Current Position: Chef Manager with Aramark
Company Affiliation: Food Services for DLA Piper and Associates at the Mt. Washington Conference Center in Baltimore, MD.
Social Handles For More From Moe Faulkner:
Facebook: email@example.com or @ moe blessed faulkner
Instagram: Moe Unforgettable Faulkner
Linkedin: Moe Faulkner
Restaurantware Interviewer: Explain your food philosophy in 10 words or fewer:
Chef Moe Faulkner: My food philosophy is “Keep it Simple! Let the food do the talking!”
Restaurantware Interviewer: What is your most unique attribute as a food professional? Chef Moe Faulkner: My most unique attribute as a food professional is my ability to produce the same dish as simple or extravagant and to teach others.
Restaurantware Interviewer: Explain the most innovative event you’ve ever thrown or dish you’ve ever created.
Chef Moe Faulkner: The most innovative events I’ve ever thrown were a “Baltimore Hon” themed holiday party for the firm in 2012 and a Twilight Garden Party for the Women’s Housing Coalition in June of this year. The holiday party was extravagant with pink boas, loud decor, dueling pianos and over the top food selections (such as fire roasted lamp chops with minted salsa), while the Twilight Party was more serene, calm and featured classic, dainty food selections (such as seafood salad martini cups).
Restaurantware Interviewer: What is the most underrated kitchen product or food item?
Chef Moe Faulkner: The most underrated food item is fresh roasted garlic…it can take a regular dish or sauce to an entirely different level with just a tiny amount. Also, Balsamic glaze…it dresses a plate well and adds flavor to your dish at the same time!
Restaurantware Interviewer: How do eco-friendly considerations enter your decision making process as a chef or caterer? (i.e. sourcing local food, using eco-friendly products, etc.) Chef Moe Faulkner: Eco-friendly considerations have become a part of my everyday decision making as a chef. My client is into recycling and using recycled products. Everything from plates to cups are made from recycled materials here. Also, we have a garden on site that we use for some of our produce needs. When ordering, I try order local grown produce and recycled products as often as possible.
Restaurantware Interviewer: Restaurantware is about providing a stylish presentation for food, explain your approach to plating and tablescapes.
Chef Moe Faulkner: My approach to plating and tablescapes depends on the event. For regular service, I believe in clean plates. This means little to no garnish and just letting the food speak for itself, a classic dining approach. For events and large parties I like to “wow” the client upon sight. People see food before they taste it. You have to please the eye before the stomach. I’m into bright colors and large , carved centerpieces for tablescapes.
Restaurantware Interviewer: List one tip you would give a DIY entertainer or home cook who might some professional inspiration to take a gathering to the next level.
Chef Moe Faulkner: The one tip I have is stay true to yourself. Show who you are through your food and presentation. If you’re classic or simplistic…let your food show that. If you are crazy and wild…make your dishes that way. Use creativity to turn simple dishes into dynamic works of art. Put your soup in a shooter glass instead of a bowl!! Think outside of the box. Allow the food to take the gathering to the next level!!
Restaurantware Interviewer: What is the best thing you’ve eaten recently?
Chef Moe Faulkner: The best thing I’ve eaten recently was short ribs from RA Sushi in Baltimore!! Excellent!!