Executive chef Josh Moore’s kitchen origin story reaches back a few years. The youngest of four children, he grew up cooking for his family, and he loved it. But he never considered making food prep his career until he reached his late 20s. That’s when he suffered a devastating and transformative medical event that forced him to pause and rework his life ideas. He says that during recovery, “I knew it was time to take a chance at my passion for culinary, and pursue professional schooling.”
As a graduate of Platt College Culinary School, Moore first wore the chef’s hat at Chesapeake Energy Arena, now the Paycom Center.
“Starting from the bottom as a cook, I worked my way up into various roles within the company over the years,” Moore says. “When COVID-19 hit, I was acting sous chef at the Paycom Center. Like most restaurants during that time, we had a huge shift in the industry, which affected every aspect from how we dine, the availability of food, to significant staffing concerns.”
Then the Oklahoma City Convention Center (OKCCC) opened its doors in 2020, and they came calling. With food and beverage operations focused on conventions, plated dinners and receptions, they tagged Moore from the start.
“I was asked to make the move to this building as executive sous chef to help build the culinary foundation necessary to create an illustrious large occupancy event center for the city.”
During 2024, OKCCC promoted Moore to the top spot. Now with a busy schedule, he says no two days are ever the same, because everything is tied to scheduled events. So, he stays flexible with menus while concentrating on clients and diners.
“While I have never been one to narrow down my style to one specific cuisine, I gravitate towards culinary elevated comfort foods,” Moore says. “At the convention center, I create personalized menus for our clients that combine their ideas and visions into a beautiful and delicious culinary creation.”
OKCCC caters events for anywhere from 25 to 2,000 people. And about 90% of what Moore does in the kitchen is prep work, with 10% cooking and firing the food for the event.
Nevertheless, Moore says, “besides family, there is no greater happiness than serving a guest a meal like they have never before experienced.”
WHOLE ROASTED DUCK A L’ORANGE
Ingredients for Sauce:
- Sugar 4oz
- Sherry vinegar 4oz
- Grand Marnier 2oz
- 8 oranges, fresh juice and zest from one orange
- Chicken Demi 8 oz (can use stock and use corn starch slurry if cant find)
- Salt to taste
- Butter 1 oz
Ingredients for Glaze:
- Honey 2 oz
- Sherry Vinegar .5 oz
- Worcestershire .5 oz
- Soy 1 oz
- Garlic Clove minced 2
- Rosemary sprig
- Thyme sprig
- Star Anise 1 star
- Peel of one orange
Instructions:
- Rub the duck with salt and dry brine overnight unwrapped in the fridge.
- Pull and score the skin of the breast with a sharp knife.
- Pre-heat oven to 400 degrees.
- For glaze bring all ingredients to a boil until glaze consistency.
- Brush all the duck and cook in 20 minute intervals pulling, re-brushing the duck with glaze until the breast reaches an internal temp of 130. Let it rest 10 minutes before slicing.
- While the duck is cooking, start caramelizing the sugar and vinegar in a saucepan. Once caramelized add Grand Marnier and reduce the alcohol. Add your juice and zest from fresh oranges and reduce by half. Next add Chicken demi and reduce to desired consistency. Salt to taste. Take off heat and mix in cold butter.
- Slice and serve your duck and top with A L’orange sauce.
