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Learn to Cook with a Pro
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Chef Rork spent his childhood on the move as the son of an army officer. His professional career began in Farmingham, Massachusetts at Ken's Steakhouse as a dishwasher at age 16. Michael then attended the Culinary Institute of America. At Ken's he worked his way up to Restaurant Chef. He Then moved on to the Queeche Club in Queeche, Vermont; Tony's Restaurant in Houston, Texas and Il Foro in Little Rock, Arkansas. In each of these locations his restaurants were noted for their innovative and delicious food. His next move was to Baltimore, Maryland as Executive Chef at Harbor Court Hotel where he earned praise and awards for the next eight years, putting Baltimore on the culinary map. His awards during his tenure at Harbor Court include Mobil Four Star, AAA Four Diamond, Conde Naste Traveler Top 50 Restaurants, Zagat Guide "Best American Restarant in Baltimore" (1990, 1991, 1992, 1993, and 1994); and the DiRona Award in 1992 and 1993. The Central Maryland Chef's and Cook's Association name Chef Rork "Chef of the Year" in 1991. In St. Michaels the acclaim has followed him where in addition to the many favorable magazine reviews he has competed in the Sea Watch International Clam Chowder Competition, the Mid-Atlantic Wine Festival, and the Waterfowl Festival winning awards in each. |
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