Lindsey Moore ’15 finds sweet success in a bold career change

Lindsey Moore ’15 hadn’t even finished culinary school when she entered her first cooking competition—a bold move that would validate a life-changing decision years in the making.

Just weeks before completing the pastry program at Seattle Central Culinary Academy, her instructor encouraged her to enter “Culinary Class Wars in Seattle: The Return,” a contest hosted by the Consulate General of the Republic of Korea. At stake was a spot in the international K-Food Masters competition in Seoul.

Lindsey Moore won a cooking competition in Seattle and a chance to compete in Korea.

Moore crafted a Korean-inspired dessert: black sesame sticky rice cake with gochujang caramel. The dish took first place and sent her to Korea, an astonishing achievement for someone who had recently traded a seven-year tech career for pastry school.

“I learned that I didn’t want a desk job anymore,” she said. “Food makes me happy, and I want to make others happy through what I make.”

Representing the United States in Seoul, Moore surprised herself again. She created a Korean twist on an American favorite – a kimchi grilled cheese paired with caramelized gochujang tomato soup – and earned a bronze medal among chefs from 13 countries.

Lindsey Moore during a study away trip while attending Furman University.

That mix of curiosity and courage has defined Moore’s journey since her Furman days. As an anthropology and Asian studies major, she immersed herself in global experiences by studying abroad in China, India and France, learning languages and discovering new cuisines. But one class in particular changed everything: Philosophy of Food, taught by Sarah Worth. Worth’s class blended cooking with conversations about ethics, creativity and the shared meaning of meals.

“Sarah was the first person I could really geek out about food with,” Moore said. The two have stayed in touch even 10 years after Moore’s graduation, a reminder of the mentorship that helped shape her path.

“I remember Lindsey always loved food and exploring food cultures in college,” Worth said. “I don’t think I had ever seen a student get so excited about everything that went along with food.”

Since completing culinary school and the competitions, Moore got her first baking job at a Seattle pie shop and works to bringing that same sense of wonder and connection she felt at Furman to every pastry.

“Each pie and each recipe is another chance to keep learning,” she said. “It’s another chance to spread some of the joy I feel doing it.”

Make Lindsey’s Medal-Winning Dish

Gochujang Tomato Soup & Kimchi Grilled Cheese

An American classic reimagined– melty kimchi grilled cheese with creamy, caramelized gochujang tomato soup.

Kimchi Grilled Cheese

Kimchi Grilled Cheese

Ingredients:

4 thick slices of brioche bread

¼ cup mayonnaise

1 cup shredded low-moisture mozzarella

½ cup kimchi, drained and coarsely chopped

1 tablespoon butter

¼ tsp gochugaru

Method:

1. Sauté kimchi and gochugaru in butter over medium heat for about 3 minutes or until lightly caramelized. Remove the pan from heat.
2. Spread mayo on one side of each bread slice. Place bread mayo-side down in a clean skillet over medium-low heat.
3. Top the two slices evenly with cheese. Cook with the lid on, medium-low heat, until the cheese begins to melt, about 5–6 minutes.
4. Add the sautéed kimchi on one slice, then close the sandwich.
5. Press gently with a spatula and cook until both sides are golden and crisp, 2–3 minutes per side.
6. Slice and serve.

Caramelized Gochujang Tomato Soup

Ingredients:

2 tbsp neutral oil

1 medium yellow onion, diced

3 garlic cloves, thinly sliced

2 tsp ginger, grated

3 tablespoon gochujang (60g)

1 28oz can crushed tomatoes

1 tbsp soy sauce

1 tbsp rice vinegar

1½ tsp sesame oil

1 cup chicken stock

1 tsp salt

½ tsp sugar

½ tsp black pepper

½ tsp gochugaru

⅔ cups heavy cream, plus more for garnish

Garnish:

Drizzle of heavy cream

Scallions, finely chopped on bias

Toasted black and white sesame seeds

Method:

1. Heat oil in a large pot over medium heat.
2. Add diced onion. Cook for 5 minutes, until softened.
3. Add garlic and ginger. Cook for 1 minute.
4. Add gochujang. Cook for 3-5 minutes, or until darkened.
5. Add crushed tomatoes, soy sauce, rice vinegar, sesame oil, chicken stock, salt, pepper, sugar, and gochugaru. Simmer for 15 minutes.
6. Blend until smooth, then return to the pot.
7. Stir in heavy cream. Taste and adjust seasoning as needed.
8. Ladle into bowls and garnish with cream, scallions, and sesame seeds.