Although he couldn’t have known it at the time, Chuck McQuaid’s fourth grade school year had his future written all over it. Due to redistricting McQuaid was transferred from Westbrook School to Maple Road School. During that year McQuaid became good friends with Elizabeth, a classmate. He also completed an assignment to draw a picture of himself in the future. He depicted himself in a policeman’s uniform. In 2003, when McQuaid was 21 years old, he became one of West Milford’s Finest. Last month he and Elizabeth celebrated their second wedding anniversary. McQuaid has lived in West Milford since the age of three and he holds his hometown in high regard. “It’s really all I’ve ever known,” he said. To attain his career goal, McQuaid had to go through the civil service application and testing processes. Once on the West Milford Police Department’s list he had to complete a departmental application, a police chief’s interview, a background check and medical and psychological testing. After he was hired by West Milford he was sent to the Passaic County Police Academy in Wayne for six months. The days started early at the academy. Physical training each morning took the recruits on a five mile run around Garret Mountain. Since he had always been physically active, the runs, push-ups and sit-ups were actually enjoyable to McQuaid. His class work was comprehensive. “We went over everything that would be relevant; the criminal codes, motor vehicle statutes, EMT training, two weeks of fire arms training,” he said. After six months McQuaid graduated, transitioning from recruit to police officer. At the ceremony he received the physical training award. Back in West Milford, as a new hire with no prior experience, McQuaid was paired with a field training officer for about three months. “That’s to familiarize you with policy, procedures, guidelines, sector lines, all your responsibilities,” he said. There are currently 42 sworn police officers covering the 80-plus square mile township. By some standards West Milford, with a population of 25,850 people, could be considered a quiet, semi-rural area, yet the police department logged 15,702 calls in 2010. There’s no such thing as a typical work day for emergency personnel. “It’s varied, you just never know what you’re going to be called to do. Our call volume by its nature is very diverse and you have to be prepared for everything,” McQuaid said. Working in his hometown, McQuaid is on familiar turf with familiar faces. “I am very thankful to be working in West Milford. I do feel that by growing up here I inherently have a sense of pride in the town and I genuinely care about the community. It makes my work easier,” he said. There must be thousands of stories to tell. What’s this police officer’s best experience? “I’d probably say overall when someone calls for help and genuinely needs it and I’m able to provide that help, that’s the most rewarding thing,” he said. McQuaid would recommend his job to any man or woman. What they need, he said, “is the heart of a servant, someone who truly likes to help others.” McQuaid, who now also serves as a training officer and a fire arms instructor, is quite satisfied with his career choice and plans on raising his family in town. “This is my home,” he said. McQuaid has remained physically active and enjoys going for hikes and bike rides with Elizabeth and he finds time for golf. Cooking is another hobby of his. “One of the earliest pictures I have is of me standing up on a step stool at the stove,” he said. Cooking also serves another important purpose in his life. Both his mother and mother-in-law have passed away within the last two years and having their two fathers over to share a meal keeps his family close. He sent in a recipe for his world famous - or at least locally famous - crab cakes.
Chuck’s Crab Cakes
1/2 lb. lump crab meat or imitation crab
1/2 cup bread, crumbled
2 tbsp. mayonnaise
2 tbsp. parsley
1 tbsp. Dijon mustard
2 tbsp. minced red onion
1 small Bell pepper, minced (any color)
1 tsp. Worcestershire sauce
1 egg beaten
Salt and pepper to taste
Beat egg lightly in medium bowl
Add Worcestershire sauce, salt and pepper
Blend in mayonnaise and mustard
Add pepper, onion, bread and parsley
Gently fold in crab
You may add a small amount of bread crumbs or corn crumbs as needed
Heat 1 tbsp. of oil in large skillet, medium heat
Make roughly golf ball size cakes Cook on each side until golden brown