Reggie White has a secret. He knows the power of food. It can bring people together and make them happy. As a youngster, White learned that the dinner table was at the center of all family celebrations and gatherings.

It's a lesson he's never forgotten and still uses to his advantage.

Family/background: "I'm married to Kim. [I] grew up in Rochester, N.Y., and later moved to my parents hometown of Bradenton, Fla. I grew up with a brother and sister, Shanta and Everette, who both live in Atlanta."

Career: "For over 11 years I've been in sales and sales management in the health care industry. I currently work for Aetna as a large group sales executive."

Hobbies, interests: Sports, reading, arts.

Who taught you to cook? "I mostly picked up tips from my mom and godmother in Virginia. We call my mom "MacGyver" after the TV character because she can whip up a meal from nearly any ingredients in the kitchen. My godmother, an avid gardener, taught me a little about using fresh herbs in cooking. I occasionally pick up a few things from my younger brother, Everette, who probably could make a career out of cooking!"

Culinary roots: "Southern."

How did your love of cooking develop? "I first started cooking for my dates. Every single guy has 'this one' recipe that he cooks to impress his dates. . . . I just took my 'one' and started to expand it out to others."

Cooking style: "Slow and steady. Soups, stews, roasts in big Dutch ovens or slow cooked till the meat falls off the bone. Fall and winter are the best seasons for me. There is a lot of sports and a lot of chances to have friends over for some good food."

What is the most enjoyable aspect of cooking? "Seeing folks enjoy what you spent some time putting together."

Culinary achievements: "The first time I made seafood gumbo. I watched a few people on TV create the roux, and I was able to do the same my first time out. I cooked it that night for a big boxing party I had. I remember coming into the kitchen late that night and watching several people hovered around the pot scooping up the last bit like it was the last time they were going to eat or something."

Culinary ambitions: "Teach my wife to cook all the things I like so I can retire from the kitchen."

What is your favorite thing to eat? "Seafood."

Culinary pet peeve: "Steaks that are overcooked."

Memorable flop: "I made a big pot of seafood soup for the annual Gourmet Gents cooking event. In the transport of it downtown, and having it sit at the event all day . . . it spoiled. One of the organizers came over toward the end and told me I had to stop serving it. I wasn't embarrassed because I know it started out good."

Most memorable meal? "Thanksgiving 1999. My dad has just come out of the hospital and my mom had the flu. So me and my brother and sister got in the kitchen together and cooked the whole Thanksgiving dinner. It wasn't as good as Mom's, but it was close. I remember my dad saying during our prayer how blessed he was that we were all together that day. It was the last Thanksgiving that we did. My father died a month later, the day after Christmas."

Do you favor a particular ingredient? "Rosemary and garlic."

Do you have a tip for today's cooks? "Invest in good cookware."

How do you feel about recipes? "I'm not really into them. My mom never used them either. "

When I eat out, I like to order: "Lamb."

If you could prepare a fantasy meal for anybody, who would it be and what would you cook? "I have always thought it would be real cool to sit down and chat with the great photographer Gordon Parks. He is a modern-day Langston Hughes. He was a true renaissance man: author, poet, musician, playwright. To know that he directed the '70s movie "Shaft" doesn't begin to show his diverse talents. I would probably slow roast a nice piece of beef so we could have an opportunity to talk all day."

-- Betty Parham

SOUP

Curry Chicken Soup With Mushrooms|

Makes 8 servings

Preparation time: 30 minutes, plus 1 hour refrigeration

Cooking time: 1 hours

"Reggie made this soup for my sister from California. It had her plotting ways that she could freeze it and take it back on the plane ride home," says Kim White. Reggie adds 1/2 stick of butter into the soup, but it is just as good without it. For those wanting more spice, add curry powder or Tabasco. Serve with crusty French bread.

2 pounds chicken thighs

Salt and pepper, to taste

10 cloves garlic, crushed

4 tablespoons curry powder, divided

1 large onion, diced

1 large bell pepper, diced

2 sprigs or 1 tablespoon fresh rosemary

1 (14-ounce) can low-sodium chicken broth

2 chicken bouillon cubes

8 ounces fresh sliced mushrooms

1 cup wild rice

Tabasco, to taste

1/2 cup heavy cream

In a bowl, sprinkle chicken with salt and pepper. Add garlic and 2 tablespoons curry powder and rub mixture into chicken. Refrigerate for at least 1 hour.

In a large stock pot, bring chicken and 8 cups of water to a boil. Reduce to a simmer and add onion and bell pepper and cook for 30 minutes. Remove pot from heat. Remove chicken and set aside to cool. Skim soup to remove any film. Add remaining 2 tablespoons curry powder, rosemary, broth, bouillon, mushrooms and rice to the soup.

When chicken is cool enough to handle, remove meat and return chicken to pot. Return soup to a boil, reduce to a simmer, cover and cook for 45 minutes or until rice is just cooked through. Add several dashes of Tabasco and season with salt and pepper. Stir cream into soup.

Per serving: 275 calories (percent of calories from fat, 39), 19 grams protein, 25 grams carbohydrates, 4 grams fiber, 12 grams fat, 68 milligrams cholesterol, 367 milligrams sodium.

Who are the best cooks? We're looking for Georgia home cooks who deserve recognition for their talents and who have interesting recipes to share. Fax at 404-526-5509, e-mail kitchen@ajc.com or write to Betty Parham, Food Department, The Atlanta Journal-Constitution, 72 Marietta St. N.W., Atlanta, GA 30303. Give us your name and phone number, as well as the name and number of the cook you'd like us to consider. And tell us a little about what makes this cook special.