Paul Malcolm

Associate Professor,  College of Culinary Arts

Contact Information
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I live and breathe this business. It is a passion that can not be explained. This being a Chef is my life.“

Bio

My passion for food and cooking was fueled at an early age by my grandmother. She would ask what I had dreamt about the night before armed with a cast iron skillet, pancake batter and a Folgers coffee can of rendered bacon fat, she would make my dreams come to life. If I had dreamt of dinosaurs, she would make dinosaur pancakes, if it was clowns, she would make clowns. It was magic that she was doing in that skillet, and that magic inspired me to become a chef.

I began working in restaurants at the age of 12 and attended New England Culinary Institute where I earned my Associates and Bachelors degrees. In Vermont I developed a true understanding of Farm to Table dining and nourishing a focus on Sustainability. I became a board member of the Vermont Fresh Network and helped to establish feasible farm/producer to chef relationships.

I have worked in the industry for most of my life- from bakeries and 5 diamond hotels to consulting and working as a private chef.  I have worked as an Executive Chef, a baker, a butcher, and a natural soap maker.

I love competitive cooking as it allows me an opportunity to challenge myself and understand more clearly who I am as a Chef and a member of the ever changing food community.

I live and breathe this business. It is a passion that can not be explained. This being a Chef is my life.

Professional Certifications

National Registry of Food Safety Professionals
Mecklenburg County Solid Waste
Wine & Spirits and Education Trust
American Culinary Federation
American Hotel & Lodging Institute