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Featured Recipe
Chef Missy Robbins formerly of Spiaggia – Chicago, IL
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 The school exudes a feeling of camaraderie amongst its enthusiastic students, and if you’re serious about working in a kitchen, the school provides you with all the techniques necessary. |
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 Marc Murphy
chef/owner, Landmarc, New York, NY
Culinary Arts 1990
The son of a diplomat, Marc Murphy spent a cosmopolitan childhood in cities all over the world. After high school, he found himself working odd jobs in New York and decided to attend ICE’s Culinary Arts program: “It was an efficient yet broad curriculum that really put an emphasis on the skills needed to work in a real kitchen,” Murphy says of his school experience. He adds: “ICE serves as a great launching pad for getting into the restaurant business and getting excited about it.
Early in his career, Murphy worked in New York, France, and Italy and had the opportunity to cook with and learn from noted chefs Alain Ducasse, Terrance Brennan, Sylvain Portay, and David Pasternak. Murphy became executive chef at Cellar in the Sky in 1993 and then headed uptown to be opening chef at La Fourchette in Manhattan’s Upper East Side. Despite excellent reviews, La Fourchette closed in 2002 and Murphy began scouting around for a restaurant to call his own. After 8 months of renovations, Murphy and his wife Pamela Schein Murphy opened 100-seat Landmarc in February 2004. In addition to great reviews and packed tables, the Murphys have also gotten excellent press for their wine program. Half-bottles replace wines by the glass at Landmarc, and everything—from magnums on down—is priced at a fraction of what diners are accustomed to.
Chef Marc Murphy’s recipe for Braised Lamb Shanks with Celery Root Puree and Brussels Sprouts >>
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