Cooking with Heart: Aidan McFarlane’s Culinary Journey
For Aidan McFarlane, cooking transcends mere sustenance, transforming into a heartfelt act that nourishes both body and soul. The 21-year-old resident of Wilkes-Barre aims to create dishes that foster community and bring joy to those around him.
“When you cook for other people, I feel like it brings them together,” Aidan shares. “It creates conversations, and it puts smiles on people’s faces, and that’s what it’s all about, in my eyes. If someone’s having a bad day, you could always make them a dish, and then they could smile after. And that’s what I believe in.”
Aidan’s family home in South Wilkes-Barre is filled with festive cheer as he prepares sweet potato pie on his late grandmother’s cutting board, a poignant reminder of the culinary legacy she left behind. Rosalie Fendrock passed away two years ago, but her memory lives on through the dishes Aidan recreates.
Early Passion for the Culinary Arts
From a young age, Aidan’s fascination with cooking was evident. While other children were glued to cartoons, Aidan found his heroes on the Food Network. “I always say that my superheroes weren’t the people on TV like in those cartoon shows, It was always the chefs on TV,” he recalls.
Encouraged by his mother, Diane, Aidan’s culinary journey led him to a memorable appearance on Food Network’s “Chopped Junior” at just 11 years old. Although judges noted inconsistencies in his skirt steak, the experience ignited his passion for cooking on camera.
Recently, Aidan graduated with a bachelor’s degree from Point Park University in Pittsburgh, majoring in business management with a minor in hospitality. He plans to start a master’s program in business administration soon.
During breaks at home, Aidan takes charge in the kitchen, delighting his family with culinary creations like seafood Alfredo for Christmas Eve and prime rib or lamb chops for Christmas Day. His ambition extends beyond family meals, as he dreams of hosting his own cooking show and owning a restaurant named “McFarlane’s.”
Savoring Sweet Potato Pie Memories
Among Aidan’s cherished recipes is sweet potato pie, a dish that holds sentimental value and is a staple in his holiday baking. His love for this dessert traces back to second grade when his teacher, Jean Semcheski, introduced him to its delightful taste.
“Once she gave me that slice of pie, I kind of bit into my future,” Aidan reminisces.
The pie begins with roasted sweet potatoes blended with butter, sugar, evaporated milk, vanilla extract, eggs, and cinnamon, creating a smooth filling. Aidan pours this mixture into pie crusts, often store-bought due to limited oven space, but he hopes to perfect his own pie dough someday.
As the pies bake, the kitchen fills with the warm aromas of cinnamon and vanilla. Each slice brings Aidan back to his childhood, evoking cherished memories.
Sweet Potato Pie Recipe
2 large sweet potatoes, roasted, peeled, and mashed
1 stick salted butter, softened
¾ cup sugar
1 12 oz. can evaporated milk
2 tsp. vanilla extract
3 eggs
2 tsp. cinnamon
Two pie crusts, either homemade or store-bought
Add filling ingredients to a blender, and blend until incorporated. Pour into two pie crusts. Bake at 350 degrees for one hour.
