On Friday, September 4th, Mr. Charles Bailey presented a cooking demonstration to students in Mr. Guardalabene's Career Exploration class and Ms. Degnan's computer class.

The students received far more than good food. Mr. Bailey regaled them with highlights of his career, including stories about his preparing meals for dignitaries including President Ronald Reagan, President Jimmy Carter, Muhammad Ali and Jesse Jackson. He also showed them many of the awards he has won and shared photos of many of the important people he has met during his career as a chef.

He was born in Washington County in "downtown Vinegar Bend" in 1939. When he first began earning a living as a cook he made $1.25 an hour. He was graduated from Culinary Arts School in Algeria and eventually became the Executive Chef for Omni International in Atlanta. While employed there he made $40,000 + a year and was provided a luxury suite in the hotel and an expense account. Mr. Bailey wanted the students to learn from his experience that staying in school and working hard can make a difference in their lives.

He also related his experiences as a resident of the Ninth Ward when Hurricane Katrina struck in 2005. He clung to the roof of his home until rescued by a helicopter and relocated to Mobile after being processed in Houston, Texas. He has been here since December of that same year and says he loves mobile and the friendly people here.

Chef Bailey's presentation included the correct way to de-bone a chicken which he served to students along with freshly prepared Shrimp Alfredo. He brought along an assistant, Ms. Shannon Etheridge, who helped with his cooking utensils and they both emphasized sanitation and cleanliness in cooking and encouraged the students to consider a career in the culinary arts.

Mr. Bailey was extremely charming and entertaining and his visit was enjoyed by all of us fortunate enough to meet him.

Sauteed Shrimp with Crawfish Sauce

6 med. shrimp peeled and deveined

2 oz. Chef Bailey's Cajun Butter

1 lb. crawfish tails

Sauce

3 oz. Mid America Farms heavy cream

2 oz. chopped green onions

1 0z. chopped garlic

1 oz. Chef Bailey's Cajun Butter

Saute shrimp in Cajun Butter until done. In a separate pan saute onions and garlic in Cajun Butter; add Mid America farms heavy cream. Condense until thick. Serve over shrimp on a bed of  white rice. Serves 6 - 8.