Chef Mark Best DemonstrationBy Le Cordon Bleu Australia May 04, 2012 8:17PM UTC
Le Cordon Bleu News, 05/04/2012
In The News
Chef Mark Best Demonstration
Le Cordon Bleu London welcomed Australian chef Mark Best to the school on Wednesday 2nd May for a demonstration to students, alumni and journalists.
The award winning restaurateur cooked Ike Jime Squid with Smoked Goats Curd, Young Coconut and Black Radish, a ‘Risotto’ of Local Squid, Prawns, Broth and Curry Leaves, and Blue Swimmer Crab with Almond Gazpacho and Sweet Corn Custard.
Chef Mark’s culinary career began at the age of 25 with an apprenticeship at the ‘Macleay Street Bistro’, New South Wales (NSW) . After being awarded the Josephine Pignolet Award for ‘Best up and Coming Chef’ in NSW, he opened his own restaurant, ‘Peninsula Bistro’, with his wife Valerie in 1995. Three years later, Chef Mark travelled to Paris to work at the three Michelin starred ‘L’Arpége’, before a stint at Raymond Blanc’s ‘Le Manoir Aux Quatre Saisons’’ in Oxfordshire, England.
He has won numerous awards during his career, including 2010 ‘Chef of the Year’ from the Sydney Morning Herald Good Food Guide, 2010 ‘Restaurant of the Year’ from the Restaurant & Catering Association of Australia, and ‘Restaurant of the Year’ 2012 from Australian Gourmet Traveller Magazine. More recently, Chef Mark’s ‘Marque Restaurant’, Sydney, was placed 61st at the 2012 World’s Best Restaurant Awards.
For more information on Marque Restaurant, please follow the link: www.marquerestaurant.com.au
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