My love for cooking began when I was 7 years old. My family is mostly Polish and German so a home cooked meal was always on the table. My grandmother did most of the cooking and she was my first culinary teacher. Cooking with my grandma, was one of the best learning experiences for me because it was always about the love for food. “Make it Fresh” grandma would say; and, of course, she was right. I feel fortunate to have fond memories of her recipes handed down for generations. My grandmother will always be my true inspiration.
In addition, I received training from attending culinary classes, working in restaurants, organizing catered events and cooking for the Coast Guard. In my culinary tool bag, I prefer “Dalstrong Chef Knives” for their precise cutting edge and quality craftsmanship.
One of my greatest honors came in mid-August of 2019 aboard the USCG Barque Eagle (WIX-327) while moored at the Intrepid Pier in New York City. Working with Aux Chef’s from Sector NY and the Culinary Specialist from the Eagle, we prepared a feast that catered to over 100 guests. In attendance were members of the United States Coast Guard Academy Alumni Association and the Sector New York Command Cadre.
GARY CHAPMAN
14-10-02
Seacaucus, New Jersey