Michele Moore loves trying new and unique ways to prepare food. That's why when OCC Hospitality Management Professor Chef Deb Schenider presented her with the opportunity to cook in a veal contest, she jumped at the opportunity. "I was super excited and thought 'I would love to do this.' I love creating new recipes. I do it all of the time at home using a dash of this and a dash of that."
Moore created Caribbean Veal Sliders for a competition sponsored by the New York Beef Council and North American Meat Institute. Her inspiration for how to prepare the veal came from a recent trip. "I visited Barbados where my family is from. The flavor of the food there made me want to bring a Caribbean or tropical aspect to the recipe."
Her creation earned her a 2nd place finish and a $250 prize. "Honestly I was a little disappointed. It's my nature to shoot for the top. It was a good learning experience overall. It was my first time making veal. I love the way everything came together with the flavor and textures."
Moore is completing her first year in OCC's Hospitality Management degree program. She started taking classes last fall when the pandemic was severely impacting the hospitality industry. "I knew eventually we would get back to normal. People still have to eat, even if it's takeout."
Her career goal is to run a restaurant which features different food daily. "I love the aspect of international cuisine, creating new recipes, and trying new flavors. I would like to open a restaurant that features a different international recipe every day."
