By Mary Thayer Haugen
Guy Cause
Chef de Cuisine
Jefferson RestaurantGreenspring,
Springfield, Virginia
Training: ATI (Air Travel Institute now knownas Stratford University) Culinary School in Virginia
Experience: Guy has a variety of workexperience, including positions with the Omni Shoreham, Grand Hyatt, andNational Press Club.
Favorite Type of Cooking: “I love Cajun andItalian cooking. These types of cooking use lots of herbs and spices.”
His Job: “I love the teamwork here. Everyoneworks well together. And I also like it that the people who live here havetraveled and appreciate the quality of the food we prepare.”
On His Own: “When I’m not working, I loveplaying with my kids. I also enjoy my church and playing basketball.”
Harvest Pumpkin Bread
Ingredients:
1 c sugar
¼ cmargarine
¼ c applesauce
2 eggs
1 c (8 ounces) solid-pack pumpkin
2c all-purpose flour
½ tsp salt
2 tsp baking powder
¼ tsp bakingsoda
1 tsp ground cinnamon
½ c raisins
1 tsp grated orange rind
¼ corange juice
½ c walnuts, chopped (optional)
Directions: