Bill Laychur, corporate executive chef for Culinary Support Services at The Pennsylvania State University in University Park, Pa., loves cheesecake and preparing meat and can’t get enough of Russian/Polish cuisine.
The heaviest, stick-to-the-roof-of-your-mouth cheesecake.
Ketchup, good mustards and various hot sauces.
It really depends on my mood—a good hot dog with natural casing that snaps when you bite it, or perhaps a perfectly grilled lamb chop with mint pesto served over warm kale chips and sweet potato hash. That’s maybe today, but who knows about tomorrow!
Meat, meat and more meat.
Russian/Polish. It was the first thing my grandmother and mother taught me.
My wife and I went to Magnolias in Charleston for lunch and stayed and ate dinner also.
Cook from your heart but taste with your senses and tongue.
I grew up watching Graham Kerr and Julia Child, so now I like the PBS show “The Mind of a Chef.”
As a reference book I like “The Pro Chef 5th Edition.” For fun, I like the “Blue Ginger” cookbook.
The great agriculture and diversity of Pennsylvania—it would feature the flavors of its melting pot with my contemporary style and methods.