CX -- How long have you been a chef for? Marcel -- First and Foremost I consider myself a cook, and that is because I always want to remain humble and not to mention teachable. That having been said I have been cooking for a solid decade now CX -- Where did you go to school? Marcel -- I went to the CIA for my AOS, BPS, and fellowship. CX -- Your Very First restaurant job and the position you had? Marcel -- It was at the Streamliner Diner back on Bainbridge Island and I was a dishwasher at the age of 15. CX -- What is your favorite cuisine to cook? Marcel -- I love all types of cuisine I love the simplicity of Italian, the detail orientated technique of French, the explosive flavors of Thai, the high heat and fast paced wok cookery of Chinese, and every cuisine imbetween. CX -- Where do you get your inspiration from? Marcel -- Every where from a landscape found in nature to the special sauce put on an animal style burger at in and out CX -- What cook book do you go to first when unsure? Marcel -- Escoffier CX -- Since your appearance on TOP CHEF what have you been up too? Marcel -- Cooking, and a lot of it, whether its doing demonstrations, cooking on the line, teaching classes or judging competitions, I've been busy in the kitchen. CX -- If there was one thing you could change while on top chef what would it be? Marcel -- The outcome of the finale, Hah! CX -- Now that you have reached this level what next for you and your style of cooking? Marcel -- Continuing to develop my own style and to learn from others. CX -- How has the molecular gastronomy been going for you? Marcel -- Researching molec gastro is a never-ending journey; there is so much to learn with the science of food, and so many ways that it can be applied in the kitchen. CX -- If you had a chance to work with any chef living or passed who would it be? Marcel -- Ferren Adria CX -- Do you have a special recipe if so would you share it or are you like a magician and never tell your tricks? Marcel -- Use a pinch of Sodium alginate with 1 cup base liquid and blend. Use a pinch of calcium chloride with 2 cups water. Drop alginate liquid one drop at a time into calcium bath, strain out, rinse and serve. CX -- What is your favorite brand knife to use? Marcel -- Misono UX -10 CX -- Where is your favorite place to shop for food? Marcel -- Farmers Markets but since we don't have them in Vegas I go to the Asian Markets CX -- If you where deserted on an island what junk food would you want an unlimited supply of? Marcel -- In n out CX -- What's your favorite meal to cook? Marcel -- Gnocchi, it takes me back. CX -- If you had to choose Taco Bell, Mc Donald's, Burger King or Wendy's which one? Marcel -- I'd rather starve CX -- What's the best dinning experience you ever had? Marcel -- There's so many it's hard to chose, probably The French Laundry. CX -- Who is the coolest or most important person you have cooked for? My mother CX -- What would you be doing if you weren't a chef? Marcel -- Fighter Pilot or rock star. CX -- Is there anything inspiring you would like to say to our future chefs or other chefs that look up to you? Marcel -- Remain humble and keep on pushing yourself to take food to the next level. |
