Chef Marc Vidal is bringing a history of Catalan and French food to Boqueria. On this week’s episode of Chef’s Story, Dorothy Cann Hamilton is joined in the studio by Marc to talk about the original Boqueria- a vibrant market in Barcelona. How did the market influence Marc’s culinary senses at an early age? Hear about Marc’s training in France, and how French cooking differs from the Spanish tradition. Why did Marc come to the United States, and what did he learn through working in Miami kitchens? Hear Dorothy and Marc discuss tapas culture, and the idea of small plates in the New York City restaurant scene. Learn all about Iberico ham, bread and tomatoes, and other traditional Spanish tapas. This program has been brought to you by Whole Foods.
“Every single day I work in the restaurant business, I fall more in love with it.” [8:45]
“I would say from my experiences that the French are more focused on the product than the technique.” [19:00]
“In Spain, tapas are a way of life. They’re fun, and they’re easy to share. And people here- they like it.” [27:20]
— Chef Marc Vidal on Chef’s Story