Uncategorized
In the process of learning, sometimes hands-on experience can change the course of a student’s life. This is what Chef Elliot Moss, one of the founders of Buxton Hall Barbecue restaurant in downtown Asheville, hopes for the Culinary Commandos who took a field trip to Buxton Hall in early February.
Veterans in the program have been to Buxton Hall a few times before, but this was the first time that Chef Moss was able to be there to meet them. The Veterans met Ashley, the Buxton Hall pastry chef, who showed them the process of creating Buxton Hall’s legendary pies. They also observed the process of putting a whole pig on to roast and, subsequently, making barbeque.
“If one of the Veterans is inspired enough by this field trip to come work at Buxton Hall someday, I would definitely look into that possibility,” said Chef Moss. “It’s important for them to get their foot in the door in the restaurant world.”
He mentioned that he spent years working in fast food restaurants before he “made it” in the fast-paced, competitive restaurant world – and now, Chef Moss is the owner of multiple restaurants and a nominee for Best Chef in the Southeast by the James Beard Foundation. Chef Moss knows the importance of hands-on learning, and he is equipping the Culinary Commandos to do great things once they graduate.
His willingness to open his kitchen is a testament to his respect for these Veterans and fellow chefs. Thanks to community members like Chef Moss – and congregations like yours – residents at ABCCM’s VRQ and Steadfast House have a chance to find new opportunities as their lives are rebuilt. Thank you!