My New Book—Ice Cream: A Global History

Meet 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

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.

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