I struggled many years trying to figure out my purpose in life. I studied psychology; something was missing. I studied nutrition; something was missing. I studied interior design, but still something was missing. Then one day I paused, took a look inside and asked myself, “What is it that I’m missing?” I reflected back to the memories of my childhood and realized food was always an interest of mine.
I remember always asking questions to my mother, aunt, and grandmother any time there was an opportunity in the kitchen. “What’cha makin’?” would always be my first question. Even, “Ooo, can I taste that?” and my favorite, “What’s that?” seemed to be among the most commonly asked. I remember always asking to help, starting off by dicing vegetables and adding spices and herbs here and there. Then I moved up to more challenging tasks such as chopping chicken (might I add, I was a child then and thought even the smallest job was the best job.) I always enjoyed lending a helping hand to our family dinners, barbecues, and holiday celebrations. I loved watching my family and friends enjoy the food I helped prepare because it always brought me into a humble state of mind.
One particular recipe I remember making for the first time during my teenage years was my aunt’s chicken gumbo, or “Pat’s Chicken Gumbo” as she would call it.
Ingredients:
• 2 yellow onions
• 2 green bell peppers
• 6 chicken breasts (rinse and cut off any fat)
• 24 oz cream of chicken
• 24 oz cream of mushroom
• 16 oz sour cream
• milk (as needed to create desired thickness)
• cayenne (as needed to create desired spiciness)
• black pepper as desired
• salt as desired
• Cajun seasoning or any mixed seasonings
• 3 tsp olive oil
• 3 tsp butter
• 1 small bag of white rice
Yield: 8 servings
Directions:
Chop onion and bell peppers into a fine small dice.
In a 12-inch skillet, add olive oil and butter.
Add diced onion and bell peppers to skillet.
Add chicken and all spices on top of chicken. Cook until chicken is done.
Take chicken out of pan, and chop into small bite-size pieces. Place chicken pieces back into pan. Add cream of chicken, cream of mushroom, sour cream, and milk. Bring to a boil and simmer for 1 hour and 30 minutes.
As chicken cooks, prepare the rice.
Serve chicken over rice.
Tip: A nice salad and toasted bread would go well with this dish.
Culinary arts has it all: creativity, imagination, structure, and education in all aspects. It’s a field that provides never-ending learning opportunities. I love what I do and cannot sleep some nights because food is on my mind. Eventually, I smile about it and then fall asleep. Not a day goes by that I’m not thinking about what to learn or do next. It’s a never-ending adventure for me. It’s my life, and it’s what I love.
Robert is a student of The Culinary Institute of Montana at Flathead Valley Community College. FVCC is currently accepting applications for the fall 2012 program. For more information, visit www.culinaryinstituteofmt.com or call Instructor Hillary Ginepra at 756-3862.