Culinary Staff
Duck Junkies is proud to have the opportunity to make culinary support available to our members. Please feel free to browse our Waterfowl Recipes, ask question in the Culinary Corner in the forum or contact our culinary staff directly with your questions.
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Dwight Aubert: I have been a water fowler since the mid 1970's, back when ducks were on a point system and lead shot filled the skies , My parents told me if I am going to hunt and fish I needed to learn how to cook the game I harvested. Well, this lead to a life long career as a chef with three culinary diplomas under my belt, you can never learn enough in this field I have cooked in hospitals, off shore oil rigs, restaurants, theme parks, 5 star resorts, and cruise ships. I try to bring a different twist to the table with the wild game I harvest always looking for new ways to present my products. I am originally from South East Louisiana, New Orleans to be exact so Cajun and Creole cooking are my strong point. I am trained in all styles of classical cuisine from around the world. Currently I live in Central Florida, and waterfowl hunting here can be quite excellent, however we do not have much for geese in this part of the state. As a Culinary Advisor for Duck Junkies I will answer any questions pertaining to the preparation, processing and basic break down of waterfowl, also go over safe food handling guide lines along with posting new ideas and recipes on the site. REMEMBER ALL HUNTS END IN THE KITCHEN!
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CULINARY ADVISOR |
| Wild game and seafood was the start of my Culinary Career over 30 years ago. | |
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Mickie Wordhouse is a self-proclaimed Food Snob/Wonder Woman. She brings art and beauty to the dinner table. Because of her love of cooking and passion for quality ingredients, Mickie is able to make simple dishes seem extraordinary. Mickie's "country home attitude" allows her to effortlessly teach basic cooking skills in a manner that is easy to understand. Mickie is the mother of five children. (All have been spoiled by her cooking.) She keeps 11 gardens and raises ducks, geese, quail, and chickens. Mickie makes her own maple syrup and even raises bees. She also enjoys foraging wild mushrooms, fruits, and greens. She cans, dries, and pickles most of the produce from her gardens.
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Mickie Wordhouse
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Some of Mickie's Recent Accomplishments:
1st place Milford Spice 2010 Recipe Contest
1st and 2nd place in pickling competitions.
2nd and 3rd place in jam competitions.
1st place Marriot Iron Chef Competition.
1st place Wordhouse home Mommy and Wife Award.
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| John Casey: I am 20 years old out of South Eastern Pennsylvania. My culinary obsession began at a young age helping out in the kitchen around home. I am currently in Culinary School at the Pennsylvania School of Culinary Arts and Restaurant management. I will graduate in November 2011 with an associate's degree in Culinary Arts and Restaurant Management. I not only have a passion for cooking but I am an avid waterfowl hunter. I love being able to experiment with the game get. I love helping and teaching people what I have learned through out the years and giving it to others. So if you have any questions about cooking feel free to ask because I would love to help! |
John Casey III
CULINARY ADVISOR |
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This spot could be you! Are you excited to learn and share your waterfowl culinary knowledge? Are you a leader who is motivated to plan, promote and attend waterfowl related activities? Apply for a volunteer staff position now!  |
Who will this be?
STAFF |
CULINARY ADVISOR
