Marc Anthony Bynum

Memories don’t live like people do and this one is no different. I was 18 years old and my mom usually cooked food for the church but she wasn’t feeling well. I had graduated from Boces School a few months before and volunteered to help out, I was feeling good about myself and thought I could handle the challenge. My menu was roasted chicken, rice pilaf and green beans. I slaved over that meal and thought it was up to par. The moment came when dinner was served. I was so excited to see the satisfaction on everyone’s faces when they started to eat and I thought everyone was saying how great the food was, coming up to me and applauding me for a job well done. I panned the room looking for my mother and saw she had barely eaten her food and I go over to her all smiles. I ask my mom are you still not feeling well? She quickly replied I’m feeling fine but this food is nasty and has no flavor. I don’t know why people are lying to you. This tastes like hospital food. It seems like you’re cooking for people with dietary restrictions. You better learn how to season or you won’t have a career in food BUDDY. That story resonates with me because it was true. I tasted the food and didn’t see why everyone was loving it. My mom taught me how to season and she is my biggest fan and also my harshest critic. I learned how to cook from watching my mother and loving the praise she received for her great food. One of the most influential people in my life and one of the reasons I am respected as a chef is because of the lessons she has taught me. Love you MOM. Now I’m a successful restaurateur, 3 times Chopped Champion, Graced the Cover of “O” Magazine and a proud father.