From Seattle, Washington, where he was born and lived the early years of his life, to Gloucester, Virginia, this gentleman has had a lifetime of experiences covering many miles and through them all he has “always cooked for myself.”

Mike Nelson left his hometown to join the Air Force in 1972. After serving four years, Mike attended a special school expecting to continue Air Force base work; there he met a man from Langley Air Force Base in Hampton. “He told me when I finished to get in touch with him; he might have a job for me.”

Fast forward, Mike retired from Langley nine years ago after working for the government for 34 years. Yet he’s not completely retired and as he has a talent for repairing almost anything that needs help, his phone rings often. Mike also works with the Gazette-Journal several days a week. With his energy and zest for life, there really is no such thing as retirement for this man.

Mike does more cooking now than ever before. His wife Tina, whom he met on a blind date in Gloucester, is still fully employed (they just celebrated their 40th anniversary) so he gets the chance to use his mother’s old recipes or make up his own. “My mother, who was of German descent, was a great cook.”

Mike says he started out barbecuing and says, “I still do a lot on the grill,” but his cooking has developed into chef’s status. He has even developed his own method of cooking old ham. “It’s not soaked. Just scrub the ham well, and then put in a pot covering it with water, and simmer for seven to eight hours. It comes out perfect.” He makes his own salad dressing. ‘We keep it on hand at all times.” And Mike adds, “I use a lot of garlic in my cooking. When eating my garlic dip, don’t get near or kiss someone who hasn’t had a taste.”

He always takes something out of the freezer for next day’s cooking. “I’m always looking for sales, especially on meats.” When making salads, “I always uses my lettuce spinner,” and says, “Once I get things prepped, it’s smooth sailing from then on to dinner.”