By Mary Thayer Haugen
Marvin Wilson
Chef de Cuisine
Oak Room Restaurant
Oak Crest, Parkville, Maryland
Training: Chef Wilson completed an apprenticeship with the Pikesville Hilton. Inspiration: “My mom was in the industry for years. When I was in high school I started working part-time in the catering department at the Pimlico Hotel. Eventually I began working as a food runner and that’s when I decided I wanted to learn more about cooking.”
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.”
On His Own: “I’m not the athletic type so I’m happy just to relax, watch a movie, or take a walk.”
Honey-Dijon Salmon
4 Servings
Ingredients:
4 Salmon Steaks
¼ cup honey
2 tablespoons Dijon mustard
1 ½ tablespoons melted butter or margarine
2 teaspoons Worcestershire sauce
1 tablespoon cornstarch
1/8 teaspoon white pepper
1 pound fresh asparagus
1/3 cup chopped walnuts
4 sheets of aluminum foil (12 x 18 inches)
Directions: