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									COOKING WITH . . .
George McNeill, CMC, Executive Chef, New York Marriott Marquis

                                     NE of      and game at his doorstep, now finds his                   soup with sage fritters and whole leaves of fresh sage
                                                                                                          that are dipped in tempura batter and deep-fried. Fresh
                                     the only   creative approach fed through the pletho-                 sage leaves may also be used.
                                     Master     ra of quality suppliers and quality inter-
                                                                                                          Local Carrot and Butternut Squash Soup
                            Chefs in the        national ingredients at his fingertips.
                                                   Known as a persistent and prolific                     1 garlic clove
                            United States,                                                                1
                                                                                                           ⁄2 cup diced onion
                            the New York        developer of culinary talent, McNeill can                 1 tsp. curry paste
                            Marriott Marquis    be found double-checking his staff’s quali-               1
                                                                                                           ⁄2 cup unsalted butter
                            top toque,          ty and standards and likewise leading his                 11⁄2 cups peeled, diced carrots
                                                                                                          11⁄2 cups peeled, diced butternut squash
                            George McNeill,     team to medals and awards in culinary                     3 cups chicken stock
                            directs a team of   salons and competitions put on by                         bouquet garni of parsley and bay leaf
                            more than 200       esteemed groups such as The New York                      In large saucepot, combine garlic, onion, curry paste,
                            chefs and cooks     Société Culinaire Philanthropique.                        and 2 tbsp. of butter. Heat gently, cooking for 5 minutes
                                                   The recipient of numerous awards, he is                over low heat. Add carrots and squash; continue to cook
                            in one of                                                                     for 5 minutes. Pour in stock and add bouquet garni.
Manhattan’s largest, most diverse, and          also a member of many culinary organiza-                  Simmer over low heat for 30 minutes, or until vegetables
lucrative hotel operations.                     tions, including Les Toques Blanches, the                 are tender. Remove bouquet garni and whisk in remain-
   In the heart of Times Square and the         London Association of Chefs de Cuisine,                   ing butter.
nation’s theater district, Scotland native      the American Culinary Federation, the
                                                                                                          Leek Flan
Executive Chef George McNeill leads the         Escoffier Society, and the Canadian
                                                Federation of Chefs de Cuisine. He is the                 1 leek, white part only, finely diced
culinary orchestra behind a $90 million                                                                   1 tbsp. butter
food and beverage operation, spanning           former Corporate Regional Chef for                        1
                                                                                                           ⁄3 cup whipping cream
round-the-clock room service, four restau-      Canadian Pacific Hotels and was the 1996                  1
                                                                                                           ⁄2 cup grated Gruyere cheese
                                                Captain of the Canadian Culinary                          11⁄4 cups homogenized milk
rants, two bars, demanding and important                                                                  1 tsp. minced parsley
galas, banquets, and events.                    Olympics team who led them to gold                        4 eggs, well beaten
   Home to one of Manhattan’s largest           medals in hot food competition for the                    1
                                                                                                           ⁄8 tsp. cayenne pepper
ballrooms and meeting space providers,          first time. Additionally, he has recently                 1
                                                                                                           ⁄4 tsp. salt
                                                                                                          5 baked savory tart shells
the Marriott Marquis, the company’s flag-       successfully completed rigorous culinary
                                                testing with the American Culinary                        Combined leek and butter in medium saucepan. Cook
ship hotel, offers over 100,000 square feet                                                               gently over low heat till leek is translucent, about 3-4
of meeting space in midtown Manhattan.          Federation to reestablish his Master Chef’s               minutes. Whisk in cream, cheese, and milk. Bring to boil,
At the helm of a flagship property with         credentials (to 2006).                                    stirring constantly. Add parsley. Whisk hot mixture into a
vast facilities and leading events isn’t new       Chef McNeill says his most important                   bowl containing beaten eggs. Season with cayenne, pep-
                                                                                                          per, and salt. Pour into buttered 10" pie plate. Set into a
for Chef McNeill, who held the role of          basic tool is a well-trained cook. He has                 large dish containing enough hot water to come halfway
Executive Chef of flagship Fairmont prop-       proven that dedication already with                       up sides of pie plate. Bake in preheated 300°F oven till
erty, The Royal York Hotel (formerly            Marriott through strong involvement with                  set, but not browned, about 25 minutes. Remove from
                                                the chain’s culinary training programs, as                oven and let cool. Cut into small squares and fit into tart
Canadian Pacific), in Toronto, Canada,                                                                    shells.
