Paul Malcolm


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

Paul Malcolm's passion for food and cooking was fueled at an early age by his grandmother. She would ask what he had dreamt about the night before. Then, armed with a cast iron skillet, pancake batter and a Folgers coffee can of rendered bacon fat, she would make his dreams come to life. If he 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 Malcolm to become a chef.

He began working in restaurants at the age of 12 and attended New England Culinary Institute, where he earned his associate and bachelor's degrees. In Vermont, he developed a true understanding of farm-to-table dining and nourishing, and a focus on sustainability. He became a board member of the Vermont Fresh Network and helped to establish feasible farm/producer to chef relationships.

Malcolm has worked in the industry for most of his life — from bakeries and 5-diamond hotels to consulting and working as a private chef. He has worked as an executive chef, a baker, a butcher and a natural soap maker.

Malcolm loves competitive cooking as it allows him an opportunity to challenge himself and understand more clearly who he is as a chef and a member of the ever-changing food community.

He lives and and breathe this business. It is a passion that can not be explained — being a chef is his 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