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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Chicken Woodland-David Chiasson
Tuesday, July 01, 2003
David Chiasson
Executive Chef
Brooksby,
Peabody, Massachusetts
“I’ve always had a love for French food,” confesses David Chiasson, Brooksby’s executive chef and admitted Francophile.
No wonder—David’s first job at the age of 14 was in a French restaurant in his hometown of Maynard, Massachusetts. David grew up there sharing his mother’s love of cooking and watching cooking shows on television.
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Chicken and Pasta Chardonnay-Wayne Knowles
Sunday, June 01, 2003
Wayne Knowles
Executive Chef Oak Crest,
Parkville, Maryland
Wayne Knowles seems to have inherited his family’s gift for cooking. “My mother and my grandmothers were fabulous cooks,” he says.
“I guess that’s part of the reason I started cooking at a young age. I liked playing around in the kitchen so my Mom taught me to cook and let me help her.
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Potato Chip Crab Cakes with Papaya, Mango, Roasted Corn, Black Bean Salsa-David Perlman
Thursday, May 01, 2003
David Perlman
Executive Chef Riderwood,
Silver Spring, Maryland
“I can’t sing and I can’t draw, but I’ve always enjoyed making ‘magic’ appear on a plate,” says Riderwood Executive Chef David Pearlman.
With a career in cuisine that spans more than 30 years, David is delighted to add Riderwood to his resume.
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Beef Goulash-Mark Badin
Tuesday, April 01, 2003
Mark Badin
Executive Chef Charlestown,
Catonsville, Maryland
You would think that someone who spent 18 years working for the Disney Company in Anaheim, California, would find it difficult (maybe even a little bizarre) to assume the responsibilities of executive chef at six restaurants serving more than 2,000 discerning palates.
Not so, says Mark Badin, who for the past three years has been wielding his whisk and tackling what he calls the age-old dilemma in serving large groups. “How do you appease 2,200 individuals—with crisp or soft vegetables?” he asks.
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