Maryland Crab Soup -Henry Doyle
Saturday, May 01, 2004
Henry Doyle
Chef de Cuisine
The Windows Restaurant
Oak Crest, Parkville, Maryland
Unlike many of the chefs we feature in this section, Chef de Cuisine Henry Doyle did not start cooking as a child. In fact, you might say he stumbled into a career in fine dining.
He was just out of high school and living in a rented house with eight other people in Ocean City, Maryland. Everyone he lived with worked in the restaurant business, so he decided to give it a try. As it turned out, he loved cooking.
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Leg of Lamb with Yogurt-Mohammed Bayan
Thursday, April 01, 2004
Mohammed Bayan
Chef de Cuisine
The Oak Room Restaurant
Cedar Crest, Pompton Plains, New Jersey
Mohammed Bayan “inherited” his place in the kitchen at a young age, and is now the Chef de Cuisine at Cedar Crest’s newest restaurant, The Oak Room.
“My mother got me started with cooking. There were six boys and six girls in my family. When my older sisters married and left the house, my mother moved me into their place to help in the kitchen. I really enjoyed it though,” Mohammed says.
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Buttermilk Chicken-Scott Brown
Monday, March 01, 2004
Scott Brown
Chef Atrium Restaurant
Charlestown, Baltimore, Maryland
Scott Brown started working at Charlestown when he was 14 years old. He started in one of the restaurants and worked his way up the hierarchy. Then he went behind the scenes to work in the kitchen. Twelve years later, he’s a chef at the Atrium.
"Charlestown kept giving me opportunities to move up and grow, and I kept taking them. After I spent some time in the kitchen, I really started to develop an interest in cooking.
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Kate Ray
Sunday, February 01, 2004
Kate Ray
Chef de Cuisine Harvest Grill/Cider House Bistro
Brooksby Village, Peabody, Massachussetts
“I was a ‘career-changer,’” explains Kate Ray. “I started out working in a car wash. I worked my way up to the corporate level and then I got bored. I’d sit at my desk all day thinking about what I was going to cook that night.”
“Finally, I made the decision to quit my job and move to New Hampshire to go to the Atlantic Culinary Academy. Although my passion is baking, I made a conscious decision to study savory [food] and pastry [sweets]. I wanted to be skilled in both types of cooking,” she says.
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Salmon and Mussel Skewer-Jorge Salmeron
Thursday, January 01, 2004
Jorge Salmeron
Chef de Cuisine
Greenspring
Springfield, Virginia
Jorge Salmeron’s fascination with restaurants began early in life, growing up in El Salvador and California. “It was a tradition for my family to go out to dinner every Saturday night.
“As we were growing up we would talk about school, and then later about what we wanted to do in the future. My parents would talk about their jobs and how that was going,” Jorge explains.
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