Newspaper article THE JOURNAL RECORD

In the Kitchen with the Executive Chef

Newspaper article THE JOURNAL RECORD

In the Kitchen with the Executive Chef

Article excerpt

Name: Gregory Cornell Story

Company: Southwestern Stationers

Title: Interior Designer

Cooking Style: Southern Cooking

Who taught you to cook? Paternal grandmother.

What is the most enjoyable aspect of cooking? "I like the social aspect of cooking. I like my presentation of the food to be a surprise to my guests... almost like a gift!"

What is your favorite kitchen gadget? "My grandmother's iron skillet."

Specialties: Fried chicken, cornbread, meatloaf, mashed potatoes, blueberry pie, apple dumplings, beef tenderloin, Pizzoli.

Culinary pet peeve: "Substituting standard ingredients for the real thing... you can't cook fat-free fried chicken!"

Do you favor a particular ingredient? "I love fresh garlic and fresh basil. I insist on making my own salad dressings. Every night it's a different dressing...sometimes I remember the exact ingredients and sometimes I don't! I like to experiment."

Favorite Cookbook/ TV Cooking Show: "I have 80 cookbooks and I love them all. However, my favorite cookbook at this time is Sweet Potato Queens."

Favorite music to listen to while cooking: "I like seasonal music, however, during the interim I enjoy everything from Dean Martin to Patsy Cline to classical music. It's all inspirational!"

Do you have any culinary aspirations? "I'd like to publish a cookbook and/or open a small diner so that I could share my southern cooking with others. Cooking fried chicken in an iron skillet has become a lost southern delicacy. I think this culinary art should be revived for the sake of maintaining our regional culture alone."

Most memorable flop: "When I was preparing a brunch for 150 people at my church, the eggs turned gray. At the time I didn't realize you should put sour cream in scrambled eggs if they're going to sit on a buffet line for a while!"

When I eat out, I like to order: "Fried chicken... but only at Junior's!"

If you could prepare a fantasy meal for anybody, for whom would it be and what would you cook? …

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