Rogue Community College
Rogue Community College
Phone Search Menu Search

Cooking Instructors

Emily Moore shopping an open air marketEmily Moore and her husband, Mark Solomon, are new to our area from Seattle.

Utilizing her French training from a prestigious culinary academy in Paris, Emily has won consistent awards and accolades for her stunning cuisine as Executive Chef in many restaurants and hotels in Seattle, Portland, La Jolla and Sun Valley, presenting menus that have been influenced by cuisines from around the world, always supported by her love of French technique.  She was named one of the top ten chefs in the Pacific Northwest, garnered the first four-star restaurant review from the Seattle Times for her work at the Painted Table Restaurant, and in 2013 was named one of the 5,000 "Best Chefs America" by her culinary peers.

Chef Emily Moore's Emily's Kitchen has provided a wide variety of culinary services to the Pacific Northwest since the mid 1990's. It will soon be providing the same services to our Southern Oregon area.

From an early background ranging from gardening, raising animals and preserving food in the backwoods of Canada to becoming a camp bush cook serving international cuisine to drillers and geologists in interior and Southeast Alaska, Emily's Kitchen chef/owner Emily Moore has become one of the region's premier chefs.

She has extensive banquet and catering experience, with Emily's Kitchen, Baci Catering and as a hotel and restaurant Executive and Banquet Chef.  Her gorgeous and delicious presentations have graced the tables of many of the Northwest luminary families: the Nordstroms, the Benaroyas, the Alhadeffs, Bill and Melinda Gates, and many others.

She has taught cuisine at the college level for many years, most recently for four years at Le Cordon Bleu College of Culinary Arts in Seattle.

**********************

Got Milk? Make Cheese!

Mark Solomon (with red gloves) of Rogue Valley Cheese Making is an experienced cheese maker who has taught over 1000 students the art and science of cheese making. In the last several years he has successfully made over five hundred hard cheese wheels of over twenty varieties, including Cheddar, Gouda, Sage Derby, Leicester, Colby, Leiden, Havarti, Parmesan and Monterey Jack as well as many soft cheeses and bloomy rind cheeses.  He has taught in-depth cheese making classes at Pantry at Delancey, Cook's World, Dish It Up, and Cellar Homebrew in Seattle and at Bella Kitchen Essentials in Gig Harbor as well as at Bellingham Food Coop.  In October 2009 he completed an intensive Cheesemaking Technology Short Course at the University of Wisconsin in Madison, part of the Wisconsin Master Cheesemaker Program.Mark Solomon making pasta

Community Education Home / Cooking Home 541-956-7303