Swap Gigs with Sterling Riggs: Soup Kitchen Chef - WDRB 41 Louisville News

Swap Gigs with Sterling Riggs: Soup Kitchen Chef

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Spend a few moments behind this oven, and you will find out that this is not your average kitchen.

"It's one part butter to one part flour, and it's a thickening agent that we add to the sauce," said Chef Richard Mezoff.

Here's what's on the menu today for homeless veterans.

"What we are making is basically my take on Chicken Creole," says Mezoff. "It's kind of like Gumbo, but we are not using traditional okra or sassafras."

But before you can officially join the staff with Mezoff, you have to start with the basics.

"I promise that I will not mess your hair up," said Mezoff.
"How about that!"

Chef Richard and his cooks are responsible for cranking out 400 meals a day for anyone in need.

"A lot of what we do is dependent of donations. But a lot of our meals are pretty ambitious. During the Thanksgiving season we roasted 44 turkeys. We fed about 1,000 people."

Chicken Creole is a good starting point for a novice in the kitchen. This process takes about 30 minutes.

Once the chicken is in the pan... add in some diced tomatoes, a dash of secret seasoning and continue to stir.

Then spoon in the roo. Dump in the rice, continue to stir for a few more minutes and bam... it's time to eat.

'The moment of truth. Taste that and tell me what you think..."

Well, I guess it's so good, this guy is speechless. For the record, he did take a second bite.

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