In the Kitchen
December 10, 2005 - Marc Dunham, TCA
Marc Dunham - Texas Culinary Academy
A native Texan, Chef Marc Dunham began washing dishes at the age of twelve for extra money. He continued to work in restaurants through his teenage years, both in the kitchen and the front of the house. Upon entering his freshman year in college, he began working for the Pappa's Company here in Austin. After two years of with the company, and working as a server, cook, kitchen manager, bartender, and catering manager, he decided that his pre-law major was no longer an interest. His next move took him to Hyde Park, New York, to the Culinary Institute of America where he graduated with high honors, perfect attendance, and received many awards such as the President's Scholarship for highest G.P.A. Chef Dunham spent over three years in New York concentrating much of his time at Picholine in Manhattan with Chefs Terrance Brennan and David Pasternak. On his days off, he took advantage of his opportunity and trailed for free in many of the top restaurants in the city such as Les Pinasse and La Grenouille. Upon his return to Austin in 2000, he helped open the local ASTI Trattoria, and was the Sous Chef at the Granite Café under Chef Sam Dickey. He is currently a senior at Texas State with a major in Nutrition.
Get ready for Marc's magic this Saturday at 10:30 a.m. at the Chef's Circle tent.
posted December 8, 2005 | permanent link to this article
){kind=link}