Culinary Institute of Atlanta-trained chef Richard Ingraham has been a food enthusiast since an early age. His professional experiences have ranged from restaurant work to his current position as a private chef cooking for athletes and celebrities.
During the day Ingraham is a private chef, but at night he’s a busy dad. He is passionate about the time he spends in the kitchen and he believes in creating simple, delicious, and affordable meals for family and friends. In 2012, Ingraham joined in First Lady Michelle Obama’s Chefs Move 2 Schools White House Initiative to encourage healthier eating habits among our country’s youth.
His favorite Thanksgiving anecdote is a cautionary tale for anyone planning to fry a turkey: “The first time I tried frying my turkey, I almost burned the house down by frying it on the porch instead of outside where there is ample ventilation. Needless to say, we had roasted turkey that year.
“The following year,” he said, “the turkey fared much better than my hand and arm. It was one of those lowering the turkey into the oil and splattering hot oil all over the place incidents. I quickly learned my lesson and now I wear my jumpsuit and gloves to protect myself. Yes, my wife and kids laugh at my get-up, but at least I’m exercising safety precautions to prevent a mishap on Thanksgiving Day. I think a fried turkey is one of the best turkeys I’ve ever had!”
He offers the following Thanksgiving tip for shopping: An organized list means organized shopping: “Walmart is a true one-stop shop for Thanksgiving, offering everything you need from fresh produce and turkey, to ingredients for side dishes and containers for leftovers,” he sais. “To stay organized, make a categorized shopping list — it will cut time spent shopping in half. Meats, vegetables, herbs and seasonings, starches, fruits, and paper goods should all have their own space on your list.”