A six-course, small plate passing, including wine, music,and stories shared by chefs.
All proceeds will benefit ICAPS Childrens Summer Program and Montclair Film.
Every First Monday
Marcel Bakery And Kitchen
631 Valley Rd
Montclair, NJ 07043
Meny Vaknin, the owner and executive chef of Marcel and Mishmish Cafe, came to United States from Israel with the dream of becoming a professional chef. He set out to acquire a thorough knowledge of new and classic techniques, graduating with honors from the prestigious French Culinary Institute.
While he employs the skills and expertise acquired in his formal studies, in creating his dishes, he evokes the rich culinary legacy of Morocco that he was taught with love from his mother and grandmothers.
Chef Karan Fischer graduated from the Institute of Culinary Education in Manhattan with honors in 2009. She has created specialty foods for private clients from Manhattan to the Hamptons, and a line of healthy gluten-free snack products which had national distribution for airport kiosks throughout the U.S.
Karan is recognized by the NYC Board of Education as a Chef/Instructor for "healthy cooking" developing after school programs funded by the Tisch Foundation.
She was a lead Chef for Abigail Kirsch for off-premises catering for The New York Times and Brooklyn Navy Shipyards, as well as private parties for Alicia Keys Foundation and Morgan Stanley. Chef Karan is also a member of the Specialty Food Association and Taste NY Events.
Chef Karan lives in Montclair and is the Executive Chef and Founder of the Montclair Culinary Academy. She is a Board Member of the Upper Montclair Business Association.
After graduating from the Institute of Culinary Education in New York City, Chef Kwame Williams worked at some of NJs top fine dining establishments. He started his culinary career at The Ryland Inn (Whitehouse station, NJ), one of the only restaurants in NJ to get 4 stars from the NY Times and is Relais & Chateaux rated. They provided Chef Kwame with an exceptional foundation and set his standards for quality of food. He continued his career at Rats (Hamilton, NJ), The Bernards Inn (Bernardsville, NJ), Pleasantdale Chateau (West Orange, NJ), Highlawn Pavilion (West Orange, NJ), Hyatt (Jersey City, NJ), and Mintons (Harlem, NY). Most recently, he became a member of a team of celebrity chefs under the direction of ChefRLI (Richard Ingraham). Kwame is the alumni of James Beard Foundations Chefs Boot Camp for Policy and Change. Ke was a feature chef at the James Beard House, and included in the Waste Not: How To Get The Most From Your Food cook book.
Paul Joseph is a veteran executive chef that has worked in some of the top restaurants and hotels in NYC. He has his degree in Bussines as well as culinary arts. Paul was featured in various media outlets. Paul is currently the executive chef for two Glatt Kosher restaurants and Rave Catering and Event Planning located in NYC.
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