Wednesday, May 12, 2010

Cooking for a Cause

Posted By on Wed, May 12, 2010 at 6:00 AM

I am prepping for a dinner right now. Well, I should be. I have sold my soul for the evening. I am waiter, dishwasher and chef, all at the same time.

Me cooking a pig
  • Me cooking a pig

I have donated my time and cooking skills for "A Chef's Affaire." I offered to cook an in-home meal with wine pairings for eight people with wine parings. Not a bad gig but very time consuming.

I am a pro, but this is taking me a long time. I am, however, putting my heart—and my best cooking—into the meal: spinach soup with lobster, veal loin, marinated flank steak, salad with peanut sauce.

The fun is about to start. I get to show up at a beautiful home by the river in Eagle and cook. Because I was auctioned off as much as my cooking skills were, it is assumed that I will also provide the live entertainment. And I can do that: good stories, cooking tips, bragging about this or that dish.

I'm looking forward to doing my part in making the world a better place by doing what I love to do.

Randy King is the Executive Chef at Sysco Food Services of Idaho. He has served as the Executive Chef at several locations in Boise including Richard’s in Hyde Park, Crane Creek Country Club and the Doubletree Riverside Hotel. Randy is a member of the American Culinary Federation and has been awarded the elite status of Certified Executive Chef. He can typically be found behind a stove making a mess ... and something delicious to eat.

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