Celebrity chef Marc Weiss, caterer,catering,Long Island,NY,New York,DJ CHEF,TV,,food,network,recipes,celebrities,music ,cookbook,cooking, gourmet,four,stargourmet,rock n roll, mahattan,host,spokesperson,mtv,hamptons,long beach,nassau,suffolk, ,bake,baking,baker,desserts,restaurant,culinary, recipes,food network,food tv,cookbook,celebrites,fashion,style, marc weiss,television,show,series, li, l.i., gourmet, chefs, long island chefs, long island cuisine,food, cuisine, long island area, restaurants, cooking, dining, reviews, tv, television show, cooking shows,cook books, radio gourmet, cooking classes, , oktoberfest, fall, seasonal, recipes, cooking, eatery, baking, celebrities, author, long island
Serving Long Island & New York 516.263.CHEF
The Story....
In
1994 Marc Weiss was working at a Tuscany Restaurant in Rockville Centre, Long Island. (NY)
He was hired to make the cold plates on the already established menu. After a three months
of preparing the same items, Marc requested to start doing some specials. The chef was
pleased he wanted to do his own dishes. Marc's first dish he proposed was a Grilled
Hawaiian Pineapple with Mango Sorbet. The dessert was instantly the top selling dessert.
He later developed his own dessert menu and assumed the role of pastry chef. Instant
classics were created with the "Brownie Tower" and "Warm
Apple-Currant Crisp". Tuscany started to buzz throughout the Long Island dining scene
as a restaurant that served artistically creative foods which was due in part to Weiss'
inventive flair that challenged the kitchen to do new things and try different, exotic
ingredients.
The defining moment came when Newsday columnist Peter Gianotti paid a visit to the new hot spot in March 1996. The critical (and some say "harsh") restaurant reviewer liked what he experienced on that Spring night giving the restaurant a "three star" rating, which was far a few between at that time. Gianotti liked the food.... but he LOVED the desserts, making them the highlight of the review. " He boasts in Newsday, "...All of this is a prelude to some fabulous desserts. The sensational Chocolate-Orange Creme Brulee has the spirit of a soufflé under it's lid.....The decadent macadamia-Amaretto fudge brownie tower extends skyward with caramel flourishes."......" <click to read full review>
The dessert business was in demand for Weiss. His phone was ringing off the hook for
some of his "Decadent Desserts". He left Tuscany to pursue his passion
for creating desserts. Marc starting catering "dessert parties" that summer on
Long Island and made some money to get a station wagon to deliver the desserts
once he got started. He found a kitchen to rent in Long Beach and quickly
amassed accounts. After a blurb in the New York Times about Decadent
Desserts he got a call from a restaurateur in Oceanside. Marc worked out an
arrangement to create a pastry department for the
restaurant and to use the kitchen for Decadent Desserts. Branson restaurant became Marc's
new home and Decadent Desserts was thriving! Branson (BBQ) got a visit from the New York
Times and Marc stole the show again with his eclectic style and artistic creations. The
first line of Richard Jay Scholem's review was "The recently opened Branson in
Oceanside may be the only barbecue restaurant in the world with a pastry chef." He
then ended the review with, "Branson's desserts are more Rainbow Room than
rough-and-tumble. The pastry chef, Marc Weiss, turns out a cascade of elaborate
sweets."
Weiss has been creating desserts for restaurants all over Long Island including Duke Falcon's where Newsday's Joan Reminick says in the TOP 10 RESTAURANTS of 1997, 12/26/97, "Desserts made by pastry chef Marc Weiss are show-stoppers, especially the brownie tower & the mango cheesecake." His Chocolate-Orange Creme Brulee was voted one of the TOP 5 on Long Island by Newsday 6/16/96.
In 2000, Marc has been on News 12, WPLJ, WOR, WNEW & Metro Guide and has been in numerous print publications for his desserts. He continues to cater high profile celebrity events, local affairs, wholesaling to restaurants and most all...... to bake perfect tasting & satisfying desserts. To be continued.....
Copyright © Marc Weiss, DJ CHEF 1996-2004
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