Food is an adventure to Fred Duggan.
It's been the greatest passion of his life and the means by which he has traveled the world and met celebrities.
Now, he shares his excitement for quality cuisine with the residents of Carbondale Nursing Home and Rehabilitation Center as the facility's executive chef.
The 31-year-old Newfoundland resident earned degrees from Culinary Institute of America in New York after graduating from Wallenpaupack Area High School. Mr. Duggan credited Kathy and John Napalitano, owners of a small Italian restaurant in his hometown, with giving him his first shot in the hospitality world and acting as mentors.
He spent his post-collegiate years in Illinois, where he gained employment at the Hyatt Regency Chicago, starting as a cook in the banquet kitchen.
With a desire to further his career, Mr. Duggan went out of his way to take chances and impress upper-level chefs with his talent.
"I had a drive to get to the top," he said.
Soon, he was being invited to do photo shoots and participate in recipe development. A highlight of his ascent was being part of a showcase for Wine Spectator Magazine during the publication's first visit to the Midwest, he said. Mr. Duggan found himself side-by-side with celebrity chefs such as Emeril Lagasse, Wolfgang Puck, Mario Batali and Charlie Trotter.
Mr. Duggan was asked to join the team opening Vix, a hot spot in South Beach, Fla., that he said earned five-star and five-diamond recognition. Before long, however, he was burned out.
Back home
Mr. Duggan returned to Northeast Pennsylvania, where he became a sous chef for Wegmans. It was a departure from the fast-paced, high-pressure metropolitan markets he worked in, and after a time, his interest was piqued when an offer to open a restaurant in Budapest, Hungary, came along.
Mr. Duggan spent a year in Eastern Europe getting Mini Bar up and running, but again, the intense schedule pushed him to his limits. He was gaining incredible experience and stories, cooking for the Red Bull Formula One racing team and other notables, including famous politicians, but the 100-plus hours spent working each week were taking a toll.
"It was time to move on," Mr. Duggan said, and he returned home for a hiatus.
His talent didn't go untapped for long, and Mr. Duggan began working for a culinary company that sought to elevate cuisine in assisted-living facilities. After lending his efforts to the elderly in New Jersey, Mr. Duggan realized he was ready to move "back to the sticks."
"I got fortunate, and this place picked me up," he said, adding that he started at the Carbondale facility in January.
These days, he is in charge of six cooks and 14 additional service staff members who serve 115 residents. Despite the years of impressive accomplishments and feats Mr. Duggan boasts on his resume, his stint in the Upvalley has taken him by surprise.
"It is by far the most challenging part of my career," he said. "They don't hold back. They're the toughest critics."
To honor his elders ("They've taken care of us through time in their own way," Mr. Duggan said of the seniors he serves), the chef has worked to cut out processed foods and incorporate more fresh produce and fresh meats through his purveyors.
"I've been giving the cooks freedom to change the recipes and experiment, as long as they abide by the dietary recommendations and needs prescribed," he said. "I try not to cut any corners and to introduce more scratch cooking."
Improving the overall quality and taste of meals prepared, from purees to full platters, has been the No. 1 priority of the kitchen staff Mr. Duggan described as dedicated and eager to learn.
Seeks feedback
Keeping 115 personalities satisfied on a daily basis is no easy task, but Mr. Duggan is committed to making the residents comfortable and happy. He regularly sends out satisfaction surveys to keep track of what works and what needs improvement.
"I think to be a successful culinarian - and I prefer that word to chef, because we're artists - you should be able to adapt to many different styles (of cooking)," Mr. Duggan explained. "You have to tweak to make them comfortable."
Outside of the nursing home, Mr. Duggan's new job allows him to run a co-op with his brother and friends that provides "farm-ganic" food for 10 to 15 area families. It also gives him the chance to enjoy his surroundings and pursue other interests, such as kayaking and mountain biking.
It's a much different pace than what he was used to, but he's grateful for the chance to be in the area he loves, surrounded by friends and family, and working to improve the lives of his neighbors.
"Not a day goes by that I don't miss the rock 'n' roll lifestyle and putting out wild food," Mr. Duggan said with a smile. "It's just time to do for other people and not for myself.
"I love what I do. I love food. It's my passion," he said, pushing up the sleeve of his chef's coat to reveal a tattoo that reads "Friends Food Family."
"Those three things are what I live by. That's not going anywhere," Mr. Duggan said. "It's everything."
Contact the writer: pwilding@ timesshamrock.com, @pwildingTT on TwitterMeet Fred Duggan
Age: 31
Residence: Newfoundland
Family: He is the son of Fred and Teresa Duggan, who he said have always supported his aspirations. He also credits his uncle, Larry Burke, and his aunt, the late Jan Burke, with encouraging and supporting his cooking dreams.
At work: He is the executive chef at Carbondale Nursing Home and Rehabilitation Center.
Quote: "Food is the only thing in life that, no matter how bad things are, - it could be peace or war - will always bring people together."
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