Movies are made about guys like Josh Moore.
Moore is the embodiment of two romantic notions: follow your passions and do what you love.
Consider a day in the life of Mr. Moore: by 8 a.m. he is in the fields on his 10-acre farm in Taylorsville, KY. Most everything that can be grown or picked off vines and trees is produced there. At 11 a.m. he drives roughly 35-miles to his Louisville restaurant. The drive is interrupted by a stop at the gym, and he arrives at Volare for a long shift that ends at 10. or 10:30 p.m. during the week, an hour or so later on the weekends.
Moore does it all with unusual grace. He is Executive Chef, Executive Pastry Chef, partner and supplier. At least, that’s what he does when he’s not farming.
About the only time he misses a day in the fields with his wife, Lindsay, and their nine-year-old son Gibson, is in January during a brief respite between growing seasons.
How does he do it all with serenity and peace of mind? With the Merchant Bill of Rights. Pioneered by Heartland, the Merchant Bill of Rights is like a group of outside employees overseeing details that can make or break a restaurant. Moore knows the fees for every credit, debit and prepaid card transaction, and his rights related to real-time fraud monitoring, reasonable equipment costs, and live customer support make executing his passions possible. “It’s literally the last thing we have to worry about,” said Moore. “It definitely provides peace of mind. The Heartland company is so quick to answer questions and help. Customer service is wonderful. Very easy to work with.
“If our accounting person calls and needs a question answered, Heartland is just on it. No extra work at our end. All the compliance stuff is important. It’s nice to work with a company that takes care of things. Heartland has never let me down. They have talked to me about the Merchant Bill of Rights and it’s something they stand behind.”
Moore is among the fortunate few who knew from an early age exactly what they want to do. By the time he was 14, Moore was working in a professional kitchen.
“(Cooking) was just something instilled in me at birth,” says Moore. “When I was four of five years old, I would climb up to my grandmother’s stove and watch her cook. When my mother brought me home from preschool or kindergarten, she’d put me in front of the television and turn cartoons on. By the time she came back I was watching cooking shows.”
It’s not just hard work. Moore is as creative as he is innovative. The farm produces cabbage, Brussels sprouts, beets, carrots, radishes, lettuces, summer cord, beans, collard greens, early-season kale, eggplant, basil, herbs, peppers, okra and the biggest crop – maybe anywhere – is 50 different varieties of heirloom tomatoes. Moore also has 30 fruit trees in addition to growing berries, tart cherries, blackberries, blueberries and melons, among other fruits and produce.
“We were definitely farm to table before it became so popular,” says Moore. “We’ve been doing this for 12 years now. Every chef wants to be as farm-to-table as they can be. We are seed-to plate. It’s a lot of fun and it’s a lot of work. But it’s so rewarding when you see customers enjoying themselves. It makes it all worth it.”