Add to ORKG“I was born in Del Rio, Texas and now here I am.” This is how Wayne Calk, who has been participating in Chuck Wagon cooking either in competition, historical and cultural festivals or for private catering events for over 30 years, begins his recollections as to what got him interested in cooking. He begins by addressing his childhood culinary mentors. From his mother he learned through osmosis the basis of cooking. From his father he learned the ability to cook with speed and to approach cooking like a science. From his eight-grade teacher he learned the value of knowing how to make the necessary equipment cooking on a campfire requires—from making the stove itself. These three lessons fed the culinary seed within him that was just waiting ...