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Meet Chef Renee MartonRenee 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  Chef Renee Marton: Photo: Institute of Culinary Education. 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. 18 comments to Meet Chef Renee Marton |
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Thanks for all the help dude.
[...] 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 [...]
[...] 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. [...]
[...] than cupcakes crowned with candy corn “teeth?” Try these goodies from Upper West Side Chef Renee Marton on your young (and grownup!) ghosts and [...]
[...] 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 [...]
[...] 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 [...]
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.
[...] 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 [...]
[...] 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 [...]
[...] 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 [...]
[...] St. Patrick’s Day Marshmallows Chef Renee Marton [...]
[...] ingredients from Jewish communities around the world, some thriving, some near extinction. Chef Renee’s haroset draws from several Jewish cultures—from Indian as well as from Ashkenazi and [...]
[...] Chef Renee says, these S’mores crafted for adults—a little Cointreau goes a long way—are a [...]
[...] about a gazpacho recipe for Father’s Day from Chef Renee that’s he-man enough to please Dad and that’s also sure to win over the rest of the [...]
[...] A Great Hamburger Recipe by Chef Renee [...]
[...] It’s summer and corn is the veggie we all crave in this heat. These ice cream sandwiches from Chef Renee are simple to put together, though they do take a bit of time—90 minutes from start to finish. [...]
[...] The Banh Mi Dog, the Cataplana Dog and the Iowa State Fair Corn Dog were developed by Chef Renee Marton: [...]
Renee and I met in Kindergarten and were best friends as well as classmates until college separated us. It is no wonder that Renee has become an outstanding leader in the culinary field because I can remember her mother constantly teaching us about foods, introducing us to new foods, teaching us about preparing foods, and eating foods. Mrs. Marton was a gifted cook who could take “a little of this and a little of that” and conjure up the most delicious meals that were always nutritious, as well. She always made sure that we girls were exposed to these things and knew about them. The health angle? Mrs. Marton was a nurse and her husband a doctor, so all of the food that was prepared in the home was healthful as well as being delicious, products for a very loving family that produced a very inspired and talented chef.