Marc Bauer was born and raised in a small Alsatian village in France. It was in his early childhood that he learned the value of seasonal ingredients on the family farm, where his mother grew fruits and vegetables to sell at the local farmers market. After attending culinary school in Strasbourg, Marc moved to the United States to launch his career. It was at the International Culinary Center, formally The French Culinary Institute, that he met Jacques, and worked to help educate and inspire future generations of students in the art and technique of classic french cuisine, where he spent twenty eight years.
Marc has also been involved in many special projects including the development of the 2012 New York Times bestselling cookbook Dropping Acid, the Reflux Cookbook and Cure. Marc is longstanding member of the French Master Chefs and has a Master of Education in Higher Education.
Most recently, Marc has brought his experience as an educator to the kitchens of Northwell Health, where as the Executive Chef of Plainview Hospital and Syosset Hospital, he brings his knowledge, creativity and ability to empower his staff to improve the quality and standards of hospital cuisine.
A perfect vegetarian dish for fall, this barley salad is elevated to a first course or elegant lunch when served on parsley sauce and garnished with thin slices of avocado. It’s best at room temperature but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.View This Recipe