Oscar Chapa Volo
Most Dads get applauded for making an occasional stack of flapjacks on a random Sunday morning but imagine the reaction of Oscar Chapa's family when he whips up crunchy banana French toast made with Bailey's soaked brioche bread and almond cereal for crunch all topped with homemade whipped cream. The 42-year-old from Volo doesn't even settle for run-of-the-mill guacamole - his summer snack is studded with strawberry and pomegranate.
When Chapa isn't wearing the hat of Director at Aircraft Propeller Service, LLC., he switches to a toque in the kitchen trying to devise new dishes and feeding family and friends while entertaining. "I've always thought I would retire with some culinary venture in play and I thought Cook of the Week would be a good platform of trial by fire to see if I have the chops."
Wife Lulu, kids Hannah and Diego plus Chapa's mom and dad are accustomed to tasting his favorite ingredient, chopped or full leaf cilantro, in his creations ("it adds fresh aroma and flavor and bold green color.") He experiments with marinades that involve various citrus, oils and vinegar. He also likes to make a brine for any kind of meat with teas and spices especially before grilling with wood or charcoal (no gas!) - his preferred cooking method.
Like many families, the Chapas don't get home until 7 or 8 p.m., so there's scant time to prepare something for dinner. "I have little planning on a weekly basis unless I have a specific craving for something like poblano green rice," he said. Rice is always a go-to side dish in his kitchen as he deftly manipulates it from sticky white to yellow, fried and steamed. "I mostly stick to staple ingredients like tomatoes, onion, chicken, steak, avocados and ground beef and play with spices or cooking method to create new dishes. I like simple recipes because they are easier to manage in time and just as powerful as complex ones."
The Volo husband and father admits to not having a wealth of knowledge about exotic ingredients but make no mistake about it; he's unafraid to use them in upcoming Cook of the Week challenges.