Closet Chefs: W.E. "Duke"Adamson, Seasoned Chef

Closet Chefs:
W.E. "Duke" Adamson, Seasoned Chef

W.E. Duke Adamson photos by Bill Ernst

This is the third in a series about executives living in Seminole County for whom cooking is a private passion and a wonderful change of pace from their exacting business careers.

That Duke Adamson is a gourmet chef should come as no surprise. Adamson, after all, is past president of The Rich Plan Corporation (Florida franchise). He compiled recipes for the cookbook, Family Favorites: A Collection of Recipes from Florida's Finest Kitchens. He created and marketed his own seasoning blend. He's even been knighted (Sir Duke!) by the Ordre des Coteaux de Champagne in Epernay, France.

Adamson loves to cook, and cook well. He's collected recipes from his world travels, and still has a beloved cookbook or two from his early days in the kitchen. He has a wide repertoire but prefers the simple dishes, ones that are easy to make with ingredients that are on hand in most kitchens.

Duke and Donna Adamson, who married right after high school in Illinois, arrived in Seminole County in October 1971 (the same month Disney World opened), and have lived within one mile of Lake Mary Blvd. all 36 years. And in those years they raised three sons—Brent, Brian and Aaron—and now have five grandchildren.

At the time of the move to Florida, he was an agent with All American Life and Casualty, and doing well. One of his clients was Keith Bauder, owner of the Rich Plan Corporation in Sanford. Bauder and Adamson became fast friends, and eventually Adamson became a financial advisor to Bauder's business. Several years later, when Bauder's son didn't want to run the business, Bauder asked Adamson if he'd be interested in taking it over. He was. In 1978 Adamson purchased the Rich Plan Corporation, implemented modern sales techniques and streamlined the sales presentations. The company saw a resurgence in sales under his leadership.

In 1993, Adamson's son Brent took the reins. But, ever the businessman, the senior Adamson, now retired, provides financial consulting services to individuals and due-diligence reviews for a hedge fund.

Not that there isn't time for fun. Adamson's passions include golf, travel and, of course, cooking.

The stage was set when he and Donna were young marrieds. "Donna was busy with three boys and didn't have much time to cook," he says, so they often ate boxed meals. After taking over the Rich Plan, Adamson found himself with a freezer full of fine food. "‘We have the greatest food in the world,'" he told her. "‘Either you're going to learn how to cook or I will.' And she said, ‘Then go do it!'"

His secretary gave him a copy of the Doubleday Cookbook, which he still has and is dog-eared and marked from years of use. After cooking many meals he subscribed to the "cooking as an art" philosophy—he realized that certain dishes required specific ingredients, of course, but you could also do a lot of experimenting. (In fact, one of the products Rich Foods still carries is the result of one of his experiments. Duke's Private Blend (pictured above) is an Italian-influenced blend of herbs and spices. It's also used as a "calling card" at home shows.

Also furthering his interest and skills is his friend Peter Heinen, who owns a guest house in Issum, Germany, and was a lead chef for the Rotterdam Cruise line. Heinen taught Adamson many of his culinary secrets.

Adamson's favorite cuisines are Italian and Chinese. He uses the highest quality cookware (including several very good woks) and knives for all of his dishes because they do the job well, thereby making the cooking experience more special. And he keeps a chef's jacket in his closet, which he sometimes wears for inspiration when he entertains or cooks for the family.

Duke Adamson, a former president of the Sanford Chamber of Commerce, helped establish the United Scholarship Fund for Seminole County students during his tenure with The Rich Plan, and is a ten-year board member of the Florida Chamber of Commerce in Tallahassee. When this successful entrepreneur, now retired, isn't serving the community, he may creating and serving a meal for family and friends.

Pasta alla Carbonara (Pasta with Bacon and Egg)

Familiar to many as spaghetti carbonara, this dish is an Italian classic. This recipe calls for linguini instead, which gives the dish a little more “heft.” Fettucine is another good choice.

Ingredients
1 lb. linguini
1 lb. bacon or pancetta diced
2 eggs plus 2 egg yolks
8 oz. shredded Parmesan or
Italian-blend cheese
2-4 tablespoons extra virgin olive oil

Cook linguini al dente, according to package directions.
Meanwhile, in a large stainless steel mixing bowl beat the 2 eggs and 2 yolks with a fork or whisk. Add cheese, and mix well.
Heat a large skillet and sauté the bacon or pancetta on medium- high heat until slightly crispy.*
Drain the linguini (do not rinse) and add it to the egg-and-cheese mixture. Pour the slightly crisp bacon and oil over the egg- and-cheese mixture, toss well.
Cover large pan and let the heat from the pasta and the oil cook the egg and cheeze mixture. (important)
After 3 to 5 minutes serve with a pasta fork.
Upon serving use red pepper flakes, and salt and pepper to taste.

*For a reduced-fat version, boil the bacon before sautéeing.

Serve with Caesar salad and crusty Italian or garlic bread, if desired.

Serves 6

Wine Suggestions To stand up to the salt and smoke of the bacon, try a full-bodied Italian red such as Barolo or Chianti Classico, or a California Pinot Noir or Merlot.