{"id":40189,"date":"2025-11-07T15:03:30","date_gmt":"2025-11-07T20:03:30","guid":{"rendered":"https:\/\/www.furman.edu\/news\/?p=40189"},"modified":"2025-11-07T15:36:10","modified_gmt":"2025-11-07T20:36:10","slug":"lindsey-moore-15-finds-sweet-success-in-a-bold-career-change","status":"publish","type":"post","link":"https:\/\/www.furman.edu\/news\/lindsey-moore-15-finds-sweet-success-in-a-bold-career-change\/","title":{"rendered":"Lindsey Moore \u201915 finds sweet success in a bold career change"},"content":{"rendered":"

Lindsey Moore \u201915 hadn\u2019t even finished culinary school when she entered her first cooking competition\u2014a bold move that would validate a life-changing decision years in the making.<\/p>\n

Just weeks before completing the pastry program at Seattle Central Culinary Academy, her instructor encouraged her to enter \u201cCulinary Class Wars in Seattle: The Return<\/em>,\u201d<\/em> 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.<\/p>\n

\"A

Lindsey Moore won a cooking competition in Seattle and a chance to compete in Korea.<\/p><\/div>\n

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.<\/p>\n

\u201cI learned that I didn\u2019t want a desk job anymore,\u201d she said. \u201cFood makes me happy, and I want to make others happy through what I make.\u201d<\/p>\n

Representing the United States in Seoul, Moore surprised herself again. She created a Korean twist on an American favorite \u2013 a kimchi grilled cheese paired with caramelized gochujang tomato soup \u2013 and earned a bronze medal among chefs from 13 countries.<\/p>\n

\"A

Lindsey Moore during a study away trip while attending Furman University.<\/p><\/div>\n

That mix of curiosity and courage has defined Moore\u2019s 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<\/em>, taught by Sarah Worth. Worth\u2019s class blended cooking with conversations about ethics, creativity and the shared meaning of meals.<\/p>\n

\u201cSarah was the first person I could really geek out about food with,\u201d Moore said. The two have stayed in touch even 10 years after Moore\u2019s graduation, a reminder of the mentorship that helped shape her path.<\/p>\n

\u201cI remember Lindsey always loved food and exploring food cultures in college,\u201d Worth said. \u201cI don\u2019t think I had ever seen a student get so excited about everything that went along with food.\u201d<\/p>\n

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.<\/p>\n

\u201cEach pie and each recipe is another chance to keep learning,\u201d she said. \u201cIt\u2019s another chance to spread some of the joy I feel doing it.\u201d<\/p>\n

\u00a0<\/strong><\/p>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

<\/h2>\n

Make Lindsey\u2019s Medal-Winning Dish<\/strong><\/h2>\n

Gochujang Tomato Soup & Kimchi Grilled Cheese<\/strong><\/h3>\n

An American classic reimagined\u2013 melty kimchi grilled cheese with creamy, caramelized gochujang tomato soup.<\/p>\n

\"\"

Kimchi Grilled Cheese<\/p><\/div>\n

Kimchi Grilled Cheese<\/h3>\n

Ingredients:<\/strong><\/p>\n

4 thick slices of brioche bread<\/p>\n

\u00bc cup mayonnaise<\/p>\n

1 cup shredded low-moisture mozzarella<\/p>\n

\u00bd cup kimchi, drained and coarsely chopped<\/p>\n

1 tablespoon butter<\/p>\n

\u00bc tsp gochugaru<\/p>\n

Method:<\/strong><\/p>\n

    \n
  1. Saut\u00e9 kimchi and gochugaru in butter over medium heat for about 3 minutes or until lightly caramelized. Remove the pan from heat.<\/li>\n
  2. Spread mayo on one side of each bread slice. Place bread mayo-side down in a clean skillet over medium-low heat.<\/li>\n
  3. Top the two slices evenly with cheese. Cook with the lid on, medium-low heat, until the cheese begins to melt, about 5\u20136 minutes.<\/li>\n
  4. Add the saut\u00e9ed kimchi on one slice, then close the sandwich.<\/li>\n
  5. Press gently with a spatula and cook until both sides are golden and crisp, 2\u20133 minutes per side.<\/li>\n
  6. Slice and serve.<\/li>\n<\/ol>\n

    Caramelized Gochujang Tomato Soup<\/h3>\n

    Ingredients:<\/strong><\/p>\n

    2 tbsp neutral oil<\/p>\n

    1 medium yellow onion, diced<\/p>\n

    3 garlic cloves, thinly sliced<\/p>\n

    2 tsp ginger, grated<\/p>\n

    3 tablespoon gochujang (60g)<\/p>\n

    1 28oz can crushed tomatoes<\/p>\n

    1 tbsp soy sauce<\/p>\n

    1 tbsp rice vinegar<\/p>\n

    1\u00bd tsp sesame oil<\/p>\n

    1 cup chicken stock<\/p>\n

    1 tsp salt<\/p>\n

    \u00bd tsp sugar<\/p>\n

    \u00bd tsp black pepper<\/p>\n

    \u00bd tsp gochugaru<\/p>\n

    \u2154 cups heavy cream, plus more for garnish<\/p>\n

    Garnish:<\/strong><\/p>\n

    Drizzle of heavy cream<\/p>\n

    Scallions, finely chopped on bias<\/p>\n

    Toasted black and white sesame seeds<\/p>\n

    Method:<\/strong><\/p>\n

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

       <\/p>\n","protected":false},"excerpt":{"rendered":"

      Lindsey Moore ’15 moved on from her tech job of seven years to follow a culinary dream that took her to Korea and a bronze medal in a K-Food Masters cooking competition.<\/p>\n","protected":false},"author":389,"featured_media":40194,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[60,56,2,47,1],"tags":[],"class_list":["post-40189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-alumni-profiles","category-asian-studies","category-featured","category-study-away-and-international-education","category-uncategorized"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts\/40189","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/users\/389"}],"replies":[{"embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/comments?post=40189"}],"version-history":[{"count":7,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts\/40189\/revisions"}],"predecessor-version":[{"id":40204,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/posts\/40189\/revisions\/40204"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/media\/40194"}],"wp:attachment":[{"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/media?parent=40189"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/categories?post=40189"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.furman.edu\/news\/wp-json\/wp\/v2\/tags?post=40189"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}