AUBURN – Geoff Rodrigue began cooking with his grandmother when he was about 8 and went on to study culinary arts at Southern Maine Community College. “My schooling was really fun. It was interesting because it was so hands-on. I learned a lot from the faculty” said Rodrigue. “Chef Barieau and Chef Charpentier have very sharp minds and made learning a real pleasure.”

Rodrigue also garnered some help developing his culinary skills, courtesy of his grandparents who owned a restaurant on Lisbon Street in Lewiston.

During his schooling, Rodrigue did an internship at Bates College in Lewiston, where he has been a cook for the past eight years.

Rodrigue recalls making cretons, a meat pate, or meat spread usually made with ground pork, with his grandmother. “It’s simmered in spices for a bit, then cooled. It’s great on toast with a dab of mustard,” he said. “Cretons is an old Franco American/Quebec dish that’s truly to die for.”

These days, Rodrigue enjoys cooking classical French cuisine. He also likes Thai and Italian food. “I would like to learn how to make African and Middle Eastern cuisine,” he said. In college, his favorite cookbook was “On Cooking.”

Rodrigue is excited about a building under construction on the Bates campus because it will house a new dining hall. “The new dining hall will provide a great opportunity to learn more about cooking and dishes,” he said.”There will be updated equipment and a new chef who will bring in new ideas.”

“I like being in this profession,” he noted, “as it has taught me so much about life and given me opportunities to meet some great people, travel and try things I never thought I’d try.”

When he’s not cooking, Rodrigue likes playing video games, reading and hanging out with friends.

Banana and cherry zing foster

Ingredients:

¼ cup butter

1 cup brown sugar

½ teaspoon cinnamon

4 bananas, cut in half lengthwise and then halved

¼ cup dark rum

4 scoops vanilla ice cream

1/8 cup cherry flavored brandy

1/8 cup banana liqueur

Method:

In a large skillet over low heat, combine butter, sugar and cinnamon, stirring until sugar dissolves. Add bananas stirring gently until bananas begin to soften and brown. Carefully add rum, liqueur and brandy, cooking until rum is hot. Tip pan slightly and ignite rum. When flames subside, remove bananas from pan and serve four pieces of banana with one scoop of ice cream. Generously spoon warm sauce over top and serve immediately.

Note: Be careful when making this recipe because the alcohol is very reactive when hot. Always prepare in a well-ventilated area and stay clear of the flame.

Flax seed muffins

Ingredients:

1½ cups whole wheat flour

1½ cups ground flax seed

¾ cup brown sugar or evaporated cane juice

1 tablespoon baking powder

¾ teaspoon nutmeg

1½ teaspoons cinnamon

2 cups milk

1 egg, beaten

Method:

Preheat the oven to 350 degrees. Mix all dry ingredients together. Beat the egg in a separate bowl; then add milk (and cane juice if not using brown sugar). Pour the combined liquid ingredients into the dry ingredients and stir until moistened. Spray muffin tins with nonstick spray or use pan liners. Fill the tins ¾ full. Bake for about 20-25 minutes. Muffins should be lightly browned on top and nicely browned on the sides when done. Remove and put on cooling racks.

Bowtie pasta with garlic and grilled chicken

Ingredients:

1¼ pounds boneless skinless chicken breast halves

1 16-ounce package bowtie pasta

5 tablespoons olive oil

4 cloves garlic, minced

1½ pounds shiitake mushrooms, sliced

2 cups chopped, seeded plum tomatoes

1 cup chopped green onions

1 teaspoon red pepper flakes

2½ cups chicken broth

½ to ¾ cup Parmesan cheese

4 ounces cilantro, chopped and divided

Method:

Prepare grill for direct grilling. Grill chicken on covered grill, six to eight minutes until chicken is no longer pink in the center, turning chicken over halfway through cooking. Refrigerate chicken until cool enough to handle. Cut chicken into ½-inch cubes; set aside. Cook pasta according to package directions; drain. Meanwhile, heat oil in large skillet over medium heat. Cook and stir garlic for one minute. Add mushrooms, tomatoes, green onions and red pepper flakes. Cook and stir two minutes. Add broth; simmer mixture to reduce slightly. Add chicken, pasta, Parmesan cheese and half the cilantro; heat through. Garnish with remaining cilantro.