Marcel Vigneron has dedicated his life to gastronomy and honing his skills as a chef. Promoted to prep cook when he was just sixteen, he was the youngest person in the kitchen, and he’s been changing the game ever since. He talks to his food for inspiration and believes that cooking is one of the most beautiful careers that can be chosen, which is why he is so passionately driven to pursue his craft.
Marcel attended the acclaimed Culinary Institute of America (CIA) in New York and achieved his Associate's degree in Culinary Arts, as well as a Bachelors Degree in Hospitality Management. At the CIA, Marcel enrolled in the teaching assistant program where he served as the Sous Chef to Dwayne Lipuma at the school’s award-winning Ristorante Caterina de’ Medici. Since then, he has continued to pursue the progression of gastronomy and at the young age of 25 gained national notoriety in season two of Bravo’s Emmy winning reality series, Top Chef, where he made it to the finals finishing as the runner-up.
He has worked all over the globe with world-renowned chefs, including Joël Robuchon (named Chef of the Century by the Gault Millau) and Michael Mina (awarded Best Chef of 2002 by the James Beard Foundation during the time of Marcel’s employment). Marcel has also spent time in Barcelona, Spain, where he took classes at El Taller with famed Chef Ferran Adrià of El Bulli restaurant, which was named the top restaurant in the world in 2007 by Restaurant magazine. Marcel most recently worked under José Andrés as the Executive Sous Chef of The Bazaar at the SLS Hotel in Beverly Hills and he is currently an Executive Chef in Los Angeles.
It’s true that Marcel spends time conducting experiments and researching kitchen chemistry, but he truly feels that in order to become a great chef one must know much more about food than just science. Marcel’s avant-garde cuisine follows four simple culinary philosophies: respect for tradition, embracement of innovation, evocation of evolution, and the pursuit of excellence through integrity.
Method Arrange a rack in the oven about 6 inches from the heating element and preheat broiler. Arrange onion and pineapple on a large foil-lined baking sheet and broil, stirring once or twice, until softened and browned in parts, 6 to 8 minutes; transfer to a platter and keep warm.
Arrange pork on the same baking sheet and broil, stirring once or twice, until cooked through and golden brown, 6 to 8 minutes; transfer to platter with pineapple and onion and toss gently. Spoon onto tortillas, top with cilantro and serve with lime wedges on the side.
Life was anything but beachy for the cheftestants. They had to compete against the chefs they lost to, survive a kitchen fire, and cook for Bahamian royalty.
Things were super hot in the Bahamas, with the cheftestants cooking head to head with their season's winner, and overcoming a kitchen fire to make food worthy of royalty. Now it's your turn to decide if their dishes were smokin' or just smoky. BRING on the FOOD !! QUICKFIRE Seared Veal Loin and Braised Veal Cap with Raisins, Carrots, Potatoes, and Mushrooms credits: Richard Blais Pork Stew with Potatoes, Peppers, Citrus, and Allspice credits: Tiffany Derry Cashew Dusted Spiced Duck Breast with Duck Leg and Mushroom Jus credits: Mike Isabella WINNERS : RICHARD, TIFFANY, MIKE ELIMINATION Roasted Lamb Loin and Malted Braised Leg with Pickled Turnip and Mustard credits: Richard Blais Roasted Spiced Pork Tenderloin, Dirty Rice, Curried Slaw, and Tomato Jam credits: Tiffany Derry
Sous Vide Chicken, Mushrooms, Yams, Lobster Sauce, and Lobster Hash credits: Mike Isabella WINNER : MIKE HONORABLE MENTION - CARLA THIS LOOKS GREAT !! Pork Medallion with Sweet Potato Purée, Apple Sauce, and Apple Chip credits: Carla Hall Pack your Knives & GO !! CARLA Check back here on Thursday's after the new episodes .. BRAVO Wednesday nights @ 10 pm NOW !!