Chef Marc Vogel, Cusinier Mondial, has worked the past 6 years, at the California Culinary Academy teaching weekend classes on a variety of cuisines. Chef Marc participates in various culinary events in San Francisco and in Cities worldwide. In the past twenty four months, guest chef events include the Napa Mustard Festival, a dinner for Alzheimer's, March of Dimes Star Chefs of the Bay Area, and the Culinary Arts Festival . On July 28th, 2001, He was invited to be the Executive chef for the Inauguration of the new President of Peru, Alejandro Toledo. He has been invited to open a cooking school in the Loire Valley this year. He was invited along with Chef Kurt Fleischfresser to cook for the US Pavilion at the Anuga food festival in Koln, Germany.

He was invited to cook on the K-2 expedition in 1986 in China. The famous cook was thrilled to be the first American chef to be invited to cook at Albert Roux's London restaurant, "Le Gavroche," one of the first 3 star Michelin restaurants in London. Chef Marc has cooked at several special events for the International Wine & Food Society and Les Amis de "C" at Gavroche since then. Chef Marc won first place for his recipe "Walnesto" amongst all of the cooking schools in the United States.

Some of Chef Marc's other achievements include winning the Napa County Fair Cook-off on several occasions in several categories, being the Chef for the opening night dinner at the film festival in Telluride the last three years, The "Worlds Presidents Organization" and being invited to be the guest chef for the José Cuervo Dinner at the Franz Mayer Museum in Mexico City in 1999.

Cena Milenio de Zedillo

ACCOMPLISHMENTS & AFFILIATIONS:

Invited Chef and Member, American K-2 Expedition, China, April 1986

Invited Chef, Intl. Wine and Food Society, Manila, Philippines, California Dinner 1990

First Place, Napa County Fair 1990 Lamb Division

First Place & Best Of Show, Napa County Fair, 1992

First Place "Main Course" Solano Tomato Festival 1993

Member, Les Amis De C", London 1993

Guest Chef, "Wines of the Golden State" Dinner, London 1993

First American Chef invited to cook at Restaurant Le Gavroche, London 1995

First Place & Best Of Show, Napa County Fair, 1995

First Place & Best Of Show, Dixon Lamb Fare, 1995

Culinary Instructor, CCA, California Culinary Academy, 1995, 96, 97, 98, 99, 2000

First Place, Napa County Fair.  Poultry Division, July 4th, 1996

Guest Chef, Bay TV.  "Cooking at the Academy", 1996

Guest Chef, Magid di Oz, Chieti, Italy, 1996

Invited Chef, St. James Branch IWFS, London, Jan. 1997

Invited Chef, Francis Ford Coppola "Hand Across the Valley", Aug. 1996 & 97

Guest Chef, Skyline Guest Ranch, Telluride, Colorado, May 1998

Guest Chef, Mountain Film Festival, Telluride, Colorado, May 1998, 1999, 2000

Judge, Academie Culinaire, "Best Sommelier UK", London, Jan. 1998

Guest Chef, Thomas Goode's London, April 1999

Chef de Cuisine, International Wine & Food Society "Festival Napa 2000" May 2000

NapaWine Auction 1998, 1999, 2000, 2001

Meat & Lamb Australia, United States Lamb Recipe Brochures, October 1999

Guest Chef, Jose Cuervo "Millennium 2000 Dinner" Franz Mayer Museum, Mexico City, Nov 1999

Guest Chef, Safari Club International ­ Beringer Winery Corporate Kitchen, Napa, April 2000

Guest Chef, World Presidents Organization Opening Night Dinner May 2000, Colorado

Guest Chef, San Francisco Farmers Market, 1999, 2000, 2001

Guest Chef, "Mango Festival" Kapiolani Park, Honolulu, Hawaii, Aug. 2000

Guest Chef, "Festival of Culinary Arts" San Francisco Oct. 2000

Guest Chef, Alzheimer's Society Benefit Dinner, Nov. 2000, San Francisco

Guest Chef, St. Johns Benefit Dinner, Napa California 2000

Guest Chef, "Napa Valley Mustard Festival" March, 2001

Guest Chef, March of Dimes, "Star Chefs of the Bay Area", San Francisco, April 2001

Member IACP, International Association of Culinary Professionals, 2001

Member IAG, International Academy of Gastronomes, Paris 2001

Member, IWFS, International Wine and Food Society, St. James Branch, London 2001

Chef de Cuisine, Presidential Inauguration, Lima Peru, July 2001

Guest Chef, Anuga Food Show, US Dept of Trade, Koln, Germany, Oct. 2001

Guest Chef, AM Idaho, Hi-Heat Turkey, Nov. 2001 Boise Idaho

Chef Marc lives in North Beach, an Italian Community, in San Francisco. He still caters events for friends and corporate clients. Most of all, Chef Marc likes developing new recipes and cooking techniques. He has developed a revolutionary process to lock in moisture and flavor with Hi-heat cooking, (475-550 degrees) of several meats and vegetables in a shorter cooking time. His book on Hi-heat cooking will be available later this year.