Lamar Moore – Striving for Greatness

Chef Lamar Moore

What we covered in this episode

Chef Lamar Moore won the Food Network’s Vegas Chef Prizefight and became the Head Chef of Bugsy & Meyer’s Steakhouse at the Flamingo in las Vegas.
He shares with us the premise of the show ad his experience on TV cooking shows.
Chef Lamar Moore shares his approach to opening a new restaurant.
He talks about the food scene in Las Vegas.
Chef Lamar Moore comes back to what compelled him to become a chef and the different experiences he had traveling abroad in Europe, Greece, and Peru.
Chef Lamar Moore describes his creative process and his sources of inspiration.
Giving back to the community is essential to him and he wants to provide opportunities to the younger generation of cooks.
Chef Marcu Samuelsson.
Less than 18% of chefs are African-Americans and Chef Lamar Moore said “We have to work twice as hard just to keep up and three times as hard to earn the opportunity.”
He talks about the difficulties of being African-American today and the need for equal opportunities.
Chef Lamar Moore has a passion for mentoring African-American youth. Now with his celebrity chef status and his recent victory at the Vegas Chef Prizefight, he is, even more, empowered to show an example of black excellence to a younger generation of African-American.
He mentions that great dish recipes ca come from mistakes. He tells the story of how the Sweet Tea Brined Pork Chops came about.
Series of rapid-fire questions.
Link to the podcast episode on Apple Podcast

: Warm heirloom beet and pumpkin salad @Bugsy & Meyer’s

: Roasted Cauliflower steak @Bugsy & Meyer’s

: Chef Lamar Moore award winning fried chicken Honey butter biscuit ,Mac m cheese frites

: Steak tartare foil gras cream

Pimiento cheese burger recipe from Chef Lamar Moore

Moore's signature burger features two thin-smashed patties, house-made pimento cheese, and pickles on a brioche bun.
Toast the brioche buns in a frying pan with butter (both sides).
Place a slice of cheese on top of the buns.
For the patties, mix 80% Angus and 20% brisket.
Add salt and pepper to the patties.
Sizzle the burgers.
Do not press the burger down when it cooks.
For the pimiento cheese.
Mix diced smokes jalapenos, raw jalapenos, red pimientos, mayo, fresh garlic, a little bit of beer, green onions, cilantro, sour cream cream, cream cheese, ad shredded cheddar.Place the burgers on the buns.
Drop the pimiento cheese on top of the burgers.
Serve and enjoy!

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Each week I competed on a high level and I was able to get in the heads of a lot of the chefs that I competed against and make sure that I set myself apart from what they did.

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I define myself as a fun-loving chef and a person, and I like to have great camaraderie in the kitchen and with people. I'm a huge people person. I like to give back to communities.

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It's so important to me as a person and as a chef to give back to communities and I do it through food.

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I've had great people that mentored me and it's important for me to continue to echelon through other people.

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There are a lot of African-American chefs out there. We need to have a voice and a sound for ourselves to be known for who we are and culturally, for what we do.

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One of my favorite chefs is Marcus Samuelsson. I love what he does for the community. I watch how he brings up other chefs throughout his teams and his operations. I model myself out to him.

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There's a lot of things that I don't want to do that I have to do. There's a lot of things that I don't want to do that I need to do. And there's a lot of things that I don't want to do that I must do.

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