Rowan student Diana Walker is now an award-winning chef after her win at the college’s Men’s Health Night Chili Cook-Off in November.
Walker has always wanted to open a business in her native Ecuador, which she left in 2013 to settle in the U.S. She has lived in Mt. Laurel for nine years and learned English through ESL (English as a Second Language) courses at Rowan Burlington County.
Walker originally pursued nursing, but deep down, she knew her heart wasn’t in it. She had always dreamed of a career in the culinary arts, her inspiration being the recipes she cooked with family.
“I love to try new recipes,” she said “My mom, she always liked to cook, and she taught me a lot of stuff.”
Walker’s chili won her the college cookoff contest, and it was featured at a Super Bowl party on campus last month in time for National Chili Day on Feb. 24.
“I was so happy to win the competition,” she said. “It was a great experience.”
Walker didn’t have much experience with chili before she emigrated, but was familiar with what was called in Ecuador “meat and beans.”
“In my country, we do not cook chili; we do not make that dish at all,” she noted. “When I came to the United States, I learned a lot of dishes. One day my husband said, ‘I want to eat chili.’”
“Diana’s Chili” combines Ecuadorian and American flavors, including ground beef, pepper, beef stock, scallion, oregano, sweet Italian sausage, cumin, thyme, parsley and chili powder. Walker also likes to garnish the dish with cheddar cheese and corn tortillas chips.
But Walker’s dreams go beyond her winning recipe.
“I wish one day to open my own bakery, because I love baking,” she noted. “Not here in the United States, but probably in my country.”
Walker now works as a decorator at L&M Bakery in Delran. She shared advice on pursuing aspirations.
“Just follow your dreams,” she said. “Do what you like, do what you love. You’re going to have a lot of fun.”
To try Walker’s chili, cook ground beef and Italian sausage in a large pot over medium heat. Add chopped onion, bell pepper, scallion, garlic and jalapeno. Add salt and pepper, and cook for eight minutes. Add the wine, chili powder, brown sugar, cumin, tomato paste, thyme and oregano and stir, cooking for three minutes.
Add diced tomatoes, kidney beans, beef stock and parsley and bring the mixture to a boil. Reduce the heat to medium low and cook for about 45 minutes to an hour. Taste for seasoning and serve with garnishes.
To learn more, visit https://www.rcbc.edu/newsroom/student-pursues-passion-culinary-rcbc
