The International Culinary Center
Marc Bauer is the Master Chef at The International Culinary Center, where he has spent the last 24 years honing both his culinary and technical experience, engaging in his passion to educate and inspire.
He was born in Alsace (France) were his family owns an organic Farm, growing up he learned quickly to eat the produce, food and charcuterie from the farm with the seasons. He went to Strasbourg’s culinary School at the age of 14 years old, trained during the summer months in restaurants throughout France and Switzerland. Upon graduation was called to work at the palace of the military governor in Alsace.
Earning two culinary degrees in France : BTH, and : BTS, as well as a Bachelor of Science from SUNY College in New York, he took sous vide cooking classes with Georges Pralus in Briennon France, as well as Crea (Paris) with Bruno Goussault ,and Joel Robuchon. He has been a Master Chef of France (Maitre Cuisinier de France) since 2004. Marc’s interest in Food Science, and his instinct to help people, has led him to write a (Reflux) cookbook in 2010 with over 100 000 copies sold.
His interests in cooking and traveling has landed him his first executive Chef jobs in Carmel, Ca (La Boheme), then in Manhattan in 1991 (Delices), he became a Chef Instructor at the International Culinary Center, Executive Chef of the Catering department , Chairman of Culinary Arts, and Master Chef. He made many contributions to various charitable organizations – one common thread has followed Marc through his culinary career, and that is the desire to understand food from its most basic core.
Marc brings a touch of creativity through his use of local ingredients, and techniques acquired from his travels abroad. He has a talent for designing special curriculums, designing kitchen equipment, and kitchen layout.
Through his years of experience, Marc Bauer has worked side by side with experts in the industry including Alain Sailhac, Jacques Pepin, Andre Soltner, and Jacques Torres