National Culinary Review - September 2010

says jokingly about how much her son has
learned and how he applies that knowledge
every day, “even to his own mother’s cooking.”
my own place and have my dishes on the
menu. It’s about the freedom of cooking.”
is on the right track. “I can’t really imagine
doing anything else,” he says.

FUTURE POSSIBILITIES
“The people you meet in cooking are
unlike any others,” Gorman says. “There
is always something new to learn. I hope
to grow, and to learn everything I can as a
professional in the culinary field.”
He has set his sights on one day
competing as a member of ACF Culinary
Team USA, something that he imagines
will be “a huge learning experience.” And
he has other goals. “Ultimately, I want to be
an independent restaurant owner, to have
He’s not certain what his next step will
be as he charts his future in the culinary
field. For now, he will stay at Cherokee
Town and Country Club, where he will
continue to learn as much as he can. At the
club, his name has been added to a list of
championship winners that includes Walker
as 2007 U.S. A.’s Chef of the Year™ and
Hurlbert as 2009 Pastry Chef of the Year.
Gorman said the honor also reflects on his
chapter, ACF Greater Atlanta Chapter Inc.