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Marc Murphy

Features

SUCCESSFUL OR A SELL OUT?

January 1, 2013

Trade Talks looks at branding in the world of the ever changing restaurateur
By Kristen Oliveri

Photo courtesy of Bullfrog & Baum

In a world where you’re nobody until you’re on TV or have become a social media sensation, keeping street cred amongst chef peers while satisfying diners’ need for celebrity chef status that validates and/or enhances their experience in your restaurant(s) is no easy feat.

What is easy is to get lost in the shuffle if you don’t hone your business to create a brand with mass appeal that resonates in the market.

At How to Build Your Brand Without Selling Out at Trade Talks 2012, a program conceived of and hosted by hospitality PR firm Bullfrog & Baum (www.bullfrogandbaum.com), in conjunction with the Palm Beach Food & Wine Festival (www.pbfoodwinefest.com), chefs Daniel Boulud, David Burke, Marc Murphy and John Kunkel talked candidly about the world of endorsements, product lines and the dreaded chain restaurant.

Daniel Boulud, co-owner of the Dinex Group and the chef who most recently opened a restaurant in Toronto, is no stranger to building a brand. “One more is always too many,” began Boulud. He explained that his approach to creating a cohesive and recognizable brand was to name all of his restaurants with his name in the title. While his name is front and center when you call for a reservation the reality of any given dining experience is predicated upon the fact that he crafts each one to be chef-driven with each chef he employs to be totally responsible for managing that individual restaurant.

“I am the brand,” he comments. However, while he understands the need for consistent branding in titles and restaurants, Boulud also recognizes that Continue Reading…

Features

TRIM TIPS

October 24, 2012

How To Stay Fit When You Work With Food
By Amanda Schuster

Photo courtesy of A16

We are all surrounded by decadent temptations every day. All too well we know that leaves the average person having a hard enough time staying fit; but it’s got to be even worse for a chef or food writer, right? Just how does one keep their girlish figure when surrounded by food for a living?

To address that point, and hopefully help the audience avoid the kind of pointed jabs that Mario Batali (and his waistline) received at the NYC Wine & Food Festival roast of Anthony Bourdain, a panel of chefs gathered during the festival weekend for a seminar titled “How Chefs Eat and Stay Slim.” The seminar was moderated by Allison Adato, author of the book “Smart Chefs Stay Slim” which includes testimonies from such celebrity chefs and restaurateurs as Joe Bastianich, Rick Bayless, Cat Cora, Eric Ripert, Naomi Pomeroy and dozens of others who share their secrets to finding that healthy balance. The seminar featured cookbook author Katie Lee (www.katieleehome.com), Chefs Sue Torres (of Sueños – www.suenosnyc.com), Marc Murphy (of Landmarc restaurants – www.landmarc-restaurant.com), and the king of decadent Southern cuisine himself, Art Smith (www.chefartsmith.net).

Adato, Lee, Murphy, Smith and Torres all agreed that especially when one is busy, it’s important to eat well and have a good breakfast. Letting hunger take control is the easiest way to fall victim to temptation because the worst things to eat are usually the ones that are the most readily available. Murphy attested that French fries are always calling to him from the line. If he hasn’t eaten, he says, “It’s the first thing I’ll reach for.”

Being able to reach in and grab something healthier than those tempting fries is about planning. And batching. The panelists agree that it’s important that the batched food is something palatable and satisfying. Freshness, wholesomeness (no artificial sweeteners or processed ingredients) and seasoning are key. To this end, Torres is a big proponent of using plenty of acid and Continue Reading…