I love the satisfaction of making people happy with food. I like the idea of seeing something going from nothing that you can eat, to something just incredibly delicious.
This week’s Dish’n Dames feature was destined to culinary greatness. Growing up on her family’s rice, soybean and blueberry farm in China, Texas, chef Morgan Angleone learned early on about growing food and raising animals.
After graduating from Southern Methodist University and moving to Austin, Morgan and her brother, a former chef, traveled throughout Thailand and Europe together. It was during that time she discovered her passion and appreciation for regional cuisine. The moment they returned from their culinary adventures, Morgan was eager to jump at every opportunity to cook in the industry. And, her passion for all things culinary still fuels her today.
Morgan has worked in several kitchens across the country, picking up valuable insights, lessons and inspiration along the way. From Central Market, North By Northwest, ASTI Trattoria, and Olivia to several months in New Mexico at the Trading Post Cafe and a short-term staging in Chicago at The Bristol and Spiaggia, plus working in Houston with Monica Pope at her former restaurant Tafia, Morgan has always been ready and willing to learn more.
She says that her true calling has been, “moving toward educating myself about the food system and how to be directly connected to the farmers, ranchers and food artisans.” After many years, Morgan found a chef and mentor that does just that. And, she has been working full-time with Jesse Griffiths of Dai Due Butcher Shop and Supper Club for almost 11 years now.
Morgan has cooked dinners, organized off-site catering and classes, and worked in the butcher shop when they opened the brick-and-mortar three years ago and is currently the Director for our New School of Traditional Cookery, now entering into their tenth season.
As the head of operations for our hunting schools, women’s hunting schools, and fishing schools, she teaches people how to hunt, fish and process their harvest from the field to the plate. And, she gets to apply all of her cooking experience from over the last 20 years to her current job, including pasta-making, which is Morgan’s greatest love in food.
She loves to share her knowledge of preparing and cooking food with so many wonderful clients and especially loves the continuing and never-ending education Austin’s unique and ever-evolving food community provides, as well as the support system of peers she has had the good fortune to cultivate over these many years.