Vermont Maple Roasted Pork Loin-Victor Cirrincione
Monday, December 01, 2003
Victor Cirrincione
Chef de Cuisine Riderwood,
Silver Spring, Maryland
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.
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Spiced Applesauce Cake -Cathie Reichman
Saturday, November 01, 2003
Cathie Reichman
Executive Chef Cedar Crest,
Pompton Plains, New Jersey
In an ideal world where cholesterol and high blood pressure didn’t exist, Executive Chef Cathie Reichman would use butter in everything.
“Butter makes everything taste better. It’s my favorite ingredient, but one that I probably use the least,” she says.
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Fruit-filled Puff Pastry Rolls-Jesse Phillips
Wednesday, October 01, 2003
Jesse Phillips
Executive Chef Greenspring,
Springfield, Virginia
When Jesse Phillip’s brother offered him a job at Erickson, it never crossed his mind that his younger sibling could soon become executive chef of the entire Greenspring community. But just two and a half years later, Jesse managed to work his way up to the top rank of the kitchen with lightning speed.
Despite being younger than some of his coworkers, Jesse has found the position of executive chef to be a perfect fit.
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Lobster and Asparagus Coquilles -Mark Diller
Monday, September 01, 2003
Mark Diller
Chef de Cuisine Ann’s Choice,
Warminster, Pennsylvania
If he had to boil it down, Chef Mark Diller’s basic food philosophy is to “use the very best ingredients to achieve the best end product possible.” That’s exactly what he plans to do each day in the kitchens at Ann’s Choice.
Diller has been in the business 25 years, getting his start working with his mother who ran all the kitchens in the school district.
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Terry Shuster’s Braised Beef -Terry Shuster
Friday, August 01, 2003
Terry Shuster
Chef de Cuisine
Fox Run,
Novi, Michigan
“Too often chefs pay more attention to the adjectives that describe their cooking, instead of the good ingredients that go into it,” observes Terry Shuster, the chef de cuisine for Fox Run, a campus-style community built by Erickson that is celebrating its grand opening this month.
While Terry appreciates a delicious description of an entrée, he doesn’t let language, or anything else, take precedence over the ingredients. “There’s nothing more important than what goes in the dish you’re creating,” he says.
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