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How an HU Alum uses his profession to give thanks

(Marshal Cusaac)

(Marshall Cusaac)

Kadidja Dosso | Staff Writer

Thanksgiving is a special time of the year in the U.S. where families, friends, and loved ones come together to bond, share their love, enjoy one another’s company, and most importantly feast. Marshall Cusaac  an alumnus of Hampton University’s class of 1985, who was born and raised in Philadelphia, PA is an example of this.

Cusaac only applied to Hampton University and “Thanks to prayer, confidence, and hope,” Cusaac remarked, he was accepted. He graduated from Hampton with a Bachelor of Arts in Marketing. Marshall Cusaac holds an occupation in which he is able to assist communities as well as families who are in need. Cusaac currently resides in Washington, D.C. where he works for the U.S. Government Department of Housing and Community Development as a Housing Regulation Specialist.

This profession allows him to reflect upon how thankful he is for his family. “Thanksgiving to me is every time I get a chance to see my family,” Cusaac stated. 

Marshall’s favorite memories of Thanksgiving are all tied to his family’s preparation of the actual feast.

“We season, we cut, we stir, we fuss all while ‘Mom’ scolds us about how we’re preparing some of her specialties, and we still manage to have a great time and enjoy one another!”

Cusaac’s favorite meal to prepare is his famous lasagna, although he rarely prepares it. What excites him the most about it is the unique flavor and twist that he adds to lasagna.

You may be used to a plain and simply prepared pan of lasagna, but, for Marshall Cusaac, lasagna is a production. There is a series of steps that he must complete to prepare the dish and there is specific chronological order that the steps must occur in.

While at Hampton, Cusaac was a member of the Beta Gamma Chapter of Phi Beta Sigma Fraternity Inc. as well as Student Special Services, now known as Student Support Services.

Post-graduation, Cusaac was a flight attendant for a major American airline, Trans World Airlines (TWA), for 6 years. This career allowed him to travel the world and to gain exposure to a plethora of cultures.

Cusaac includes; sautéed mushrooms, sautéed spinach, pork pepperoni, ricotta cheese, feta cheese, ground turkey, a series of spices, oregano, basil, and his secret herb that adds the perfect blend of flavor that will linger on your taste buds for a week.

He learned about one of his special ingredients of adding pepperoni to the lasagna from his experience as a flight attendant.

While at Hampton, Marshall’s favorite day of the week was Fried Chicken Sunday’s. But, once a semester he skipped out on his favorite day at the cafeteria and prepared a T-bone steak in the toaster oven that he kept in his dorm room.

His creativity and resourcefulness played a pivotal role in his love for cooking.

“Food brings life to gatherings. I love when I’m able to prepare a dish with love and skill and in return I am shown appreciation that allows them to keep coming back for more.”

Cusaac gains his inspiration to cook from watching PBS, The Cooking Channel and Food Network faithfully every Saturday and continues to learn more about the world of food.

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1 Comment on How an HU Alum uses his profession to give thanks

  1. Mr. Alvee Turner // November 30, 2015 at 2:23 am // Reply

    What a great and powerful successful gentleman. I’m am so honored to have this wonderful sharp humble brother as my very best friend and tremendous mentor. Heaven is truly missing an angel. Thank you God! Thank YOU Marshall.

    Like

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