It was the discovery that not all mushrooms come from a can that sparked Chef Doug McGohan's culinary fascination. As a young boy, a business trip with his Dad landed him in a fancy restaurant, where the waiter asked if he would like his entree with a side of mushrooms. He agreed, thinking he knew what he was getting. What he was served-- fresh sliced mushrooms sauteed with butter, garlic, wine, and topped with fresh parsley-- blew his mind. He still replicates it today.
It also spurred a lifelong curiosity for mastering new cooking techniques. He recently devoted months to learning the craft of making sushi, salt curing and brining fish. “As with all food,” says Chef Doug, “the more I learn the more I realize how little I know!”
Sushi and pizza
Minor’s® Classical Reductions Reduced Chicken Stock and Roasted Garlic Flavor Concentrate. “They are both versatile workhorses in the kitchen and can quickly add a boost of flavor or be the foundation of the recipe.”
Manager, Nestle Professional Culinary Center
ACF Apprenticeship Program – Columbus, OH
First place winner of the American Culinary Federation (ACF) National Hot Food student competition
