July 21, 2009, Chef Marc was invited by Meat and Livestock Australia to
host a luncheon for 40 of the Big Apple's top chefs at the beautiful
Plaza Hotel on Fifth Avenue in New York City.
Chef was there to show the gathered chefs that there is more to beef
than prime rib and a good sirloin.
We thought it might be fun to dig into the archives to give you
an idea of Chef Marc's adventures before he and his wife, Chantal,
opened Cuisine and Passion.
Bon Appetit magazine, December 1993 -- At the time, Chef Marc was the
Executive Chef at the Four Seasons Resort in Nevis, in the West Indies
(Caribbean). To say the world-class resort had an impact on the
local economy was an understatement. The resort was the local economy.
And, as you'll see in the article, working with the locals was one of
the reasons for his success.
Also in the article, you'll find recipes for, among other things,
Broiled Fish Steaks with Niçoise Vinaigrette, Fennel and Pumpkin Soup
with Shitake Mushrooms and (you have to love the name) Reggae Relish.
Women's Jourrnal, February 2002 -- To Bali, Indonesia, now, where Chef Marc is not only the Executive Chef at the two
Four Seasons Resorts (Jimbaran Bay and Sayan), but he also launches and runs a cooking school.
Within months, Women's Journal ranks it in the top ten on the planet.
In 2004, a special $1,000-a-plate fundraising
evening was held to honour three of Australia's top chefs including
Chef Marc Miron (Four Seasons Hotel, Sydney), Chef Tetsuya Wakuda
(Tetsuya Restaurant, Sydney) and Chef Guillaume Brahimi (Bennelong
Restaurant, Sydney Opera House).
This 30-second montage (with music)
offers highlights from the evening.