Chefs Chef Interview- Corbin Morwick
Corbin Morwick pic

Chefs of Bira

An interview with:

Corbin Morwick

One World Catering and Events


Where/When Did you start cooking? What inspired you?

I suppose I started cooking at home with Mom, when I was pretty young. I have always loved eating, and liked helping to prepare many different dishes. I also began watching cooking programs on TV at an early age; my favorite being Justin Wilson’s “The Cajun Chef.”



Training? Where have you worked?

I started working in kitchens as a part-time job, when I was in high school. I moved to Bloomington to attend IU, and worked as line cook to support myself. Eventually, I realized that I wanted to become a chef, so my wife Amy and I moved to Boston, to allow me to work in two great restaurants with other skilled chefs.



What is your favorite food to eat?

I prefer the bold and fresh flavors of the tropics, including Mexican, Caribbean, Thai and other spice driven cuisines. I also love any kind of fish, shellfish or seafood.



What is your favorite cuisine to cook? Why?

I love to create new dishes using the freshest produce and proteins I can procure from either my small garden or our local farmer’s markets. I believe that we as a society need to realize the seasonality of our food, and seek out healthier unprocessed, fresh foods.



Give me an example of a Springtime menu you would like to cook for someone special?


-A garden salad (from my home) of baby lettuce, French breakfast radish, capriole cherre and lavender-banyuls vinaigrette



What do you do to insure the quality of food going out to your customers?


I believe in fresh ingredients, and in food made by people instead of machines in factories. We prepare all of our food in our kitchen within all health departments guidelines. I encourage my cooks to taste the foods they prepare to correct seasoning, and I give lot of feedback on execution and cooking technique.



What accomplishments are you most proud of in your career?

I am very proud to have worked my way up the kitchen ranks to becoming a chef, without having attended culinary school. I am also proud of winning the Bloomington Chef Challenge last year!



What motivates you to do your best as a Chef?

I guess it is the fact that I have worked in a few bad restaurants, and many good ones, and know the difference between a bad chef and a good one. I don’t want to be known as a bad, chef and I have always strived to put my best foot forward in whatever I do.


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