Thanksgiving with the Culinary Pathway at Marion C. Moore School

As families across Louisville prepare for their annual Thanksgiving feasts, students at Marion C. Moore School are honing their culinary skills year-round, transforming from novice cooks to professional chefs through the school's thriving Culinary and Food Service Pathway in the Community Academy. Under the guidance of Chefs Paul Hensel and Garrett Sanborn, these aspiring culinarians are not just learning to cook; they're preparing for successful careers in the food industry while embodying the program's slogan: Moore Chefs, Less Hunger.

A Recipe for Success

Chef Sanborn, who has dedicated eight years to Moore, brings a wealth of experience to the program. His culinary journey includes three years at the Opryland Hotel Culinary Institute and participation in the US Culinary Olympics team from 1995 to 2010. This extensive background allows him to set high expectations for his students.

"I learned to cook for 200 people, not 2," Sanborn reflects, emphasizing the professional-scale training that students receive. This expertise has led to impressive achievements, with Moore culinary students winning more than $2 million in scholarships and dominating the ProStart competition with the Kentucky Restaurant Association for the last eight years.

“This expertise has led to impressive achievements, with Moore culinary students winning more than $2 million in scholarships and dominating the ProStart competition with the Kentucky Restaurant Association for the last eight years.”

Chef Paul Hensel, who joined Moore three years ago and also works at Jeff Ruby's, brings additional industry expertise that continues to push the program forward. Together, Chefs Hensel and Sanborn form a dynamic duo, combining their extensive industry experience to provide students with a comprehensive culinary education. Their collaborative approach ensures that students are exposed to diverse perspectives and techniques from both the back and front of house operations.

From Farm to Table and Beyond

The Culinary Pathway at Moore goes beyond traditional cooking lessons. Students cultivate a garden featuring pumpkins, herbs, tomatoes, corn, kale, and okra, embodying a hands-on approach to the farm-to-table philosophy. This experience extends to competitions where Moore students showcase their skills at events like the Farm to Table competition at the state fair in August.

Moore's culinary program simulates real-world environments and creates them. Recently, students prepared 650 boxed lunches for the JCPS Showcase of Schools, demonstrating their ability to handle large-scale catering operations. Another recent catering event for JCPS educators included a menu of brisket sandwiches, pulled pork, mac and cheese, baked beans, pasta salad, seasonal salad, brownies, and gingersnap cookies with buttercream frosting.

The Culinary Pathway at Moore is set for continued growth. With a $100,000 renovation planned for next year and support from JCPS and Moore administration, the program is poised to expand its impact even further. The money from these events goes back into the account for the Culinary pathway, helping fund field trips and other educational opportunities.

Competitive Edge

Students at Moore compete in various culinary competitions, including ProStart, SkillsUSA, and FCCLA. Chef Sanborn is particularly proud of how well Moore students have performed in ProStart. They have designed businesses and competed in entrepreneurship competitions, developing restaurant ideas such as Wowza! Wings and Crepes & Moore. Students are responsible for every aspect of these concepts, from creating recipes to developing budgets.

Industry Partnerships and Success Stories

The success of Moore's Culinary Pathway is bolstered by strong industry partnerships. Chef John Varanese of River House, Bristol Bar & Grill, and Chef Robert W. Beighey of Sullivan University are among the program's supporters, providing students with invaluable industry insights and opportunities.

One such success story is Raven Brackens, a standout 2023 graduate who received a surprise scholarship during Jefferson County Public Schools' Scholarship Surprise day. Raven was awarded a $10,500 scholarship that aided her pursuit of higher education in culinary arts. 

Thanksgiving Wisdom

As Thanksgiving approaches, Chef Sanborn shares valuable advice for home cooks stepping into the role of holiday chef: Plan, plan, plan. While many will prepare traditional turkey dinners this year, Sanborn himself will be serving up a gourmet twist with turkey roulade with wild rice and Cajun Cornish hens.

As families gather around their Thanksgiving tables this year, students at Marion C. Moore School will have much to be thankful for—a robust culinary education, real-world experience, and a clear path to promising careers in the culinary world. Their journey from classroom to kitchen is not just about cooking; it's about crafting careers and changing lives—one dish at a time—while ensuring that fewer people go hungry in their community.