Meet Chef Renee Marton
Chef Renee Marton
Renee is a chef, culinary historian and teacher. From 1986 to 1992, she was Executive Chef of Restauant Florent, the legendary French bistro that was situated in New York’s Meatpacking district. During her career, Renee has run a catering company and worked as a food stylist and recipe tester. Renee teaches at the Institute for Culinary Education and has also been a culinary instructor at Monroe College and CUNY’s Lehman College, as well as at the Astor Center where she co-taught a highly-regarded course on taste and flavors. Renee is currently writing a world history of rice. She also holds master’s degree from NYU’s food studies program.
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June 11th, 2009 | Tags: chef, cooking, recipes, Renee Marton | Category: cooking, cooking classes
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June 17th, 2009 at 1:19 pm
Thanks for all the help dude.
July 28th, 2009 at 11:29 am
[...] for a for a summer fish recipe for the grill? Here’s a fish wrap from Chef Renee Marton. You can make this recipe with wild Alaska salmon. But if you’re at the shore in the [...]
August 10th, 2009 at 5:06 am
[...] Chef Renee Marton has constructed a corn festival dinner so get to the farm market and buy that corn! I’ll post the individual courses throughout the week, starting with corn nibbles to serve with cocktails. We’ll finish up with a corn ice cream by noted pastry chef and North Fork Table and Inn proprietor Claudia Fleming. [...]
September 26th, 2009 at 5:01 am
[...] than cupcakes crowned with candy corn “teeth?” Try these goodies from Upper West Side Chef Renee Marton on your young (and grownup!) ghosts and [...]
November 2nd, 2009 at 4:40 am
[...] could spend Thanksgiving morning wrestling with one gargantuan turkey. Or you could do what Chef Renee Marton does and opt for roasting two, more petite birds. If that sounds like twice the work, it’s [...]
November 3rd, 2009 at 5:07 am
[...] ready to cook your turkey. Really, Thanksgiving Day doesn’t have to be Stress Central. Follow Chef Renee’s step-by-step directions for turkey-making and both you and your bird will come out just [...]
November 12th, 2009 at 9:59 am
Chef Renee shared her turkey making secrets and recipe with me three years ago and my turkeys have been fantastic since I began following her instructions. Now, instead of the part of the meal you don’t eat because everything else is better, the turkey is delicious and all my guests are amazed at how juicy and flavorful the traditional bird can be. Try it - you will not believe how much of a difference it will make.
December 17th, 2009 at 5:02 am
[...] in the New Year with Caramelized Spice Walnuts from Chef Renee Marton. Pair them with a Sparkling Ginger Daisy. There’s even a mocktail recipe those who [...]
January 6th, 2010 at 11:51 am
[...] need to eat your veggies. Here are two satisfying and easy-to-prepare winter vegetable recipes from Chef Renee Marton. One’s a cauliflower puree; the other’s a baked [...]
January 20th, 2010 at 10:19 am
[...] be able to eat just one (or two)! Cassie Berkowitz, a talented recent pastry school graduate and Chef Renee Marton’s colleague, has created them. Photo: By Cassie [...]
March 7th, 2010 at 6:12 am
[...] St. Patrick’s Day Marshmallows Chef Renee Marton [...]