Hail Mary Food of Grace

Chef Mary Payne Moran discusses the food we eat, where it comes from and what it does for us. Chef Mary shares her knowledge about food and nutrition while discussing the culinary world from all angles with other professionals, including celebrities, chef de cuisines, organic farmers and health-care professionals.

Entries
  • As a physician specializing in children who are overweight and have a poor body image, I support Mrs. Obama’s multi-pronged approach and her call to action on multiple levels. Photo: United Press International

    Precautions While on a Difficult Journey

    As a physician specializing in children who are overweight and have a poor body image, I support Mrs. Obama’s multi-pronged approach and her call to action on multiple levels. Published 2:55 p.m. February 17, 2010 - Comments

     
  • It can be so expensive to go out for dinner on Valentine’s Day, and if you do decide to go out and spend the money you are always stuck with those prix fix meals.

    Ask Chef Mary Fridays: "Valentine's Day Dinner at Home"

    It can be so expensive to go out for dinner on Valentine’s Day, and if you do decide to go out and spend the money you are always stuck with those prix fix meals. Published 12:46 p.m. February 12, 2010 - Comments

     
  • During culinary school, I was busy studying and cooking day in and day out and realized that Valentine’s Day was just around the corner.

    Cooking with a Dash of Love

    During culinary school, I was busy studying and cooking day in and day out and realized that Valentine’s Day was just around the corner. Published 11:47 a.m. February 10, 2010 - Comments

     
  • Dear Chef Mary, 
I try to stick to lean proteins for dinner.... but there's only so much chicken a guy can take! What other options can I add to my lean protein category?

    Ask Chef Mary Fridays: "New Lean Protein Options"

    Dear Chef Mary, I try to stick to lean proteins for dinner.... but there's only so much chicken a guy can take! What other options can I add to my lean protein category? Published 12:16 p.m. February 5, 2010 - Comments

     
  • Entertain your friends with these delicious recipes that will taste great and fit right into your super bowl party.

    Super Foods for the Super Bowl

    Entertain your friends with these delicious recipes that will taste great and fit right into your super bowl party. Published 11:29 a.m. February 3, 2010 - Comments

     
  • Pond Hill Farm is making a difference in the way children think about food by having an interactive experience.

    From Pond Hill Farm to Your Table

    Pond Hill Farm is making a difference in the way children think about food by having an interactive experience. Published 12:10 p.m. February 2, 2010 - Comments

     
  • When I was a young chef, I failed to heed the warnings that came with the preparation of chili peppers.

    Sweet and Spicy Chilies

    When I was a young chef, I failed to heed the warnings that came with the preparation of chili peppers. Published 11:01 a.m. January 29, 2010 - Comments

     
  • Canola isn’t bad but it isn’t my first choice it really depends on what you are using it for.  When in doubt always go with Olive Oil.

    Ask Chef Mary Fridays: "Which Oil Should I Use?"

    Canola isn’t bad but it isn’t my first choice it really depends on what you are using it for. When in doubt always go with Olive Oil. Published 1:57 p.m. January 22, 2010 - Comments

     
  • 10 Recipes with white beans; 5 ingredients or less…

    10 White Bean Recipes; 5 Ingredients or Less

    10 Recipes with white beans; 5 ingredients or less… Published 12:20 p.m. January 20, 2010 - Comments

     
  • As Americans we tend to eat higher fat proteins like beef and pork and tend to omit things like beans and other lower fat proteins.   Bean Cooking Tips.

    The Lean Bean

    As Americans we tend to eat higher fat proteins like beef and pork and tend to omit things like beans and other lower fat proteins. Bean Cooking Tips. Published 12:07 p.m. January 18, 2010 - Comments

     
AUTHOR
Mary Moran

Mary Moran

Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded ...

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Upon graduating from the California School of Culinary Arts in 2002, Chef Mary Payne Moran began her professional career shelling crabs at the world-renowned restaurant, Michael's in Santa Monica.  Simultaneously, she launched her own company, Hail Mary’s, founded upon the belief that good food nurtures the soul, and began catering weddings, parties and large corporate events.

In the fall of 2008, Mary began teaching her culinary skills to others.    Currently she can be found at Hollywood School House teaching her after school cooking class, and teaching her popular "Vegetables or Not Here I Come" assembly.

Most recently, Mary has launched another division in her company as well as a chef she is now also a Certified Nutritionist for high profile clients.  She helps her clients discover their healthy way of eating.  Mary has recently been published in the Los Angeles Magazine, & The New Jersey Star Ledger.

Daily she addresses cooking aficionados through her blog - Cooking with Chef Mary as well as her how-to webisodes on You Tube.

Contact Mary Moran

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