In honor of our partnership with Culinard – The Culinary Institute of Virginia College, in this regular feature Chef’s Roll is highlighting a featured chef or program director from Culinard’s esteemed faculties across the country. This month, Chef’s Roll sat down with Chef Leslie Moyers, an instructor at the Culinard Campus in Fort Pierce, Florida.
Chef Leslie joined the Culinard team in July 2014, returning to Florida where his culinary career began after earning his Associate of Applied Science degree in Culinary Arts from Daytona Beach College with honors in 1999. While earning his BBA at Strayer University, Chef Leslie was inducted into The National Society of Collegiate Scholars, Alpha Sigma Lambda, and the Golden Key International Honour Society. Chef Leslie brings a diverse background of work experiences ranging from executive chef at a university, executive chef/store management for a national grocery chain and owning a Dunn and Bradstreet rated company. Chef Leslie is a registered Foundations of Restaurant Management and Culinary Arts educator, a registered culinary instructor for The National Restaurant Association, a certified ServeSafe instructor and a registered examination proctor.
What inspired you to pursue a career in the culinary arts?
When I was in the Air Force and traveled to different places throughout the world, I was invited into peoples homes. This experience opened my mind, heart, and soul to the sensations of the world.
Is there an instructor from your own education who stands out in your memory?
Chef Conklin at Daytona Beach Florida always filled the classroom and kitchen with positive energy.
What do you love most about being an educator with Culinard?
The positive impact on someones life through the art of cooking. The small class size 16 students or less allows for a personal commitment between the student and instructor.
Can you summarize a typical day on campus:
My day starts out checking inventory and Mis en Place for my class and lab for the next three days. Meet and greet the students as they enter the building. When the class starts we do a military style line up, check uniforms, then we make announcements to the students for upcoming events (friendly reminders) and students share their announcements. At the end of lecture and lab we always review and I then offer extra coaching for students you want help.
Tomato cannelloni with truffle goat cheese and balsamic pearls by Chef Leslie Moyers.Best piece of advice you give your students?
Never Ever Let Anyone Steal Your Dreams! It does not matter where you have been; it ONLY matters where your are going! Patience + Perseverance + Determination = SUCCESS.
What is one of your proudest career moments to date?
As an educator, I am the proudest when a former student reaches their goals in the culinary as well as personal world. The Proud Parent Moment!
How would you describe your cooking philosophy in five words or less?
FUN, FOOD, FAMILY & FRIENDS!
What was the last dish you cooked at home?
Tomato cannelloni with truffle goat cheese and balsamic pearls, farrotto with lobster mushroom, heirloom micro organic zucchini, tomato and carrots.
