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The Cook’s Warehouse
by Ridgeley Standard

A passion for the gourmet things in life led to Mary Moore’s business enterprise, The Cook’s Warehouse. Moore opened her business eight years ago in order to meet the need she saw for a specialty gourmet-cooking store that would not only cater to her own inner chef, but also meet the needs of others, both beginners and professionals.

“I’ve always had a passion for food,” explains Moore. “I basically cooked my way through business school.” Professionally, Moore’s experience includes managing kitchens at two acclaimed Atlanta restaurants, Partners a Morningside Café and Indigo Coastal Grill. Moore then worked for Harry’s Farmers Market in Research and Development. In fact, it was during her employment with Harry’s that a fateful business trip to New York City determined her future. Enamored with and in awe of the first rate gourmet stores she browsed, Moore was inspired to bring the same concept to Atlanta to fill the need she knew existed.

The first challenge Moore encountered was finding the ideal location for her business. She settled on Amsterdam Avenue because of its central location and proximity to many notable restaurants. Yet, at the time, the area was slow, and “it was a struggle waiting for the area’s potential to be recognized,” she remembers. “But I knew it was perfect for what I was creating.”

Moore’s vision was to create a full service retail cookware and kitchen accessory store in which customers could find top of the line products, as well as have special needs and requests accommodated. Special order options are available for hard-to-find items and the staff is experienced to assist with special requests. “My staff are all very talented and passionate about food as well,” says Moore. “And very knowledgeable. Collectively, we try everything we sell from food to appliances.”

Additionally, an in-house cooking school was a cornerstone of her business plan. “I want everybody to be able to cook and enjoy it,” explains Moore. “My concept was to offer the tools and to teach the essentials of cooking. The retail side of the business was almost an afterthought. I really believe the cooking school is what has made the store a success. The cooking school side of the business really ties everything together, “ summarizes Moore.

Cooking With Experts
Participation, demonstration, and series cooking classes are offered year-round for all skill levels and interests. Because Moore has an established relationship with many of the best chefs Atlanta has to offer, guest chefs and caterers from many of the city’s most notable restaurants conduct classes. Representatives from BluePointe, 103 West, Grappa, and Nikolai’s Roof (to name just a few) lecture at The Cook’s Warehouse. Additionally, nationally and internationally famous chefs - Atlanta’s own Nathalie Dupree among them - visit to teach as well.

“We have a wide range of students and we encourage them all,” explains Moore. “People attend our cooking classes for many reasons. They may just want to meet a chef or be entertained. But we also get the die-hard cooks and those that really appreciate the process. No matter what your motivation may be though, we will have something to meet your interests.”

Both demonstration and participation classes are conducted in the in-store kitchens that boast state- of-the art appliances. Demonstration classes provide custom menus tailored to them or requests. Recipes are included as well as a tasting of dishes. The Cook’s Warehouse also offers private classes for personal or corporate events.

The Essential Kitchen
While many tools and gadgets can add to the enjoyment of the craft of cooking, Moore recommends the following “basics” that are must-haves for an essential kitchen, beginner or gourmet:

1). A good set of cookware
Pots and pans are instrumental to cooking and a quality set is a lasting investment. All-Clad is Moore’s personal favorite, though The Cook’s Warehouse carries several reputable brands.
2). A cast iron skillet
Cast iron skillets are great to cook with because they produce an even heat. Even better, they require minimal cleanup. After use, simply rub with salt to remove debris, wipe out, and store for future use. Should you wish to hand wash your cast iron, it can be re-seasoned by coating with oil and baking in the oven at 300-350 degrees for approximately thirty minutes.
3). Set of knives
Moore recommends a complete, professional set of steel knives. Bare minimum, however, a chef’s knife, a bread or serrated knife, and a paring knife are critical.
Always hand wash cooking knives and never put them in the dishwasher. Dishwashing detergent is acidic and the high temperatures can warp the blade.
4). Cutting board
Cutting boards should be polyurethane or wood, Moore suggests. All other types will dull a knife blade. To care for a wood cutting board simply wash with hot, soapy water and allow to dry completely.
Additionally, it is a good idea to have more than one cutting board in order to avoid cross contamination. Have one board for use with meats and another for use with vegetables.
5). Mixing bowls
Moore recommends stainless or ceramic. As with knives, for the sake of durability it is best not to wash stainless bowls in the dishwasher.
6). Utensils – whisks, spatulas, spoons, wooden spoons
7). Potholders and dishtowels
8). Pepper mill
Salt and pepper are vital seasonings for any kitchen, Moore believes. Fresh pepper is inordinately more flavorful than the pre-ground blends.
9). Measuring cups and spoons
10). Baking sheets
11). Oven pieces – casseroles, baking dishes, and pans

And, last, but certainly not least…

12). Small appliances
Assuming that the basic larger appliances are a given, Moore claims the three most important small appliances are a blender, a food processor, and a hand or stand mixer. “Cuisinart is the best food processor bar none,” asserts Moore. “And for a mixer I definitely recommend Kitchenaid.”

While cost is certainly incurred when establishing a kitchen, Moore is quick to point out that quality products are vitally important. “It is worth it to spend a little bit more and buy a quality product just once. It is much more cost effective than buying a sub-par product and buying it often.”

“I select inventory based on what does what best, “ she continues. “Those that work the best and last the best.” The Cook’s Warehouse proudly features cookware and accessory brands such as All-Clad, Kenwood, Waring, Krups, and LeCreuset. Appliances represented are Thermador, Bosch, and Sub-Zero, among others. Name brand chef’s clothing is available as well.

Reading Resources
Also on hand is a vast array of cookbooks featuring many of Moore’s favorite chefs. Titles and texts from the simple to the savvy are available to tempt regardless of skill level. “I like to focus on reference books,” says Moore. “Because once you know the basics of cooking you can accomplish pretty much anything.” A few recommendations include:

1). The Joy of Cooking
The quintessential reference book for cooks, according to Moore.

2). The Food Lover’s Companion
A comprehensive culinary dictionary that provides thousands of listings related to food and drink.

3). How to Cook Everything by Mark Bittman

4). Essentials of Cooking by James Peterson

5). The Sauce Bible by David Paul Larousse

Do’s and Don’ts
While cooking in and of itself should be a delightful experience, Moore recommends the following basic tips to ease the process:

1). Keep your kitchen clean and orderly.

2). Clean up as you go.
At the end of the meal the dishes you ate off of should be the only thing left to clean. This helps end the meal on a positive note without the prospect of dirty dishes awaiting you.

3). Have the proper tools.

4). Be organized.
This is perhaps the single most important characteristic of a successful cook. Prior to cooking, Moore suggests that you read the recipe several times, have all ingredients pre-measured and accessible, and have the right pans set aside. If you follow these basic rules, the margin for error is minimal and the enjoyment factor is maximized.

Moore has certainly found a market for her unique, approachable cooking venue. In fact, business has been so successful that she opened a second store last spring in Brookhaven. Partnering with Doug Bryant of Sherlock’s Wine Merchants, the second store has the added amenity of selling quality wines and spirits. “There is a synergy between the businesses that adds to the whole gourmet atmosphere,” explains Moore. “We are very excited about future endeavors.”

The Cook’s Warehouse has two Atlanta locations to serve you: 549-I Amsterdam Avenue (404-815-4993) and 4062 Peachtree Road (404-949-9945). They can also be reached on the web at www.cookswarehouse.com.