2014-03-26 / News

Men Who Cook

Marcus Mogel
Compiled by Nikki Skinner
True Citizen Intern


Marcus is a certified electrician who previously worked overseas on barges to lay underwater pipes that connected oil production platforms to refineries, mostly along the Mexican portion of the gulf and in the South Caribbean of the Colombian coast.When the on-ship caterer was off the clock between projects, he and a few other “men who cook” whipped up meals in the galley for the rest of the crew.


Marcus’ culinary lessons go way back. His mom Sharon Lowe has operated several popular eateries in Waynesboro including the Pepperloaf Deli, Bird Dog Café and, currently, the Corner Café.

Age 41
Hometown: Waynesboro

What’s your specialty?

I think everyone likes my meatloaf, and maybe my sweet rolls.

Who taught you to cook?

My mom gave me the basic skills, and some stuff I get from watching the cooking shows.

Sweet or salty?

I like sweets, but I prefer to cook a meal instead of a dessert.

Your go-to comfort food?

Homemade macaroni and cheese.


No, I clean as I go. When I finish cooking a meal the only dishes that are dirty are the ones that the food is in.

Why do men make good cooks?

Possibly because men know what they like to eat.

Favorite cookbooks?

I don’t use many cookbooks. I prefer to use improvisation.

Most memorable cooking experience?

When I was younger, and we were moving. It was the last night we were in the house. I put oil in a pot and turned it all the way on high. I caught the kitchen on fire and caused extreme damage. It had to be repaired before we could move.



1 cup cooked chicken, diced
1 TBS soy sauce
1 cup uncooked long grain rice
1/3 cup salad oil
2 ½ cups chicken broth
½ cup onion, coarsely chopped
¼ cup of green pepper, finely chopped
¼ cup celery, thinly sliced
2 eggs, slightly beaten
1 cup lettuce or Chinese cabbage, finely shredded

Combine chicken, soy sauce and ½ teaspoon salt and
let stand for 15 minutes.
Brown uncooked rice in hot oil in skillet over medium
heat until golden brown; stir frequently.
Reduce heat; add chicken with soy sauce and broth.
Simmer, covered, 20-25 minutes or until rice is tender.
Remove cover last few minutes.
Stir in onion, green pepper and celery. Cook uncovered
over medium heat until liquid is absorbed.
Push rice mixture to side of skillet.
Add eggs; cook until almost set; blend into rice.
Stir in lettuce and serve at once. Serves six.


2 cups sharp cheese, grated
¾ cup shortening
6 TBS cider vinegar
4 TBS ice water
2 cups self-rising flour
A dash of red pepper

Preheat the oven to 425 degrees. Cream cheese and
shortening. Stir in vinegar and ice water. Stir in flour
and mix with hands to form smooth dough.
Roll out on floured surface to ½ inch thickness.
Cut with 2-inch biscuit cutter. Bake for 10-12 minutes.

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