How to Plate Spaghetti

    Published: 06-16-2009
    Views: 19,579
    Lieutenant Tom Popatis a firehouse chef, demonstrates how to plate spaghetti.

    Tom Papoutsis

    Tom Papoutsis is a “Firehouse Chef” that currently holds the rank of Lieutenant with the Fairfax County Fire and Rescue Department. Tom’s experience in the Fire Service spans over 29 years, 19 of which have been with Fairfax County. The bulk of his firehouse culinary expertise has been practiced during his tenure there. He was a national finalist in the 2004 Tabasco Cook & Ladder Competition finishing in the top 10 of the nations Firehouse Chef’s, and traveled to New York City to compete in a cook off with his peers. He has also been placed on the “charity” auction block several times to prepare meals for the highest bidder. Tom likes to specialize in Italian and Greek cuisine being of the same heritage, but also enjoys preparing Asian and of course “Good Ole American” foods as well. He concentrates on entrées but also has a few hors d’oeuvres and dessert specialties as well, such as his versions of Bruschetta and Amaretto Cheesecake. For the past year he has been studying the practice of making homemade Italian deli meats and sausages. Tom’s motto: “It’s just cooking, not rocket science, take a chance…..you might like it!” Residing in Chambersburg, PA with his wife JoAnn, twins Jonathan & Katie and “Buddy” their Golden Retriever. Tom enjoys cycling, hunting, fishing, woodworking, raising his children and helping form today’s youth while volunteering with son Jonathan’s Cub Scout pack. Tom can be reached via e-mail at [email protected]

    Okay, here we go. We are going to plate this up. I have got nice big scoop of spaghetti we are going to put in there. Nice healthy portion, enough for a grown boy to eat. There we go. We are going to take, and actually I am going to take a couple of lengths of sausage, and let's see what I have got here. I have got a spoon here, see if I can pick this up, roll you in, theres our sausage. We are going to top that off with a little bit of this imported Romano cheese, just like that, and if you like, if you so desire, little bit of extra sauce. There you have it, spaghetti with homemade sausage, and homemade sauce.