Who9* Who In The Kitchen
Challenge, Creativity Of Baking
Start Young’s Long Career In Foods
■ 1 -:-» - -:_
By Audrey C. Lodato
Post Stan Writer
As president of FDY, Inc., a food
management company headquart
ered in Charlotte, Floyd D. Young
has come a long ways from the
German bakery in Texas where he
worked throughout his junior and
senior high school years.
And yet, despite the time, dis
tance, and professional growth, a
few things remain the same. One of
these is Young’s penchant for
baking. “Baking was always my
strength," notes FDY’s founder. “I
like the end results and the creati
vity. You can take the basic ingre
dients of flour, shortening, and
what-have-you, combine it all to
gether, and create a delicacy. The
challenging part of baking,” he con
tinues, “is that whatever you put
into the oven is what’s going to come
out. You can’t change it once that
oven door’s closed.”
Admitting that he used to be the
family baker (Young credits his
wife, Norma, with being an excel
lent cook), the busy executive no
longer has the time to devote to
home baking that he once had. “But
every now and then I put something
together," he discloses.
After majoring in foods at Prairie
View A&M, Young’s career took him
to Dallas and then Indianapolis,
where he met Norma. His experi
ence, which included a stint as a
teacher for the Job Corps, brought
him to Johnson C. Smith in 1969 as
food services director for Catering
Management, Inc.
In 1975, Young was in dn the
formation of Gourmet Services, the
first minority food service com
pany in the country. “I wore several
hats," he explains of his position
with the firm, which had the food
service contract at JCSU. “I was
food services director, district man
ager, vice president of personnel,
and vice president of purchasing.
This gave me a good background in
all areas of the industry,” he adds.
Then, several years ago, the entre
preneur founded FDY, Inc. The
company has contracts with Smith,
“PHILLY” 15-minLtc I
^CjjEESECAKl^^l
l c. graham cracker crumbs
3 Tbsp. sugar n
3 Tbsp. Parkay margarine,
melted
+ + + + + + +■+
3 8-oz. pkgs. Philadelphia Brand
cream cheese, softened
•*/4 c. sugar
3 eggs
l c. mini semi-sweet chocolate
pieces
1 tsp. vanilla
Combine crumbs, sugar and
margarine; press onto bottom of
9-inch springform pan.
Combine cream cheese and
sugar, mixing at medium speed
on electric mixer until well
• blended. Add eggs, one at a time, I
mixing well after each addition.!
Blend in chocolate pieces and
vanilla ; pour over crust. Bake at
450 degrees, 10 minutes. Reduce
oven temperature to 250 degrees;
continue baking 35 minutes.
Loosen cake from rim of pan;
cool before removing rim of pan.
Chill.
Makes 10-12 servings.
Variations: Top with 6-oz. Pkg
almond brickie chips before
baking. Omit chocolate pieces.
Top with 6-oz. pkg almond
brickie chips before baking.
Note: Leftover cheesecake may
be frozen. Wrap securely as in
structed above. . »'
wnen cooking for crowds, your normal, everyday home mixer won’t do.
Here, FDY president adds Hour to white cake batter.
Livingstone College in Salisbury,
Barber-Scotia College in Concord,
Denmark Technical Institute in Den
mark, S.C., and Philip Morris USA,
also in Concord. In addition, the
company has vending and catering
divisions and employs over 100
people. With that much going on,
Young spends much of his time in an
administrative role rather than roll
ing out dough or mixing batter.
Young enjoys the food services
Cake done, cooled, and frosted. Young sets out plates of
the tasty dessert for hungry Smith students to devour.
industry because “the more you put
into it, the harder you work at it, the
more you benefit. The work is never
ending and it’s a daily challenge. It
keeps you on your toes.” Besides,
admits the company's president, "I
love to eat.”
Young is a member of the trustee
board and brotherhood of Friend
ship Baptist Church. His favorite
hobby is tennis, which he tries to
play at least once a week. He is one
of the founders of the BATCH
Tennis Club.
Here, he shares with you a few of
his personal recipes.
