Chef Michael Moore

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Chef Michael Moore

I came to Culinary Arts through my grand mothers' great cooking. Leading me, as a teenager to a summer job and then on to a Vocational Skills Center in Golden, CO.  I was interested in food at a young age and through my experiences as a foreign exchange student or with my family, I was even more inspired.   Through training in a High School vocational program, I went on to the American Culinary Federation Apprenticeship program learning from 5 Master Chefs and many other talented chefs and kitchen managers'. After College and Culinary training, I worked in Colorado, Idaho and Washington State honing my skills.  I went from Whole Foods Market to starting a small farm that supplied catering companies and fine dining restaurants, to opening my own food service businesses.  Working with the community, New Market's Culinary Department found me, and asked me to be a part of its Advisory board. Fostering relationships with the program they soon asked if I would like to substitute teach, and be more involved with the program.  Well, that was 2010, and now I have been the Pastry instructor for the past six years. I have two young daughters and enjoy playing music in my free time.  As a self-proclaimed food nerd, I challenge others to try new foods and look at history, nutrition, and the science behind something we all do every day, in a different light.