Executive Chef Michael Carter Biography
Executive Chef Michael Carter
June 8, 2009 Michael Carter began his culinary career as a hip-high on-looker to his grandmother's cooking in their Pasadena home. His family's deep Texas roots, his parent's support, and an inherent love of food would form what would be the basis of a lifelong passion for Carter.
"Food was pretty much my hobby of mine from the time I was able see over the sink." says Carter. "I don't know why, but I've always been fascinated with the cooking process. Even with a youngster's perspective, I was always enthralled with how food would change, from start to finish. At that time in my life, I remember while most of my other friends were running around outside, riding bikes and eating candy, I was inside in the kitchen stirring a pot and making candy."
Carter's early kitchen endeavors would pay off soon.
"As soon as I was able to work, I was in the food business. Washing pots, delivering pizza, whatever it took, food was my passion. I had no idea the direction I wanted to go, only that I yearned to be in the kitchen and would do whatever it took to stay there." Carter recalls.
After graduating from Le Cordon Bleu's California Culinary Academy in San Francisco in 1994, Carter worked as a chef in San Francisco, Sacramento, and Yosemite, California. He then went on to Santa Fe, and Houston, before making his way to Austin, Texas. This is where he found a new calling as an instructor at Le Cordon Bleu's Austin campus.
"Teaching was a great break for me personally." Carter says. "It gave me a chance to step back from my own personal culinary pursuits, and help bring along the next culinary generation of great chefs." Carter explains. "To see the same passion for food in the students eyes that I had growing up, then being able to help them just as others were willing to help me, it was a full circle endeavor."
"I'm still in contact with many of my former students and I enjoy watching their continued success." In part, it's that nurturing spirit which lead Carter to take the Executive Chef position at Spirit Lodge in Spicewood.
"My immediate job may have to do with food, but the reality is, it's all about people. The people here are what make everything worthwhile. Seeing someone who is going through a bit of a hard time, and being able to offer them something which helps them through the process, soothes their soul, and eases their mind, that's what makes it all worthwhile."
"I hope my food will do just that for the guests here at Spirit Lodge; comfort them, conform to their needs, and confirm their worthiness. Every client here has the ability to succeed, and I can think of nothing more personally rewarding than being able to help them do just that."
Photos of the fine dining you can experience at Spirit Lodge.
About Spirit Lodge:Recovery from drug or alcohol addiction is a complex and challenging process. Spirit Lodge, located in a quiet and private estate outside Austin, Texas offers an upscale program to guests, 22-years and older. The team of medical doctors, psychologists, counselors and nutritionists guide each guest through a clinically-based program so that they can gain a new understanding of how to manage the disease and renew their lives.
For more information, please contact:Spirit Lodge
(830) 798-2222
http://www.spiritlodge.com
