Hi there! I’m Danielle Moore, founder & eater at Sunday Bacon Kitchen. Thanks for visiting my little corner of the web! A little about me…
I started my journey into the world of food and nutrition as a pre-med student at Florida State University, where I earned a degree in Biochemistry. While interning in the medical field, I realized that I desired a more holistic approach than the one offered by conventional Western medicine. I landed in Business school at the University of Florida, in hopes that I could positively affect change through entrepreneurship. Not long after graduation, I found the local food scene, buzzing with like-minded entrepreneurs and farmers passionate about growing healing, nutritionally dense foods. My first gig in this new scene was with Community Farmers Markets, where I saw my education spring to action in marketing and advocating for the world of local food.
I embraced food as my path and went back to graduate school for Nutrition where I incorporated my Business education while working with local food-based non-profits and businesses. At the same time, I developed and managed a statewide, USDA-funded program called My Market Club for Georgia Organics aimed at increasing attendance at farmers markets and conducting outreach to underserved communities. Next, I served as Vice President of Community for Garnish & Gather, where I worked closely with area chefs & food artisans, honing my recipe writing skills and drawing inspiration from the seasonal bounty.
My next leap was to embrace my entrepreneurial nature and formally launch Sunday Bacon Kitchen, a full service culinary consulting and design firm inspired by my 5 year old’s love of bacon on Sunday mornings. I am able to pull from all my experiences to provide food businesses with the support and creativity they need to move forward. I love the energy and passion I experience by working with local food businesses and hope we can get cooking together soon! Check out my portfolio & blog to see more of my work