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CHEF MARK GARCIA PRESENTS:
Culinary 100: Knife Work & Mirepoix
Smoked Onion Broth, Celery, & Carrots
Pairing: Sokol Blosser, Chardonnay 2021
Culinary 200: Garde Manger
Chicken Liver Mousse, Cherry Jam, Frisée Salad
Pairing: Markus Molitor, Haus Klosterberg Riesling 2021
Culinary 250: Meat Cutting
Hanger Steak, Spring Chimmichurri, Fingerling Potato
Pairing: Manzone Langhe Nebbiolo Crutin 2020
Culinary 300: Competitions
Roasted Duck Breast, Duck Confit Croquette, Wild Mushrooms, Seasonal Vegetable
Pairing: Villota Estate Grown Rioja 2020
Baking 250: Advanced Baking & Confections
Hazelnut Terrine, Passion Fruit Curd, Feulletine
Pairing: Col Dei Venti, Girontondo, Brachetto, Piemonte, Italy 2023
CHEF MARK GARCIA
Born and raised in the Bronx, Mark worked at fast-casual restaurants throughout high school before attending SUNY Delhi for culinary arts. During his time there, he gravitated towards cooking competitions, even the winning Ment'or BKB Young Chef Competition, which led him to work at James Beard award-winning Spoon & Stable in Minneapolis. Mark has also worked at renowned eateries in New York, including Eleven Madison Park (3 Michelin Stars), Bouchon Bakery, and Milu. In 2021, he was tapped by EMP to help launch their plant-based pantry program before moving over to the highly acclaimed Five Acres, where he worked as a sous chef. Mark is currently the head chef of West Village hotspot and cafe Hungry Llama.
