Get some training and become a beast in the kitchen Blog at

Get some training and become a beast in the kitchen

Nov. 1, 2012 6:04 pm 
Updated: Oct. 14, 2013 8:36 pm
My dream is to start a mac n cheese business and instead of giving you all my ideas and you start your own business, here is my latest mac n cheese, which sang! It was Mac 'n cheese with ham and brocoli along with homemade stewed tomatoes. Prep: Cut your peppers and onions in a small dice… MORE
Mac n cheese with ham and brocoli served with stewed tomatoes.
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Oct. 22, 2012 5:27 pm 
My daughter was home from school and she and my wife were talking before my wife went to work. "She would like your mac n cheese," my wife said. "You can use prosciutto and instead of brocolli, can you use peas." Wait a minute, my daughter doesn't like peas. "I was thinking of split pea… MORE
Pea and panchetta mac n cheese
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Oct. 18, 2012 8:54 am 
Updated: Oct. 20, 2012 7:28 am
I have to thank the state of New Jersey. I don’t know about your state, but the first time I was on unemployment after the end of my longtime career (professional newspaper writer and editor), I looked at my options.Just before I got let go, I was in eastern Ohio for my college reunion (in… MORE
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Oct. 4, 2012 4:48 pm 
Updated: Oct. 4, 2012 7:03 pm
Fall fell upon southern New Jersey, although the past couple of days have been in the upper 70s. Still, undetered, I bought some pork, small red potatoes, baby carrots, a head of cabbage and used what was in the house to make my first pork crock pot dish of the fall. My wife's co-worker gave… MORE
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Nov. 25, 2011 7:20 am 
Updated: Nov. 25, 2011 10:10 pm
Sweet Potato Hash2 large sweet potatoes, sliced, ½ inch thickHalf an onion, julienne cut, then cut in halfHalf a green pepper, julienne cut, then cut in halfTwo teaspoons of cut chives, fresh or freeze dried, preferredSalt and pepper to tasteTwo tablespoons vegetable oilDirections:Heat pan over… MORE
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Apr. 21, 2011 4:37 pm 
Updated: Oct. 24, 2012 3:51 am
Miy wife and I work similar hours, but often with the stresses of the day, she does not feel like eating at night. My wife had gastric bypass surgery more than 10 years ago, so while needing to eat to survive, she does not eat a lot. However, the quality of the food has improved. Me, I… MORE
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Feb. 7, 2011 4:43 pm 
Updated: Feb. 8, 2011 1:50 pm
Ingredients: 2 lbs beef brisket or similar cut of beef 3 lbs. small red potatoes quartered one medium onion small diced 8-10 carrots, peeled and rough cut 5 cerely stalks, rough even cuts small container of fresh rosemary small amount of fresh thyme three cups of water one condensed… MORE
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Jan. 8, 2011 3:23 pm 
Updated: Feb. 7, 2011 4:55 pm
Check your local community colleges and see if there are any non-credit or credit classes available. It might just be a one-night class, titled something like, "Cowboy dinners," like a class offered at our local community college. The fee was nominal, something like $60, but you… MORE
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Chef Scott

Home Town
Ocean City, New Jersey, USA
Living In
Galloway Township, New Jersey, USA

Member Since
Sep. 2009

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Frying, Stir Frying, Slow Cooking, Italian, Nouvelle, Dessert, Quick & Easy

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About Me
As a child, our family owned a variety store, pre Wawa, 7-11 or Piggly Wiggly. In high school, I worked at a take-out seafood restaurant. I majored in Communications in college, worked radio and newspaper, but when my career in the newspaper ended, I went back to cooking. I worked as a cook at the Atlantic City International Airport in Pomona, N.J. and most recently worked for the summer at Bills Bar and Burgers at Harrah's in Atlantic City.
My favorite things to cook
Seafood, hamburgers, mac n cheese, Asian rice, pies, cookies and sweet breads.
My favorite family cooking traditions
Hot dogs and eggs, a favorite breakfast item from my dad. Add cheese and/or onions as desired. From my mom, tuna fish, mushroom soup, peas and pasta. I learned to love fish at the age of 5 when my dad caught a perch from a river, cleaned and fried it up over and open flame. Fresh and flaky. Delicious, I will never forget it.
My cooking triumphs
Coconut custard pie, Key Lime pie, Hunter's Stew in cooking school, sweet bread (hand mix only!).
My cooking tragedies
When I was working the fyer at an Atlantic City casino, I had my back to the cooridor of the kitchen. I smelled burnt plastic. A voice in my head said, "Turn around." I had put some boxes of chicken fingers under the heat lamp, telling myself I would get them as soon as I got behind to the fyer. The boxes were burning up. We put them under water. One box was trashed; one saved. I under cooked fries once in my current job.
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