Food Network star gets back into the scene with a restaurant open three days a month

Before starting his culinary career, acclaimed chef Marc Murphy wasn't sure if he would be able to find a job that he would actually be good at."I'm very dyslexic. I had a hard time staying in school," he said. "I ended up cooking because I knew I didn't have to read or write."Murphy's life in the food industry has since led him to work at — or start — prestigious restaurants in Paris, Monte Carlo and New York, and he is a frequent presence on the Food Network as well. But he still speaks of his entrance into the culinary world as little more than a happy accident that began as a way to pay back his brother for letting him crash at his New York apartment."Since I felt bad I wasn't paying rent, I would cook dinner all the time," he said. "After a while, my brother was like, 'You seem to like to cook. Why don't you go to cooking school?'"Murphy took his brother up on this advice and went to a three-month cooking program in the city at what is now called the Institute of Culinary Education. He worked with chefs including David Pasternak and Sylvain Portay before going out on his own in 2004, when he opened up his Landmarc restaurant at 179 W. Broadway in Tribeca.Landmarc was well received upon its opening, and Murphy eventually amassed a fairly large portfolio of eateries throughout Manhattan. These included Ditch Plains in the West Village and on the Upper West Side, Kingside in Midtown and another Landmarc at the Time Warner Center.In the late 2010s, however, Murphy all... Continue reading at 'Crains New York'

[ Crains New York | 2024-09-03 10:03:04 UTC ]

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