Chef Moore attended the Culinary Institute of America, US ARMY and explored the world as a cook in the U.S. Army for seven years. He’s traveled to France to work at two-star Michelin-rated Apicius in Paris with Jean-Pierre Vigato, Le Cerf in Alsace with Michel Husser, and Le Violin d’Ingres in Paris with Christian Constant. Chef Moore attributes his enthusiasm for food and cooking to his family upbringing and life experiences, but he also credits Fernand Point, the greatest influence on modern French cuisine; Alain Chapel, one of the founders of nouvelle cuisine; and any and all chefs or cooks who religiously believe in seasonality and cooks with a level of craftsmanship and reverence for food.
“In order to be great cook, one must master techniques and be respectful of their ingredients,”
Joining Chef Moore will be Chef Daryl Abbott. Chef Abbott was born in Italy and came to the United States at two years of age. He has lived and worked on family farms in Maine, Vermont, and New Hampshire and says when everyone else was playing, he was cooking. Chef Abbott studied Baking and Pastry Arts / Culinary Nutrition at Johnson & Wales in Providence RI and was accepted to The University of Gastronomic Sciences in Bra Italy, in 2008.
“I draw a lot of my cooking style from grandmother who taught me the basics of Italian cooking,” says Chef Abbott. “I have always been drawn to food and food preparation as well as eating healthy. I love trying foods from other cultures and how those cultures lived off the land.”
The Bickett Market Spring Cooking School will feature Authentic "High-Heat" Chinese on March 10th for $40 and Traditional Italian on March 24th for $40. On March 23rd, the school will partner with Coon Rock Farm to conduct a class using ingredients solely provided by the Hillsborough, NC sustainable farm. The class is $40 and will feature pork, lamb, chicken, and a wide variety of seasonal produce. Meals are included with all classes. More information about the classes can be found by visiting www.cookwithbickett.blogspot.com.
Bickett Market manager, Jason Stegall, says that he is anxious to be opening his doors and welcoming back customers after an abnormally harsh winter. With reports of low availability and early freezes from local farmers, the grocery decided to pare down to essential and necessary operations during the cold months. With the worst weather seemingly behind the area, Stegall is ready for an exciting new year.
“It feels great to have the warm weather return and all of our loyal customers ready for our season,” says Stegall. “Our cooking sessions can normally accommodate 30 folks inside our warehouse, but with temps flirting with springtime averages, we may be able to hold up to 50 if we’re able to hold sessions in our outdoor courtyard. This is an especially unique setting and provides a cooking experience that is informative, beautiful, and delicious. Cooking outdoors offers something for every sense!”
Classes are typically held from 7:00-9:00PM during the week and mid-day to late afternoon evening on weekends. Spaces can be reserved by calling (919) 291-3286 or sending an email to Jason@bickettmarket.com.
About Bickett Market
Bickett Market features hand-picked produce, off-the-boat seafood, and true all-natural, welfare-approved and sustainable local meats. At Bickett Market, you will find the best local ingredients, the friendliest people, and a place where community really matters. Our location also offers one of the most unique, private outdoor event spaces overlooking the city of Raleigh skyline and Norfolk Southern Rail. For more information, visit www.bickettmarket.com.
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