You really have to try different techniques and learn from different chefs. That’s the only way you’ll find your footing in the culinary world and know exactly what kind of chef you want to be.
The son of a diplomat, Marc Murphy spent a cosmopolitan childhood in cities all over the world. Early in his career, he cooked in France and Italy. In New York City, he learned under chefs Alain Ducasse, Terrance Brennan, Sylvain Portay, and David Pasternak. Murphy became executive chef at Cellar in the Sky in 1993, and then headed uptown to be opening chef at La Fourchette on the Upper East Side. He opened the first of his Benchmarc restaurants, Landmarc, in Tribeca in February 2004 and in the Time Warner Center in 2007. In 2006, he opened Ditch Plains. Murphy is well known to fans of the Food Network’s Chopped where he appears as a judge.
He says, “ICE helped lay the foundations of my education as a chef. It was there that I learned the basics, and those lessons have stayed with me throughout my entire career, from Paris to Monte Carlo to New York City. My professors at ICE not only taught me invaluable lessons about food and its preparation, but they also trusted me to build on that education through my own life experiences.” His advice for students is “You really have to try different techniques and learn from different chefs. That’s the only way you’ll find your footing in the culinary world and know exactly what kind of chef you want to be.”
- Institute of Culinary Education, Culinary Arts, 1990
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