Charlie Gipe, CEC (Certified Executive Chef), is actively involved
in professional organizations, founding the PA 181 Harrisburg Chapter
of the American Culinary Federation (ACF), and serving as President
of the Central Chapter of the Pennsylvania Restaurant Association.
Gipe is generous with his time and talent, especially when it involves
feeding the hungry. He serves as the chief coordinator for
local Share Our Strength Taste of the Nation dinner, which benefits
Second Harvest, Channels Food Rescue, and the Central PA Food Bank. He
also sits on the Channels Board of Directors and is a Central PA
Food Bank Food Committee member, actively involved in the Taste of
South Central Pennsylvania.
A graduate of the Culinary Institute of
America in Hyde Park, N.Y., Gipe was the Solomon Award winner and
President of the Gourmet Society. Additionally,
Chef Gipe earned Vocational Education I and II certificates from Pennsylvania
State University.
Pineapple Sweet Potato and Canadian Bacon
1lb. Cooked Sweet Potatoes
1c. Brown Sugar
1 pinch Salt
¼ tsp. Cinnamon
1lb. Canadian-style Bacon
10 slices Pineapple
3 Tbsp. Butter
1/4c Pineapple Juice
1. Cut Potatoes in slices and put into a butter baking dish.
2. Top with brown sugar, salt, and cinnamon.
3. Alternate the thinly sliced bacon and pineapple on top of the
potatoes.
4. Slice butter thin and place on top of pineapple and bacon.
5. Pour the pineapple juice over the top.
6. Bake in the oven about 45 minutes at 325 degrees.
