Chef Spotlight: DR. TERRANCE P. ZEALAND of the AIDS Resource Foundation for Children

Editor's Note: Dr. Terrance Zealand assumed the position of Chef at the AIDS Resource Foundation for Children (ARFC) after retiring as the organization's Executive Director. This year, he has expanded his culinary expertise by canning fresh fruits and vegetables. We recently attended an event at the ARFC's community center, the Academy Street Firehouse in Newark where countless people enjoyed Dr. Zealand's delicious fare. He is a wonderful example of a person who uses his gifts to enhance the lives of others. Dr. Zealand is in this week's "Chef Spotlight."

Dr. Terrence P. Zealand is co-founder of the AIDS Resource Foundation for Children (ARFC), along with his wife Faye Zealand. Dr. Zealand served as the Executive Director of ARFC from 1985 to 2013. He developed the first housing program in the country for children infected by HIV/AIDS, the St. Clare's Homes for Children in Elizabeth, New Jersey. Other key initiatives at ARFC that Dr. Zealand implemented include a center for families impacted by HIV/AIDS in downtown Newark, a summer camp for children with chronic illness, and an after-school program specifically for children infected and affected by the virus. Dr. Zealand also spearheaded a supportive housing program in Essex County that is now the largest of its kind in the state to target those living with HIV/AIDS.

In 1990, Dr. Zealand organized a delegation of pediatric AIDS experts to visit the Elista region of the Soviet Union to study the outbreak of AIDS among children and train local physicians in HIV/AIDS treatment and care. In 1992, he assisted 30 pregnant HIV positive women being held at the Guantanamo Bay Naval Station to enter the United States to give birth. In May of 1998, he secured funding to provide medical services at mission clinics run by the Holy Ghost Fathers in East Africa and traveled for 21 days in Kenya, assessing the impact of pediatric AIDS in both rural and urban settings.

Prior to founding ARFC, Dr. Zealand worked for the NJ Department of Health in the Division of Narcotics and Drug Abuse and served as Director of the Collier School for emotionally disturbed adolescents. He received a Masters of Science in Rehabilitation Counseling in 1971 from the University of Scranton and his Doctorate in Education in 1982 from Rutgers University. He recently received an Honorary Doctor of Laws Degree from Bloomfield College.

Dr. Zealand has chaired the Governor's Advisory Council on AIDS and the Child Welfare League of America's National Subcommittee on Orphans to AIDS. He is the recipient of numerous awards including the Lewis Hine Award from the National Child Labor Committee and was named Humanitarian of the Year by the NJ Association of Schools and Agencies for the Handicapped.

What was your earliest interest in cooking?

As a child, I remember the wonderful smells created when my Polish grandmother made Sunday dinner. She allowed me to help her when she fried chruschiki and potato pancakes.

Who were some of your career mentors?

My dad. His specialty was big flavorful pots of never-ending soup. And my lovely wife of 44 years who introduced me to soul food. She is one of seven siblings, and when they came together for family meals each brought their own special dish - corn pudding, sweet potatoes, potato salad, mac 'n' cheese, and Gam, the matriarch, made the best collards of all time. I learned comfort foods from the best.

What culinary styles have influenced your career?

With an Eastern European heritage, I tend to round out every meal with some pickled beets or a cucumber salad. And when we get together with extended family, I have been known to throw down some American soul food standards.

What do you consider the most distinguishing features of your work as a chef?

The most unique feature about my cooking is the special clientele that I serve. I am the retired co-founder of the AIDS Resource Foundation for Children (www.aidsresource.org), a non-profit organization in Newark, NJ that works with children and families impacted by HIV/AIDS. My kitchen is in a wonderful 100-year-old former firehouse in downtown Newark. I cook meals here for 200 children and adults, and we help 87 families with groceries every month. We partner with the Community FoodBank of NJ to get fresh food each week, and you really never know what produce will be donated - it could be 50 lbs. of fresh beets, carrots, apples, turnips, peaches, potatoes... My challenge is to turn what is available into a nutritious meal. For people living with HIV, healthful eating is a big part of wellness. I am fortunate to have an opportunity to get creative in the kitchen while also supporting the community.

What is your favorite meal?

Southern-style fried chicken is my favorite dish to make-and eat!

Tell me a little bit about your restaurant for our readers.

ARFC's Academy Street Firehouse has a large kitchen that I designed when the organization renovated the building 18 years ago. It's become a space that is well-loved by our clients and the community, where everyone can enjoy a home-cooked meal and talk to someone who is supportive. I am honored and privileged to spend my retirement doing what I love best, feeding those in need.

To learn more about the Aids Resource Foundation for Children (ARFC) in Newark, NJ and their Academy Street Firehouse Community Center, visit their web site at http://aidsresource.org/.

Photo Credit: Courtesy of the ARFC

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