Chef

Mark Anthony's cooking career has run through some pretty high-profile terrain. He was named executive chef at the Las Vegas Sands resort complex when he was only 24 years old. He appears on national TV. He has catered or served as personal chef for rock bands, politicians and sports heroes. But Anthony got his start in cooking in another sort of high-profile terrain: Mount Rushmore. "I think I was 12 when I started cooking. That was in a restaurant in Keystone, right next to Mt. Rushmore (in South Dakota)

Life is like a spice rack to Justin Davies. Think about it. Everyone is born with the basics in this dish we call life. For most, it's the combination of choices and influences in proportional measurements that make existence bland or zesty to one's taste. "Life had a recipe of its own," said Davies. If anyone should hold that philosophy close, it's Davies. In the last six years, he has transformed himself from New York teenager with aspirations of becoming a chef to starting center fielder of the Hagerstown Suns.

The Cumberland Valley School of Music presents the fifth annual Neighborhood Chefs' Walk from 4 to 7 p.m. Saturday, June 1. The event takes place along Alexander Avenue between Carlton and Pennsylvania Avenues. Six chefs from Chambersburg will combine their talents with a variety of culinary creations with five stages of continuous live music, strolling musicians, cooking demonstrations and a silent auction featuring packages donated by each chef. Local chefs Roger Tappen, Dave Munson, Grayson Bowman, and Bryan Lucas (Chestnut Landing at Menno Haven)

Kids Stuff yard sale The Longmeadow Lions Club and the Chewsville Lions Club will again provide food at the Kids Stuff yard sale Saturday. The event is held at Volvo Powertrain, 13302 Pennsylvania Ave., Hagerstown, from 7 to 11 a.m. The sale will be held rain or shine, and no commercial vendors are permitted. Beginning this month, the Longmeadow Lions Club's regular meeting start time is 6:15 p.m. Meetings are the second and fourth Thursdays of each month at Always Ron's Restaurant, Burhans Boulevard.

kevinc@herald-mail.com Chef Henry Haller was at work early on Aug. 9, 1974. It was 7:30 a.m., and as he entered his kitchen a middle-aged man turned from another conversation and approached. Dressed in pajamas and bare feet, the weight of the world on his shoulders, the man approached Haller, who greeted his employer. "Chef, I've been eating all over the world," Haller recalls President Richard M. Nixon saying. "And your food was the best. " Nearly 30 years later, Haller is still slightly taken with how Nixon, about to leave the White House in shame, could make a point of complimenting his chef on a job well done.

After the family gatherings, vacations, and neighborhood cookouts of summer, the arrival of fall and early winter, with their lavish displays of seasonal color, provide conditions perfectly suited to the day trip. Autumn is the time to get out and enjoy the last of the temperate weather before the snows of winter trap you in your home like a rat. So prepare an inviting meal, get outdoors and treat yourself to an afternoon of food and drink. What Foods to Pack First, remember that horsing down a fast-food meal in a bag while parked in your car at a scenic overlook or rest stop picnic table does not count as an outdoor dining experience.

By E.T. MOORE MARTINSBURG, W.Va. - Walking through the doors of the Red Wolf Grill brought back some old memories for me as expected. But once inside, my companions and I began to create some new memories of an upscale restaurant trying very hard to please. For the most part, the owners and staff succeeded in pleasing us as we were seated comfortably in what used to be a bank I frequented with my mother when I was a child. The crisp black and white decor blended nicely with the marble walls and pillars left over from the previous incarnation.

The brothers Voltaggio both fared well during Wednesday night's "Top Chef: Las Vegas" elimination round in which French dishes were prepared for a table of elite French chefs, including France's "chef of the century. " Joel Robuchon, France's chef of the century, considered both brothers' dishes successes. Bryan Voltaggio, 33, of Urbana, Md., won the elimination round -- his second elimination round win on the show. He is chef and partner of Volt Restaurant in downtown Frederick, Md. For winning, Voltaggio will get to work with Robuchon at the chef's restaurant at the MGM Grand in Las Vegas.

Editor's note: This is part of an occasional series of profiles of local restaurant chefs. Six years ago, Pam Smith faced the future and made a decision. The Martinsburg-area mother of three realized her kids would soon be out of high school and getting on with their lives. She decided she should get on with her life, too, and tackle something new. "I've always been a vegetarian, interested in health food. My husband is an old hippie. So it kind of fell into place that way," Smith said "It" was opening Good Natured Market & Vegetarian Cafe near downtown Martinsburg.

Interested in becoming a personal chef?Here are a few national organizations to help you get started: American Personal Chef Institute & Association 4572 Delaware St. San Diego, Calif. 1-800-644-8389 Personal Chefs Network Inc. 1-866-PCN-CHEF (North Carolina office) 1-877-905-CHEF (Texas office) www.personalchefsnetwork.com United States Personal Chef Association 481 Rio Rancho Boulevard NE Rio Rancho, N.M. 1-800-995-2138 www.uspca.