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It all started with a mother’s patience

By Channing Fullaway-Johnson, culinary coordinator, Community Education, Lincoln Land Community College

As the new culinary coordinator for Lincoln Land Community College, I thought I would briefly introduce myself and share a story about my joy for food, teaching and being in the kitchen. 

Moving from Florida to the Midwest as a teenager, there was a definite culture shock, especially around food. I was of course quickly introduced to the Springfield horseshoe, and this sparked a fascination with how culture influences food and how dishes are created, adapted and change over time. 

At 17, I started working at a small, local diner, and this only fed into my fascination with food and culture. Later, I became a student in the LLCC culinary and hospitality program, which took my passion for food to a new level as we learned about topics such as the fundamentals of cooking, molecular gastronomy and how food has shaped the world and history. 

I have spent over a decade in and around all kinds of commercial kitchens, feeding anywhere from a handful of people to thousands at a time. I often worked two jobs and taught at LLCC to further indulge my curiosity and passion for the fast-paced, ever-changing world of food.    

All this said, when I end a long day (much, I’m sure, like many of you), I’m not looking to make an elaborate four-course meal. I search for simplicity and comfort. 

I grew up with a mom that put a lot of thought into what we nourish our bodies with. She spent hours in the garden and then would go inside to place bread in the oven that had been proofing. My love and curiosity for food started at an early age as I followed her through her day. I will forever be grateful that she nurtured this curiosity by allowing me to help. She gifted me my first chef knife (a butter knife) at four years old so I could make egg salad sandwiches. I now find comfort in the foods I had as a kid, like fresh baked bread and egg salad.    

In my new position as culinary coordinator, I hope to continue to share the joy that food brings to the community through new classes, demos and dinners.  

Fresh white bread


  • 1 tsp. yeast, active dry
  • 1 cup water, warm
  • 3 tsp. sugar, white
  • 1 tsp. honey
  • 1 1/2 tsp. salt
  • 1/3 cup olive oil
  • 3 cups AP flour


  1. Bloom the yeast together with water, sugar, honey and salt.
  2. Once bloomed, combine the yeast mixture with the oil and flour, and mix until incorporated.
  3. Set the dough into a greased bowl, and allow it to rise for 1 hour in a warm place.  
  4. Knead and shape bread. This will make a couple smaller loaves or one large loaf. Rise for an additional 30 minutes.
  5. Brush with egg wash, and top with sesame seeds.
  6. Bake at 325F for 30-35 minutes.

Mom’s egg salad


  • 6 large eggs
  • 1/2 cup mayonnaise
  • 2 to 3 tsp. Dijon mustard
  • 1/4 tsp. sea salt
  • Freshly ground black pepper
  • 1/4 cup finely diced celery
  • 1 Tbsp. chopped fresh chives or green onion. 
  • 1/2 tsp. salt (add to the water)
  • 1/4 tsp. baking soda (add to the water)


  1. Place eggs in a pot, and cover them with cold water by 1 inch. Add 1/2 teaspoon salt and 1/4 teaspoon baking soda to the water. Bring the water to a boil over high heat. As soon as the water begins to rapidly boil, turn off the heat and cover the pot. Leave the eggs in the hot water for about 12 minutes.
  2. When the time is up, drain the eggs and transfer them to a large bowl of ice water to stop the cooking process. Leave them in the ice bath for at least 14 minutes before you peel the eggs. Peel and chop the eggs. 
  3. In a bowl add chopped eggs, onions, mayo, mustard, celery and seasoning. 
  4. Cover and chill in the refrigerator for 20 minutes. Stir. Then season to taste and serve.


Lincoln Land Community College offers credit programs in Culinary Arts, Hospitality Management and Baking/Pastry, and non-credit cooking and food classes through LLCC Community Education.

Cooking or food questions? Email