Executive Chef Andrew Blanckenship is a force to be dealt with, at age 62. He is truly a testimony to the African age long saying: "Old soldiers never die." He is still competing and winning first places in culinary competitions.

He won the First Place in this years "Chili Cookoff" in Oklahoma city, in the United States. One of the judges in that competiton, Scott Wieditz of the city of Oklahoma's Television Channel 5, described Chef Blankenship's winning chili as follows: "I would describe it as a poor man's sweet and sour chili. It was very fresh and had a great consistency. It was just what good chili is all about."

As a first place winner, Chef Blankenship donated the winning in this competiton to one of his favorite charity, "Oklahoma City Food Bank. Rodney W. Bivens, the Executive Director of the Food Bank wrote, thanking the chef and stating: "Your donation will allow us to distribute about $47,000 in food for hungry Oklahomans. We are appreciative of this gift and you to know that it will put food on the plates of hungry children and families across the state."

This is one of many culinary competitions that Chef Blankenship has one. He has also won in Pastry competitions, such as, in the American Culinary Federation, Culinary Society of Oklahoma Chapter's culinary competition. He has been selected as one of the finalist to represent the City of Oklahoma in the National Pork Cookoff.

Chef Andrew Blankenship has over 40 years experience as an Executive Chef. He has been the Executive Chef at the Rose State College for the past 15 years. The Director at the college describes him: "Mr. Blankenship has an outstanding record of achievement and is one of the most dependable men who I have ever had to work for me. His honesty and itegrity are impeccable."

Executive Chef Andrew Blankenship's previous working experience include working at the Yellowstone and Everglades National Park hotels. He recalled how the late former United States President, Richard Nixon "would request that I cook for him everytime he visited his associate, Bebe Robozo. He states that the former President's has preference for Snapper and Stone Crabs.

Executive Chef Andrew Blankenship's culinary background includes apprenticeship under Fritz Shopp. He worked as Cook and Baker in the United States Army.

Executive Chef Blankenship received several awards to include: "Best Chef in the State of Colorado (1968)," And awards of appreciation from: Rotary Club, Kiwanas, Dinner Theatre, Phi Beta Kappa, Student Senate, and Boys Scout of America. He has also served the Chapter President for the ACF Chapter, Culinary Society of Oklahoma.

Executive Chef Andrew Blankenship has been feeature in several news media. Two of his published recipe that he shares with us is Chili recipe, and his first place winning "Blitz Torte."

INGREDIENTS: 40 Lbs of Ground Beef; 2 Gallons of Water; 1/2 Cup of MSG; 1/2 Cup of Garlic; 1/2 Cup of Paprika; 1/2 Cup of Ground Pepper; 1 Cup of Oregano; 1 1/2 Cup of Salt; 1 1/2 Cup of Cumin; And 3 Qt. of Flour (Approx.).

METHOD: Brown and drain the meat. Add the rest of the ingredient except the flour, and cook for 2 hours. Gradually add the flour to thicken.

INGREDIENTS: 2 Cups of sifted Cake Flour; 3 tsp. of Baking Powder; 1/2 tsp. of Lemon Extract; 1/2 Cup of Butter; 1/4 tsp. of Almond Extract; 1 Cup of Sugar; 4 Egg Yolks; 1/2 tsp. of Salt; And 2/3 Cup of Milk.

METHOD: Mix and sift flour, baking powder and salt. Cream butter, add sugar gradually and continue creaming until fluffy. Beat egg yolks until thick, add to butter mixture and mix. Add extracts to milk. Add sifted ingredients alternately with milk to butter mixture. mixing just enough after each addition to keep batter smooth. Pour into two 9" cake pans, the bottom lined with greased waxed paper. [PAM (name brand) can be used instead].

INGREDIENT: 1/2 tsp. Cream of Tartar; 1/2 tsp. Salt; 4 Egg Whites; And 1 Cup of Sugar.

METHOD: Add cream of tartar and salt to egg white and beat until foamy. Gradually add sugar and beat until meringue will hold its shape; spread on cake batter.

INGREDIENTS: 1 tbsp. of sugar; 1/2 Cup of Shredded blanched Almonds Nuts; And 1//2 tsp. Cinnamon.

METHOD: Mix and sprinkle ingredients over top of each layer. Bake in preheated oven for about 45 minutes. Cool 5 minutes; remove layers from pans, cool thoroughly on cooling racks. Put layers together with lemon filing, with meringue topping up.

INGREDIENTS: 3/4 Cup of Sugar; 1/3 tsp of Salt; 3 tbsp. of Cornstarch; 1 Cup of Boiling Water; 1 Egg; 1 tbsp. of Butter; 3 tbsp. of Lemon Juice; And 1 tsp. of Grated Lemon Rind (Optional).

METHOD: Mix sugar, salt and cornstarch in saucepan, add boiling water gradually while stirring. Set at about 200 degrees Fahreinheit, and stir occasionally. Pour on slightly beaten egg, blend thoroughly. Reset to 185 degrees Fahreinheit; cook and stir for about 5 minutes. Remove from heat; blend in other ingredients.

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