NEW chocolate: cinnamon buns
:14 c. warm water
1 pkg. active dry yeast
'■i c. shortening
l tsp. salt
'4 c. sugar
1 egg
1/S c. cocoa
2'2 c. sifted flour
I Tbsp. soft butter
II z tsp. cinnamon
3 Tbsp. sugar
Pistachio nuts, almonds,
or pecans
In mixer bowl, dissolve yeast in
warm water. Add shortening,
salt, sugar, egg, cocoa, 1 c. flour.
Beat 2 min. at med. speed.
Scrape sides and bottom bowl
Stir jn remaining flour; blend
well Scrape sides of bowl. Cover
with cloth; let rise in warm place
until double in bulk, about 1 hour.
Stir down by beating 25 strokes.
Turn soft dough out on well
floured, cloth-covered board.
Roll into 12x9" rectangle. Spread
with butter; sprinkle with cin
namon-sugar mixture Roll up
beginning at wide side. Pinch
edge into roll. Cut into 12 pieces.
Place in greased 9" square pan
and let rise in warm place until
double, about 40 min. Bake at 375
for 25 min. Remove from pan and
frost immediately with 3* c.
sifted confectioners sugar mois
tened with cream or milk to
spreading consistency Sprinkle
with chopped nuts. Serve warm.
WHITE CAKE
1 c. butter
1 tsp. lemon juice
2 c. granulated sugar
1 c. sweet milk
3' j c. flour
3 tsp. baking powder
G egg whites
1 tsp vanilla
Sift and measure flour and sugar
separately onto wax paper Se
parate eggs, which should be at
room temperature. (Save yolks
for other use.) Beat whites until
stiff; then beat in gradually c.
of the sugar Cream butter with
lemon juice until light and
fluffy, like whipped cream
(Lemon juice will bleach but
ter J Add the remaining l*a c.
sugar gradually, creaming tho
roughly between each addition.
Add 1 c. flour and mix well. When
every trace of flour is blended,
add one-third c. milk Mix tho
roughly. Alternate adding 1 c.
flour and one-third c. milk, mix
ing well after each addition After
the last of the milk has been
blended in, mix baking powder
with the final ' * c. of flour and sift
four times Then add to the bat
ter, mixing well. Fold in beaten
egg whites. Add vanilla and mix
thoroughly. Bake in two 9" pans
at 375 for 35 minutes.
C HOCOLATE SUNDAE
PIE
1 c evap milk
c water
11 tsp nutmeg
•1 egg yolks
'j c. granulated sugar
'» tsp salt
2 Tbsp cornstarch
1 Tbsp plain gelatin
2 Tbsp cold water
tsp vanilla
• 2 egg whites, beaten
stiff
1 e sweetened whipped
cream
'h c grated chocolate
Heat milk and '2 c. water in
double boiler with nutmeg Beat
egg yolks with sugar and salt
until light Pour hot milk over egg
mixture; return to double boiler
and cook until consistency of
thick cream Remove from heat
and add gelatin which has been
soaked for 5 minutes in cold
water Add vanilla and cool
When cool and ready to set, beat
and then fold in stiffly beaten egg
whites. Pour the mixture in a
baked crust and set in refrigera
tor. When thoroughly cold, top
with whipped cream and sprinkle
grated chocolate over top Makes
8 servings
Barbeque Cook-Off
Barbeque lovers are gearing up
for the 1985 Carolina Barbeque
Cook-Off, to be held in Raleigh on
Saturday, May 18. At this “First
Annual" affair, 50 winners with their
teams from various community
barbecue contests will converge on
the N.C. State Fairgrounds for a
fun-filled competitive day. After
each team is judged, the general
public will be allowed to sample to
determine their preferences:
chopped, sliced, shredded, chunked,
or minced with a vinegar-based or a
mustard or catsup-based sauce to
accent the pork.
The Cook-Off is co-sponsored by
the Kidney Foundation of North
Carolina and the North Carolina
Pork Producers Association, with
the assistance of the North Carolina
Department of Agriculture. The
event will begin with a VIP re
ception on Friday night, May 17, 7-9
pm., by invitation only. The Cook
Off begins bright and early at the
N.C. State Fairgrounds on Saturday,
with food judging beginning at 9
a m. and barbecue sampling start
ing at 12:30. The public is invited.
WANNA BE IN PICTURES?
It’s easy...and costs only 3 re
C,P**! Can Audrey
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