for the past decade before joining the          well as programs with major culinary
Marriott Marquis in October 1999.               schools that he has created, including his                Savory Orange Oil
   Not just Marriott International’s only       alma mater, the Culinary Institute of                     4 oranges
Master Chef, but one of the American            America (CIA), Johnson & Wales, and                       1 tsp. cumin
Culinary Federation’s 55 Certified Master       the French Culinary Institute. He is                      1 tsp. fresh thyme
                                                                                                          2 shallots, minced
Chefs in the country, Chef McNeill prides       presently developing an apprenticeship                    1 tsp. turmeric
himself on the knowledge, innovation and        program within Marriott International                     11⁄4 cups canola oil
creativity that brings a winning hotel to       and already offers ongoing skills develop-                1
                                                                                                           ⁄2 cup chicken stock
the forefront. From menu development,           ment workshops for his staff where cooks                  With sharp knife, remove orange zest; chop coarsely. Set
                                                can hone basic skills and prepare for culi-               aside. In a dry skillet, toast cumin over medium heat till
labor costs, and ongoing quality and prod-                                                                lightly browned. Combine with thyme, shallots, turmeric,
uct scrutiny, his demanding, focused            nary competition.                                         and zest in a small saucepan. Add 1 tsp. of the oil. Heat
approach has allowed him to redevelop              When he isn’t behind the stoves of the                 slowly for 1-2 minutes or until tender and shallots are
and restructure the Marriott Marquis culi-      Marriott Marquis, Chef McNeill spends                     translucent. Add chicken stock and bring to a boil.
                                                                                                          Simmer, uncovered, over low heat until reduced by half.
nary team, update important and needed          time doing things he ’s passionate about:                 Add remaining oil; continue to simmer for 15 minutes.
equipment, reduce costs, and even               running five miles daily, driving his classic             Remove from heat and cool. Puree in blender and pour
increase revenue — all in just one short        308 GTS Ferrari, and tending to his one-                  into small glass jar. Let stand overnight to allow solids to
                                                acre garden at his home in Montclair,                     settle. Strain off oil and use as required. Refrigerate until
year!                                                                                                     needed.
   A philosophy that encompasses training       N.J., that he shares with wife Gina and
and quality products as key ingredients has     two daughters.                                            Cumin-Spiked Maple Vinegar
led to that success. Embracing the New                                                                    Maple vinegar is an infusion of maple syrup and vinegar.
York “food scene” with fervor, Chef                                                                       If it is not available, substitute a high-quality cider vine-
McNeill is a regular at Manhattan’s best        Local Carrot and Butternut Squash Soup                    gar.
restaurants and interesting markets, where      with Warm Leek Flan, Savory Orange Oil,                   1 tsp. cumin seeds
                                                and Cumin-Spiked Maple Vinegar                            1
                                                                                                           ⁄2 cup maple vinegar
he researches ideas to unleash his
                                                To serve, place leek flan in center of each soup plate.   Toast cumin seeds in dry skillet till browned. Remove
competitive flair. The former Canadian                                                                    from heat and cool for 1 minute. Add vinegar to pan.
                                                Ladle on the steaming soup and drizzle with savory
resident, who found that country’s best         orange oil and cumin-spiked maple vinegar. Garnish        Return to heat and warm slightly. Let stand for several
seafood                                                                                                   hours to infuse the cumin flavor into the vinegar. Strain
                                                                                                          and use as required.

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