Ben Moise

Ben Moise retired in 2002 after twenty-five years as a South Carolina Game Warden. During that time, when he was not in the field locking up violators, he was on an "unofficial" detail assigned to provide food for various political functions around the state. His 'formal' culinary training came from several households of kitchen help whose motto was, "if there is a plate in front of you, you've got to be having a good time." Moise's entry into the cooking crew signaled the addition of oyster roasts and the world famous Frogmore Stew to its 'cholesterol free' repertoire. After retirement Moise maintained his outdoor catering service, cooking for events in Georgia, North Carolina, Tennessee, Virginia and in Washington, D.C. as well as all over South Carolina. Stories of his recipes have been featured in over a dozen published cookbooks and more recently in a double page spread in the food section of the New York Times. Moise characterizes his cooking style as "dirt simple," with only one requirement: "that the cook be properly basted."

Ben Moise retired in 2002 after twenty-five years as a South Carolina Game Warden. During that time, when he was not in the field locking up violators, he was on an “unofficial” detail assigned to provide food for various political functions around the state. His ‘formal’ culinary training came from several households of kitchen help whose motto was, “if there is a plate in front of you, you’ve got to be having a good time.” Moise’s entry into the cooking crew signaled the addition of oyster roasts and the world famous Frogmore Stew to its ‘cholesterol free’ repertoire. After retirement Moise maintained his outdoor catering service, cooking for events in Georgia, North Carolina, Tennessee, Virginia and in Washington, D.C. as well as all over South Carolina. Stories of his recipes have been featured in over a dozen published cookbooks and more recently in a double page spread in the food section of the New York Times. Moise characterizes his cooking style as “dirt simple,” with only one requirement: “that the cook be properly basted.”