Director, Culinary Vegetable Institute
The Path from Kitchen to Farm to Table (Block 2 and 4)
One alumna's journey through the culinary world of the finest of fine dining to end up on a sustainable farm in Ohio. She will address her own education and career path, with highlights in fine dining restaurants in New York City and our own restaurant in Cleveland, to end up at The Culinary Vegetable Institute supplying the fine dining world with responsibly grown specialty vegetables. This class will include a hands-on component and food tasting.
Marcie Smith Barker ’78 is a native Clevelander who began her culinary career in New York City as Sous Chef at the legendary 4-star Quilted Giraffe. From there Marcie left to open the Union Square Café, now a New York institution and paradigm of hospitality, as Sous Chef with Executive Chef Ali Barker and owner Danny Meyer. Two years later, she and Ali were married, and Marcie moved on to the front of the house at Gotham Bar and Grill.
In the early 1990s the Barkers opened Piperade in downtown Cleveland, where Marcie ran the front of the house, he the back, and both were resolute in their commitment to fresh, purposefully sourced ingredients, innovatively prepared. They contributed to putting Cleveland on the culinary map early on, in part due to Farmer Lee Jones, The Chef's Garden and their premium purveyor of delicious vegetables. They earned recognition as one of the nation's Best New Restaurants (Bon Appetite Magazine), one of the first to host a Chef's Table in the kitchen (New York Times, Newsweek, USA Today), multiple guest chef appearances at the James Beard House and the 1995 James Beard Awards Ceremony, and the Award of Achievement (Northern Ohio Live Magazine) among others before they sold the business to move to Michigan's southwest shore to run The Bistro on the Boulevard, which was recognized with the Wine Spectator Award of Excellence and a James Beard Award Best Chef Midwest nomination.
Marcie has found that being part of The Culinary Vegetable Institute is like coming full circle, blending her northeast Ohio roots with her culinary career path. She graduated from Middlebury College before living in Paris for the graduate program at La Varenne École de Cuisine.