by Constance Huang

On Thursday, January 19^th, The Earlham community came together to attend Gus DaSilva’s Memorial which in Earlham College’s Stout Meeting House. Privately and professionally, Gus was a man who lived his life with passion. He was passionate about his Portuguese heritage, cooking, music, travel, his faith, his friends, and especially his family.

Gus took great pleasure in generously sharing his culinary talents.  He often remarked that he belonged “in the kitchen” and those who ate his creations knew it to be true.  This is how he shared himself with the rest of us—and how he will be remembered.

The president, David Dawson, delivered a speech to welcome all the people in the memorial, especially Gus’s family, and share his and his wife’s memory about Gus. At the same time, David also told people his understanding about Gus; even though he didn’t get these truths about Gus firsthand.

David said, “I have heard so much about Gus’s deep love of Earlham, about his extraordinary skill as a chef, and about his equally important, second full-time job as Earlham’s multilingual, international interpreter and ambassador of food.”

David expressed his experience and remembrance of Gus towards the end of his speech. “Gus was a very large presence–large in smile, large in gesture, and above all, large in heart. The place he leaves in our hearts is therefore very large as well.”

Nelson Bingham also attended this memorial. At the interview before the memorial, he shared some his impressions and fun things about Gus as a colleague.  “A lot of his work would be to plan the menus and oversee the preparation for special meals that we would have for visitors and colleges, things like that. And he also, of course, planed the menus for regular meals. He always wore top chief’s hat and he was very visible, friendly and outgoing. For that reason, he made many friends among faculties, and among the students, staff.  So, of course, it was sad we lost him.  It was an unfortunate medical condition that he died from and it was really unexpected.”

During the interview, Nelson mentioned his idea about how Gus thought about meals.  He said that Gus understood that the meal wasn’t the main thing.  “The main thing was people coming together.  And the meal was a way of supporting the main purpose.” Nelson felt that knowing Gus, he would probably be a little embarrassed by all the attention people are giving to his life now. “Because usually he wasn’t putting himself out front, he was putting his food out front.” he said with a smile.

Both Kathie Guyler and Trish Eckert talked about Gus’s passion of his work from their experience. Trish mentioned that even though she didn’t have the privilege of knowing Gus personally.  She said, “While preparing for the memorial service, I have interacted with many others who knew him. As they talked about him, I realized I had really missed out on knowing an incredible person who absolutely loved this community.”  Kathie emphasized that Gus often told her that he belonged in the kitchen.  “His real passion was food – Cooking.  He also was a people person – we knew when Gus staffed the Red Hot station – regardless of what was served, students would come to see his cooking show!” said Kathie.

In the memorial, Gus’s family; his wife Pam, her daughter Lynn, and Lynn’s daughter Elaina, sat there quietly to remember Gus with all the people together.  Their expressions were sad, but they showed their strong love for Gus, and met and greeted those who were present at the memorial.

Gus had been with us as the Executive Chef for Earlham College since the summer of 2005, and his passing has been a tragic and unforeseen shock to our community. The community is grateful for his contributions. These memories about Gus, his passion for food, and his work for our community will be preserved as a fortune for this college.