Marc Forgione Bio
Marc Forgione competed on and won season three of The Next Iron Chef in 2010,
black and gold, beating out some of the country top chefs for the ultimate culinary title Iron Chef. Marc began his career at the age of 16, joining his father, Larry Forgione (a culinary legend who revolutionized Americanstyle cooking in the '70s and '80s), in the kitchen at An American Place. Marc fully embraced his father's livelihood and has built on his unique culinary foundation to carve out an identity of his own. Marc opted for a traditional fouryear education at the University of Massachusetts at Amherst,
diesel sale, where he graduated from the School of Hotel and Restaurant Management. He spent his summers working the line at restaurants such as Above in New York, with acclaimed chef Kazuto Matsusaka. These stints would lay the groundwork for Marc's postcollegiate toils, again alongside his father at An American Place and later under Patricia Yeo at AZ. When Yeo and celebrated chef Pino Maffeo opened Pazo, they took Marc along to serve as sous chef at the shortlived eatery. When Laurent Tourondel set out to develop his flagship,
diesel black and gold, BLT Steak, he recruited Marc as his sous chef. In an effort to diversify his experience, Marc left for France, where he secured a series of humble posts under Michel Guerard in Eugenie les Bains. Working at three of the region's finest restaurants, Le Pres D'Eugenie, Ferme aux Grives and Le Cuisine Minceur, Marc absorbed the nuances of classic French techniques and further developed what had already become a meaningful relationship with ingredients. When he returned to New York,
diesel jeans for you, Marc promptly reunited with Tourondel, who invited the now seasoned chef to serve as chef de cuisine at BLT Prime. The restaurant would go on to earn sterling accolades from relevant publications nationwide, culminating in a 27 in the Zagat Guide, making it the highestranking steakhouse in the history of New York City. Following his role as chef de cuisine, Marc was named corporate chef for the BLT Restaurant Group, a position that enabled him to develop recipes and maintain the quality of the BLT brand as it went on to include more restaurants across the country. With Marc Forgione, formerly known as Forge,
diesel store, Marc first restaurant, he has created an approachable place "that people walk by and are compelled to enter and where the ingredients are the star." Marc was most recently coveted with his second Michelin star in the 2011 guide,
women diesel jeans, making him the youngest Americanborn chef and owner to receive the honor in consecutive years (2010, 2011). Marc was awarded "Star Chefs Rising Star of the Year Award 2010," named "Rising Star 2008" from Restaurant Hospitality magazine and mentioned "New Formalist" by Esquire magazine in 2008. Marc currently lives in New York City.
相关的主题文章:
diesel saleMake Money At Home Fastmen diesel jeans diesel storeLuxury Sex Toys Storm Beblack and gold diesel black and goldMarco Canoracheap diesel jeans
Chat Sentinela
