Chef-opedia Chefs Galen Zamarra Bio
Education: Graduating from the Culinary Institute of America
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Galen Zamarra, who was born in Switzerland and raised in California, learned to cook at a very young age. “My mom was a single mom, and she didn’t cook,” he explains, taking to the stoves out of necessity at first. “But being a chef was always something I dreamed of.”

After graduating from the Culinary Institute of America, Zamarra began his restaurant career at the original Bouley as garde manger. He was beginning to work his way up the ladder when Chef Bouley closed the restaurant to renovate. Zamarra left the US to stage at assorted Michelin 3-star restaurants in France: Michel Bras, Georges Blanc, and L’Arpege, where he cooked for one defining year.

Zamarra’s year at L’Arpege working under renowned Chef Alain Passard was an experience that defined him as a chef. “The restaurant’s philosophy was very influential in the way I cook today,” he says. “L’Arpege is French for arpeggio, a musical term that describes how notes work together to make harmony, and that is how the chef described food, as putting the notes of flavors together to make harmony in the mouth.”

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Celebrity Chef Galen Zamarra's Bio (Bio Of Celeb ChefGalen Zamarra | Galen Zamarra Bio ) contains all the information about Celebrity Chef Galen Zamarra. and others. New York Chef

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