Day 190: Chef Jesse

13 Oct

We met Jesse more than 25 years ago at the Culinary Institute of America in Hyde Park, New York. A few days ago, my husband Emile and I attended a local chapter meeting of the American Culinary Federation. Jesse is currently the chairman of the board of the Southern Oregon Chapter and has been involved in this organization in way one or another for many years.

Jesse is a culinary professional, as is his wife Leslie. They are both are involved in a program called Prostart that helps young people gain culinary and managerial skills while still in high school. It is such a great program and I am glad that they are both dedicated to making sure that our future chefs succeed.

While we were at that meeting the other day, I found out that today is Jesse’s birthday and it just seemed right to bring him a pie to celebrate. Early this afternoon I prepped some Macintosh apples (my favorites!) and then added some blueberries to the mix and this is what it looked like:

Once this mixture was in the prepared crust, I topped it off with an oatmeal crumb topping. It baked for about an hour and this is what it looked like when it was done:

When I delivered this pie to Jesse, I met his Mom, Sheila, his three dogs, and was given a tour of his home. Jesse also insisted on giving me a few gifts: homemade sauerkraut and homemade garlic dill pickles. It is funny how this gift of giving has a way of bringing gifts to me as well.

I think the most wonderful thing in the world is another chef. I’m always excited about learning new things about food.
Paul Prudhomme

The discovery of a new dish does more for the happiness of mankind than the discovery of a star.
Anthelme Brillat-Savarin

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