If you have a chef or a serious home cook in your life, boy do I have a gift idea for you. Marc Weber, founder of ONTHEMARC in Stamford, CT has written his first book. It is a gorgeous celebration of food and the art of cooking.
Disclosure: I received a free copy of the book to facilitate this post. I received no other compensation and the opinions contained herein, are my own and reflect my experience with the products. Your own may differ. Also, this post contains an Amazon Affiliate link to the book, meaning I’ll earn a little money if you purchase the book through the link.
If you are unfamiliar with ONTHEMARC, it is a contemporary, full-service catering company with an extensive experience in off-site events. Marc and his team are well-known for their passion for food and service. As supporters of local farmers, seasonal bespoke menus are their signature.
About Marc Weber
A graduate of The Culinary Institute of America in Hyde Park, NY, Marc Weber began his professional career as a Private Chef, curating small elaborate dinner parties for his clients. He founded ONTHEMARC in 2006 with a singular focus: to make people happy. Currently, Marc primarily oversees ONTHEMARC and pursues new business with clients, vendors, and venues. Marc serves as a part owner at The Inn at Longshore by ONTHEMARC in Westport, CT. The Greenwich Wine + Food Festival named Marc one of 2017’s Most Innovative Chefs and his career and company have been covered in Stamford Magazine, Martha Stewart Weddings, LOOK, Serendipity Magazine, and more.
People always ask Marc how the business came to be. The book aptly titled Beginnings: How The Party Started offers a peek into firsts: first attempts, first impressions, first bites, and first sips. Yes, it’s a cookbook but it’s also Marc’s personal stories about himself and his family, how the company started, how the company grew, and where the company is headed.
The foreword is written by Rob Burnett, five-time Emmy Award-winning producer, director, and writer, best known for his role as executive producer of The Late Show with David Letterman.
The recipes are purposefully unadulterated commercial kitchen recipes. This means they are made to serve a crowd and often contain a special technique or equipment. Marc didn’t want to adapt the recipes into potentially less accurate versions more familiar to home cooks. Rather, his goal was to invite us into his world, his kitchen, and draw out our inner pro chefs.
Caterers, well really good ones anyway, create more than food. They create an experience that touches beyond your taste buds. This book is an experience – photography, layout, stories, and recipes. It’s a gorgeous book. My inner pro chef is inspired.