the Adirondacks,” Victor says.

Before joining Riderwood, he worked at several places in the Washington area, such as the Washington Golf and Country Club, The Inn at Little Washington, and the Omni.

“I love the creative part of cooking, taking a bunch of ingredients and coming up with something people enjoy. It’s a thrill when people say, ‘this is so good,’” he says.

“Every day, I go out into the Fireside restaurant to talk to people and get their input. I know I’m never going to cook a dish that’s going to please everyone. People’s tastes are very different, but what I can do is offer each person tips to customize their food at the table.

“For instance, we steam all of our greens, but a drizzle of olive oil or a dash of balsamic vinegar and a bit of sugar can go a long way toward varying the taste. The people at Riderwood really seem to appreciate that I listen to them and offer alternatives,” Victor says.

Picking Favorites

“I have favorite foods for each season. For instance, I love to fix German food in the fall. The weather is getting colder and my thoughts turn to hot, hearty meals like sausage and cabbage, and pumpkin and apple pies for dessert.