Free Press: So tell me a little bit about yourself, where you grew up, went to school, etc.
Dennis Gilbert: I grew up in Sangerville, Maine, which is right in the middle of the state. I went to Colby College for my undergrad and then to the University of Iowa Writers Workshop for my MFA.
Then I came back to Maine where I was a chef for 10 years at a few different places around the state. One place was called No Tomatoes, which was in Auburn and a very funny place to work at, but I won’t get into that. Then I started teaching in 1983.
FP: Where did you begin teaching?
DG: I taught two English courses at USM in the town Learning Center up on High Street. Back then it was a lot different as it was open access. After I started teaching I stopped cooking professionally.
FP: After cooking, why teaching?
DG: Teaching is such a creative activity. I like being in the classroom and the exchange of ideas that goes on. I teach all writing courses, which can be dull in some cases, but it’s rewarding to stimulate students to do creative work.
FP: Why have you stuck with USM all this time? Have you taught elsewhere?
DG: I’ve taught courses through some high schools as well as Haystacks Mountain School in Deer Isle. I also have taught creative writing workshops at Bates during the summer. I originally started at USM because it was a relationship of convenience, but it’s grown into much more.
FP: What about outside of school, any hobbies?
DG: I still cook a lot. Actually I cook more now than when I was a chef. I do a lot of painting also, but I don’t know if I’d call that a hobby. I’m finishing up a painting right now for the Audubon Society to give up for auction.
FP: What’s your favorite dish to cook?
DG: Chicken pie.
FP: That sounds simple for a chef? Why chicken pie?
DG: There have been so many miracles that have happened in the history of the world, and I think of some foods that are miracles. Bread is the most obvious; it’s such an important food and it came about in an accidental way. That’s a miracle, and I think chicken pie is like that. It’s the most savory and aristocratic dish of home cooked foods.
FP: What are you reading right now?
DG: A couple books, one called The Rest is Noise by Alex Ross. It’s about recorded music, and the evolution of classical music in the 20th century. I’m also reading Pork and Sons by Stéphane Reynaud, which is a cookbook.