Photographed on location at the Agentis Kitchen & Bath showroom in Allentown.
Charles Twohig (a.k.a., Chef Chuck) began cooking at a young age as a way to help his grandfather, but it wasn’t something he felt strongly about then. “As I got older, I really fell in love with cooking and began working in commercial kitchens, starting in roles like dishwashing, cold prep and running a buffet line while picking up any little information I could,” he says. “I eventually began line cooking and working on food for catering events, which just fueled my desire to want to learn and do more. In 20 years in the kitchen, I have learned so much, and worked my way into executive chef roles with multiple different companies.”
Twohig was named “Best Chef in the Poconos” in 2013, has appeared on numerous television shows and cooking segments and has had his recipes printed across multiple publications, but he says the most important ingredient for him was the people. “I really loved the hiring process as a chef because I was able to surround myself with great people,” explains Twohig. “None of those awards or accolades would have been possible without a dynamite team around me, and I was always able to make that happen. My philosophy has always been that I can teach anyone to cook, but I cannot teach anyone to be a good person who will care for the people around them when the tickets are backed up to the floor and we are running out of all our prep. I have taken great pride in training people to bring out their best in the kitchen, and I have benefitted immensely from building the bonds that I have with the people who were my kitchen family.”
But the desire for a better work-life balance ultimately led Twohig to look for a profession outside of the culinary field. He began working as a personal assistant for a good friend (and fellow foodie), Chas, and was afforded the time to pursue his blogging career. When COVID hit, business began to suffer and the two pivoted to focus more on Chas N Chuck’s online presence. Their TikTok page has garnered nearly fifty thousand followers, and Twohig says the engagement is high, with hundreds of comments on each video. He tries to respond to as many as he can, and hopes commenters know how much it means to him that they take time out of their day to watch him.
On his pages, followers can find honest food recommendations for bites that taste good and are affordable. “I love a good cheesesteak,” he says, noting Wiz Kidz, Eli’s and The Pizza Joint as favorites. Twohig says that those familiar with his account know that trying out different hot dog spots is a big thing for him (he lists Jimmy’s Doggie Stand in Phillipsburg, New Jersey, as a favorite). “It began as a way to do the videos with my kids,” he says. “They can be picky eaters, but they love hot dogs. And then it just became a thing I was kind of known for.”
Here, Twohig is sharing a hot dog topping that he grew up with in Brooklyn, New York. While there aren’t many places offering it in the Valley, he says he’d love to see it take off here. “I truly believe it is the best way to eat a hot dog,” he says. His advice? Make it exactly according to his recipe once and then have fun with it: “Who knows, maybe your version will end up better than mine.”
Ingredients
- 3 large onions, diced
- 4 Tbsp. vegetable oil
Dry:
- 1 Tbsp. kosher salt
- 2 tsp. chili powder
- 2 tsp. sugar
- 2 tsp. dry mustard
- 1 tsp. black pepper
- 1 tsp. cinnamon
- 1 pinch cayenne (optional)
Wet:
- 1 cup water
- 6 Tbsp. ground tomatoes
- 2 Tbsp. ketchup
- 3 tsp. cayenne hot sauce (for instance, Frank’s RedHot)
Instructions
- Cook down the onions over medium heat in the oil until soft and translucent.
- Add all dry ingredients and fold together. Let cook for about a minute to allow the flavors to blend.
- Add all wet ingredients and cook for another three minutes. Serve hot over hot dogs.
Holds well and can be stored safely in the fridge, covered, for up to five days.
Published as "Beyond the Menu" in the February 2023 edition of Lehigh Valley Style magazine.
