Faculty Dossier
Marcus Vance
Culinary Scientist & Charcuterie Artisan
Former biochemist turned Michelin-starred executive chef. Marcus brings rigorous testing to pan sauces, brine equilibrium, and the science of the Maillard reaction.
"Flavor is chemistry perceived by emotion. When you understand why proteins seize at 62°C, you cook with certainty instead of luck."
Specialties:Slow RoastingCuring & FermentationPan SaucesPoultry Dynamics
