Markus Glocker
@MarkusGlocker
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Passionate Michelin Star Chef in New York New project coming soon. James Beard Award Winner. Follow @glockercooks Food council @cityharvestnyc
NYC
Joined August 2011
Day 1 - Humbling experience cooking with @wckitchen for Ukrainians crossing the Polish border. I’m honored to be of service during this extremely poignant time in history. @tony__priolo @paulkahan @ebkphoto @chefmarcmurphy @chefkarlahoyos @lievschreiber @chefjoseandres
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On today's episode of the TASTE Podcast, we talk to pastry chef @pichetong (the man behind our generation's obsession with salted caramel) and @MarkusGlocker of Augustine and Bâtard.
tastecooking.com
Pichet Ong has established himself as one of the city’s most innovative pastry minds, weaving the flavors of southeast Asia into classic French desserts.
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We're rushing to Augustine at @TheBeekmanHotel to try Chef @MarkusGlocker's new Kaffee & Kuchen menu that's said to add Austrian accents to the restaurant’s menu. See you there! Cc: @grubstreet
https://t.co/kfnlZ7OSgh
grubstreet.com
Your food agenda for the month.
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This was unbelievably delicious 🤤 #souffle #dessert chef @markusglocker at augustinenewyork Augustine Restaurant at @TheBeekmanHotel a thompsonhotels #foodporn #AustrianFood #FrenchFood #playingtourist #Manhattan…
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Before & after. We destroyed #dessert 😂🙌🏼 thank you so much Robert & chef @markusglocker at augustinenewyork Augustine Restaurant at @TheBeekmanHotel a thompsonhotels #foodporn #AustrianFood #FrenchFood…
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Kick off #NYCRestaurantWeek with an intimate dinner and conversation with chef @MarkusGlocker at Michelin-starred @BatardNY. A Priceless® experience from @Mastercard
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Birthday dinner dreams do come true 🥰From triple crème 🧀🧀🧀soufflé to schnitzel so delicate and delicious it was devoured in seconds and so much more...😍Thank you @markusglocker augustinenewyork for every bite and…
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Vienna meets Paris augustinenewyork . . . #vienna #paris #nyc #augustine #financialdistrict #downtown #simplicityrefined #glockercooks @ Augustine
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“People embrace guidance” is one of the first significant recollections I have of my mentor, who strongly influenced me when I was 21 years old. Having worked in kitchens since the age of…
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“Chefs rarely create a dish entirely on their own”. I am so grateful to work in a highly diverse environment, where great part of our success stems from the convergent cultural…
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@PerryJuDo4ever @GordonRamsay And even though you have a reputation as a loudmouth, abrasive “bad boy”, the most sane kitchen my spouse ever worked in was yours (& those run by your mentees). Shoutout to @MarkusGlocker
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The dish: Hamachi with Korean seaweed-wasabi crust, fermented barley and…
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Precision & accuracy is a must when working with seafood. . . glockercooks 🎥 @wfrancisb2003 @IWC…
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Working with seafood is definitely a passion of mine. . glockercooks 🎥 @wfrancisb2003…
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#Repost @markusglocker ・・・ Topfen Palatschinken my way! Working on our collaboration dinner for…
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Welcome to "Into The Kitchen", a new series by Chef's Roll, where we take an exclusive look at what makes some of the best restaurants in the world so successful. @markusglocker. @batardny @chefsroll #RollWithUS #chefsroll #crintothekitchen
https://t.co/IzNCDmmCC0
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Receiving @ccapinc's Honor Award this Month, @chefjoseandres Discusses the Value of #Mentorship & Community in Business: https://t.co/Nw9MbrzhJL Including: @MarcusCooks @ChefLomonaco @ChefMariaLoi @DanielBoulud @ashferbiju @MiroUskokovic @MarkusGlocker @AaronClayBlue @ChefBianco
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