S E HOT, TONED & RIPPED How to Carve a Turkey

David Corrigan
Talks Shop for
the Collegiate
By August Johnson McLaughlin, CN, CPT
uper chef David Corrigan was
on the road to becoming a
forest ranger when he realized
how much mind-bending
math was involved and promptly
switched gears. He turned his ranger
hat in for an apron and the rest is
history. He now runs Victuals, a topof-the-line catering and personal chef
company that provides, fresh, seasonal
foods, prepared in an eclectic, Cajun
David’s own design. He took some
time out of his hectic schedule (part
chef, part CEO, part stay at home dad)
to shed some light on healthy, gourmet
cooking for college students, which,
according to David, can be done.
First, David recommends students
pick up a few key pieces of equipment,
such as a hibachi or Weber kettle grill
and a rice cooker. Both are inexpensive
and versatile. “Grilling is healthy and
way,” Corrigan says. “And rice is just
plain healthy.” Since both of these are
portable you can put them to use in
dorm rooms or at parties and sporting
Second, stock up on simple, healthy
ingredients. Corrigan recommends
seasonal groceries purchased at farmers
or other local markets. “When you buy
locally, the food’s been touched by the
fewest hands. It’s fresher and healthier
and actually a lot cheaper. Organic is
only expensive at the grocery store,” he
explains. Good point.
Next, David recommends you “throw
out your red and white cans of pepper”
and pick up fresh peppercorns you can
grind yourself. Toss out the familiar
Morton’s salt canister as well. “Salt
it up,” he explains. Though there are
many varieties of salts available, he
recommends kosher salt. It comes in a
the great chefs use it!”
“Garlic, ginger, onion and olive oil
are additional must-haves,” Corrigan
says. “But make sure your olive oil
is extra virgin, which means it comes
it also has an olivey taste. So if you
particular dish, he suggests canola oil.
One of David’s specialties is seafood
but not for too long,” Corrigan says.
Fish’s freshness is extremely important
to a good end result. He recommends
purchasing it at a local market where
you’re allowed to “sniff the paper” that
like the ocean, it’s fresh. If it smells
If you’re really serious about
serves the kind of food you want to
learn about. “It’s like culinary school
for free,” he says. “And restaurants
are always looking for an extra pair of
If he could share any wisdom with
college students he’d say this: “Follow
your dream. For me it’s all about
passion. [Cooking] doesn’t feel like
work.” He also hopes to inspire others
to pursue cooking as a career or hobby.
“When I was in college, you had to
play guitar. Now to be considered a
rock star you have to cook!” That said;
clients and fans are all thrilled he
didn’t end up in forestry.
For more information on David
Corrigan and his company, visit www.
How to Carve a Turkey
By Breanne Durning, Ithaca College
Okay, you’re home with family and friends over the
holidays and get suckered into carving the Thanksgiving
turkey. All eyes are on you, haphazardly stabbing at the
bird. This will only anger your already hungry guests,
so ULM has created an easy-to-understand, step-by-step
process to walk you through traditional turkey carving.
1 You will need a sharp knife and a two-pronged fork
(helps to steady the bird whilst carving). Let the turkey sit
for several minutes to cool off a bit. This lets the proteins
relax and the juices redistribute throughout the meat.
2 Legs & Wings: Use the fork to steady the bird (breast
side up) and using the knife slice the meat between the
breast and leg (drumstick) and pull the leg outward.
Repeat for the other leg and two wings.
3 Cut between the joint to separate the drumstick and
thigh. Make sure the drumstick is secured with the fork
and cut the meat lengthwise along the bone. Turn after
each slice.
4 Carving the breast: Use the fork and steady it close to
shoulder joints. The meat should be cut vertically, parallel
to the breastbone.
5 Lift off each slice and layer on a serving platter.
6 Serve and enjoy.