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July 08, 2017

Marc Murphy, ‘The Good Life Embassy’ ambassador

The chef Marc Murphy, owner of the Benchmarc Restaurants and graduate of the Institute of Culinary Education, will be the ambassador of The Good Life Embassy this weekend.

Who is Chef Mac Murphy?

Marc Murphy learned from the best chefs in European restaurants to return years later to New York. Aside from opening numerous restaurants in New York, Marc Murphy has appeared in television programs such as Chopped and Iron Chef. Here is an interview with him. 

Marc Murphy TGLE

A.O.E. We’ll live a very exciting days with The Good Life Embassy #TGLE in Taste Of Chicago. What does this event mean to you?

M.M. Chicago is one of my favorite food cities and I’m really excited to be a part of this event with some other very talented chefs. Spain is also one of my favorite places to visit so I’m eager to help highlight some of their best product.

 

A.O.E. You will cook together with renowned chef Diego Guerrero starred with 2 Michelin stars. What do you think can come out of this explosive mixture?

M.M. While I have lived all over Europe, I am a patriotic American. Chef Guerrero obviously hails from Spain. I’m curious to see how the two of us, chefs from different cultures with different styles of cooking, make use of the same product…Olive Oil from Spain. I love working with other leaders in our culinary field and he seems like he has a lot of fun – the two of us together should be very entertaining!

 

A.O.E. During TGLE, in the July 9, you’ll make a cooking show with Olive Oil from Spain, how will you surprise us?

M.M. There’s no surprise when it comes to Olive Oil from Spain. Its quality is unsurpassed and I’ll be showcasing this amazing ingredient in an assortment of delicious ways!

 

A.O.E. What tips can you give to those persons who starting to cook with Olive Oil from Spain?

While you will sometimes see me use Olive Oil from Spain as an ingredient within my recipes, my advice for the home cook is to use it as pure finishing oil. Heating olive oil really changes the flavor so I would suggest that home cooks not do that unless it was made to cook with.

Marc Murphy’s Salmon Tartar recipe

A.O.E. Finally, our readers are eager to tell you 3 reasons why it’s worth going to #TGLE in Taste Of Chicago.

M.M. Great chefs, great olive oil, great city! What more could you ask for?

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