Washington State Chef's

Member Spotlight

Member Spotlight - November 2011

Michael Baldwin CEC, AAC, CCE

Favorite Quote

The time and energy spent are always repaid in the end by success. -Careme


Michael Baldwin is an American Culinary Federation Certified Culinary Educator since 1990, and National Restaurant Association Certified Serve Safe Instructor.  Michael has worked as a multiple unit chef for several concept restaurants including; Italian, Northwest Seafood, Steak house, Breakfast, Lunch & Dinner house, contemporary high end dining and hotel work.  He has also worked as the Opening Team Head Chef of approximately 20 restaurants throughout the Unites States.

View his favorite recipe below…

Favorite Recipe


Serving Size: 16

Preparation Time: 1:00


  • 4 ounces butter
  • 2 pounds yellow onion — small dice
  • 1/2 pound leek white only — small dice
  • 3 1/2 quarts chicken stock
  • 1 quart whipping cream
  • 1/4 teaspoon nutmeg
  • 1/8 teaspoon ground thyme
  • 1/8 teaspoon Juniper berries (toasted and Ground)
  • tt kosher salt
  • tt white pepper
  • 1 ounce pumpkin seeds — roasted and salted
  • 3 ounces butter
  • 3 ounces flour
  • 3 pounds pumpkin meat ( 1 inch dice and roasted)
  • 16 each Rusks (seasoned with Sage)



  1. Roast pumpkin with salt and pepper till soft
  2. Heat butter in medium brazier sautÈ leeks & onion and spices
  3. Stir in pumpkin cook for 5 minutes, add stock cook until pumpkin is completely soft.
  4. Puree soup, season with salt & pepper
  5. Add cream cook ten minutes then puree
  6. Taste & adjust seasoning if needed
  7. Garnish with ground pumpkin seeds


Serving Ideas:

Serve in a fresh pumpkin hollowed out and warmed in the oven at 200 degree F.



medium brazier, whisk, heat resistant spatula, stick mixer