Renee Marton, CCP
Before reviving her long standing interest in the relationship between food and culture by acquiring a Master’s degree in Food Studies at NYU, Renee Marton worked in restaurant kitchens for 15 years, including 12 as Executive Chef. While at NYU, she taught in culinary schools in NYC, always with an emphasis on gastronomy, as well as textbook and technique. In addition to teaching, Renee has been published on subjects as varied as the history of the grilled cheese sandwich, commercial fishing, Spanish speaking students and French culinary vocabulary, and the history and prevention of foodborne illness.