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| Edition: 21 September, 2011 |
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Chef Marc Forgione, the Iron Chef with the Travis Bickle mohawk, was just 16 when he decided to go into the family business, cooking with father, chef Larry Forgione. In 2008, Marc opened his own restaurant, simply called Marc Forgione, which was recently bestowed its second Michelin star rating.
We break down our Q & A with Marc...
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Where he's currently eating in NYC:
"I only get one or two days off a week, so I try to eat in different places."
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Marc's secret weapon in the kitchen?
"It's a great way to finish off anything."
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5 things he learned from his father, chef Larry Forgione:
"Follow all those things and things just kinda fall into place in this business."
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New spirit on Marc's radar?
"I take a couple of sips of it after eating, instead of grappa."
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Recipe:
"Chili Lobster with Texas Toast is always on my menu."
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