Chef Michael Morrison
I have had a love for food for as long as I can remember. My career in the restaurant industry began at age 12, when I sold hot dogs and kraut at a local golf course. I spent my summers as a teenager working in restaurants at the Jersey Shore, and obtained a culinary degree from Johnson & Wales University in 1991. I have held various positions since then, including Food Service Director, Executive Chef, Garde-Manger Chef, and have owned my own restaurant and catering business. While working as Executive Chef for a major flavor house in NJ, I was educated about flavors and their use in food and cooking, and realized that I had fond my niche in the food industry. Since then, I have held positions as Research and Development Chef for an ingredients supplier, incorporating yeast extracts and savory ingredients in prepared food products, and for another flavor houses. Also AS SEEN ON QVC from time to time. I am currently a member of the Research Chefs Association and the American Culinary Federation since 1991, the American Vegetarian Association, and the Institute of Food Technologists. I enjoy golfing and spending time with my wife and our little son. Cooking is still my love and as long as I am in a kitchen some of the day I am happy.

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