ward moore

32 years in the culinary arts has been amazing journey starting out after culinary school going to Europe south America Asia ,and bouncing from country to country trading trading room and board for the opportunity to train under some amazing chefs learning caultural techniques and local spices returning g to the United States with a world culinary education with classical French roots, highly motivated ambitions of changeing the old ways that French was French Italian Italian ect ect. I took the world's gifts and began infusing cultures of flavors with each other mother sauces with Caribbean spices and fruits many had never heard of Latin and Asian infusions.I took a lot of ridicule from piers and those I had admired and mentored under but I wouldn't be discuraged as my walls began to fill with award after award and lines down the street and around the block to dine on these amazing flavors that continued to grow lol after the meal was done a journey that took me all the way to the world's most luxerious #1 rated hotel and resort as I look back seeing how much had changed and those that tossed stones are now shoveling gold into there pockets there menus filled with world flavor infused dishes and I don't care they never acknowledged it's roots only that they embraced the movement. As I now am entering the end of my career I've not the need or want for fame and glamor my new passion is to mentor those who think outside the real of normal and will move forward with the artistic creativity to continue changing what other can't except