Finding Your Discomfort with Marc Murphy
Episode description
If you’re a fan of the Food Network, then you’ve probably seen world renowned chef Marc Murphy in action. A recurring judge on Chopped, author of Season with Authority: Confident Home Cooking, host of the Food 360 podcast, restauranter, and of course chef, Marc is a powerhouse in the industry with his signature style of accessible contemporary cuisine. And, beyond the restaurant and media spheres, Marc is also the chef advisor at the Culinary Diplomacy Project and sits on the leadership council for Share our Strength’s No Kid Hungry campaign. In this episode, we talk about the stories behind Marc’s incredible career, his experience having dyslexia, and the importance of becoming comfortable with being uncomfortable.
Don’t miss this interview where we discuss:
- Marc’s childhood growing up across Europe and the United States and how he first began cooking
- His career as a commercial chef from working at Michelin-star restaurants in France to serving as executive chef for Cellar in the Sky at Windows on the World
- Opening is first restaurant Landmarc in Tribeca, and the inspiration behind it
- How he got involved with the Food Network and his role as one of the first judges on the hit show Chopped
- Marc’s newest restaurant project, Marc 179, what comes next in his career, and how seeking discomfort can help you live your life to the fullest
Find Marc Murphy:
IG & Twitter: @chefmarcmurphy
Facebook: Chef Marc Murphy
Follow Lydia:
IG: @lydiafenet
LinkedIn: Lydia Fenet
Questions or comments, we'd love to hear from you...send us a text!
Record a question here so we can answer it on the next episode of Claim Your Confidence.
To stay up to date with Claim Your Confidence and get all the behind-the-scenes content, follow us on Instagram and on YouTube.
If you enjoyed this episode, please subscribe and leave a rating and review on Apple or Spotify or where ever you get your podcasts.
Recorded at The Newsstand Studios at Rockefeller Center.
Thank you for listening.