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Chef's Profile

Renee Marton

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After working as a chef in restaurants and catering businesses for 20 years, Renee revived her interest in the link between food and culture by acquiring a Master’s degree in Food Studies at NYU. During graduate school, Renee started teaching in culinary schools. Her hands-on classes emphasize culinary history as well as demonstration and technique. In addition to teaching, Renee is also the author of "Rice, A Global History," published in October 2014.

Courses by Chef Renee Marton


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    Class Levels - Level 1: Basic, Level 2: Intermediate, Level 3: Advanced, Level 4: Professional


    ICE Gift Card

    3-The Perfect Gift for the Foodie in Your Life!

    The Institute of Culinary Education offers the nation's largest selection of hands-on cooking, baking, and wine courses. Classes are offered day and night 355 days of the year. Your gift recipient can choose the topic, menu and time schedule that is perfect for their appetite!

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