By Keith Gamboa
THE ERICKSON TRIBUNE

Samuel Soto
Executive Chef
Greenspring in Springfield, Virginia

Training: The Culinary Institute of America

Favorite type of cuisine: Italian and Puerto Rican

Where he worked before Erickson: ““I worked at Marriott before coming to Greenspring.”

Advantages of working with Erickson: “The biggest advantage is the workday, which allows me to have a more well-rounded lifestyle. The honest, constructive, and open communications with residents makes for a less stressful working environment and helps promote improvements and changes.”

What he enjoys doing in his free time: “I enjoy playing golf and racquetball, riding my bike, and flying kites.”

Qualities in a good chef: “Patience, organization, being a good listener and a peacemaker.”

Chef Samuel Soto’s Chicken in the Nest (Pollo al Nido)

(Serves 6)

Ingredients

2 pounds chicken pieces
1 onion, peeled and halved
1 cup water
1 sweet chile pepper, seeded
2 teaspoons salt
3 ounces (6 tablespoons) butter
4 tablespoons flour
2 cups milk
2 canned pimientos, chopped
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
2 tablespoons muscatel or dry wine
1/4 teaspoon prepared mustard
1/2 cup bread or cracker crumbs
1 ounce (2 tablespoons) butter

Directions