Culinary Workshop w/Chef Marc Bauer
Where
French Classics – From Bouillabaisse to Brûlée. Master Chef Marc Bauer, originally from France, and now Culinary Director at the ICC in New York, shows you how to make two classic French dishes. Bouillabaisse – the famous seafood soup from Marseille and a classic crême brûlée with dates and cognac.
Marc Bauer
Marc Bauer is senior director of culinary and pastry arts at the International Culinary Center. Born in Alsace, France, Marc grew up tending his family’s organic farm and selling the produce at local farmers’ markets. He attended culinary school at Lycée Hôtelier Alexandre Dumas in Strasbourg, France, at age 14 and trained in restaurants throughout France and Switzerland. He earned two culinary degrees and a bachelor of science. He has been a member of the prestigious Maître Cuisinier de France (Master Chef of France) North American chapter since 2004. He is co-author of Dropping Acid: The Reflux Diet Cookbook & Cure and his recipes were included in the coffee table book, Master Chefs of France: The Cookbook. @ICCedu
