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updated: 8/29/2012 9:51 AM

Gary Midkiff, 66, Buffalo Grove

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  • Gary Midkiff of Buffalo Grove

       Gary Midkiff of Buffalo Grove
    George LeClaire | Staff Photographer

 

Gary Midkiff

66, Buffalo Grove

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College professor

Cook of the Week: April 1980

What is your favorite ingredient and how do you like to use it? If I must select one it would be garlic, which enhances mashed potatoes, bread, sauces for poultry and beef, etc. ... The garlic needs to be fresh and usually squeezed through a garlic press.

Describe your style or approach to cooking. Food must be made from fresh ingredients and look attractive when served, which includes complementary colors and textures. I like to have my dinner guests join me in my kitchen when I have a dinner party and give them assignments to help finish dishes. And I carefully select wines that complement my food selections.

Why do you want to be part of the Cook of the Week Challenge? Personally I believe the only competition worthy of a wise person is with themselves. Can I do something better than I did it last time? Can I improve the blend of flavors in my brown sauce? I do not like to compete with others. However, for a very long time my family and friends (who often enjoy my cooking) have repeatedly told me I should enter this contest so I can share my recipes and approach to cooking with others.

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