Marc Halperin

Marc Halperin

A classically trained chef who earned his Grand Diplôme d’Études Culinaires at Paris’s prestigious Ecole de Cuisine La Varenne, COO Marc Halperin brings considerable gastronomic expertise and more than two decades of restaurant-consulting and teaching experience to the table. Prior to co-founding CCD, Halperin’s culinary tenure included stints in such celebrated kitchens as those of Taillevent and Maxim’s in Paris, Chez Panisse in Berkeley, California, and the Deer Valley Ski Resort in Park City, Utah, where he served as head pastry chef during the resort's inaugural season. Later, he was a chef instructor at Le Cordon Rouge cooking school in Sausalito, California, and at the California Culinary Academy.

Marc is a professional member of the Research Chefs Association and a member of the San Francisco Professional Food Society, and currently contributes each month to QSR Halperin holds a Bachelor’s degree in biology from Reed College in Portland, Oregon, and a Master’s in music performance from Boston University.

July 2012

While attending the Research Chefs Association’s annual conference in San Antonio this past March, I wandered into the Esquire Tavern, a historic downtown institution with a cocktail menu capable of tempting even the most ardent teetotaler.

June 2012

How is it possible, in a culture where clever entrepreneurs have built entire concepts around the likes of cake, cookies, ice cream, yogurt, doughnuts, cream puffs, strudel, custard, cupcakes, and even rice pudding, that fast food and fast-casual chains haven’t taken it upon themselves to...

May 2012

Of the long and ever-growing list of foods, food ingredients, and food additives you never thought would return to the marketplace or earn a second look from consumers—think: diet soft drinks sweetened with saccharine and unpasteurized dairy products—one item in particular seemed...

April 2012

Growing up in the middle of the 20th century in California’s San Joaquin Valley, I was surrounded by citrus-growing communities with names like Orange Cove. These proud places supplied many of the navel and Valencia oranges, grapefruit, lemons, and tangerines people throughout the U.S....

March 2012

Overgeneralizing about generations has become a great American pastime.

Baby Boomers? They’re typically depicted as children of privilege, post-war babies whose sheer numbers have ensured an outsized cultural influence. They tuned in, turned on, dropped out, bounced back, sold out,...

February 2012

What are you craving, exactly, when you yearn for a heaping mound of pad thai noodles, or a plate of kung pao chicken, or a bowl of miso soup?

On one very obvious level, it’s undoubtedly the taste. In the former two examples, the blend of sweet, savory, and spicy flavors offers a...

January 2012

While my esteemed QSR colleagues turn their attentions this month to more traditional proteins, I thought I’d venture off the beaten path a bit to talk about some alternatives that are gaining traction with chefs and consumers.

December 2011

Here are three options for making a standard turkey sandwich more exciting and memorable for your valued guests:

November 2011

Today, I bring you two inspirational tales of renewal, reinvention, and adaptation.

The first is the story of a formerly underappreciated and generally anonymous soul known botanically as Coffea Arabica, or Coffea canephora.

Growing up in California’s San Joaquin Valley, I...

October 2011

When is a culinary trend no longer a trend?

I don’t have a precise answer, but it seems safe to say that after two bubbles, three recessions, and about 20 years of repeated refreshing and reinvention, the comfort-food trend is not so much a trend at all, but rather a permanent...

September 2011

Fruits and vegetables constitute half of the USDA’s new, post-Pyramid “MyPlate” dietary diagram. That means the agency recommends Americans get somewhere in the neighborhood of 50 percent of their daily calories from the stuff.

If steamed cauliflower tasted like seasoned...

August 2011

Give away the razor, make back your money on the blades. Sell the hardware cheap; make your bones back on the software or subscription plan. Give away the online service; make your money on click-through or display advertising.

A variation on these ingenious loss-leader-like marketing...

July 2011

Of pizza, french fries, and ice cream, it is often said, “The worst I ever had was still pretty good.”

The cynical entrepreneur might therefore conclude that one could serve subpar versions of all three items and still retain some sort of customer base, if one were inclined to...

June 2011

With the benefit of hindsight, it seems obvious that the culinary revolution that has turned cooks into international celebrities, professional-grade Viking ranges into standard-issue home appliances, and ordinary citizens into connoisseurs of extra virgin olive oils and kosher salts would...

May 2011

It’s taken many hundreds of years and bottomless reserves of diligence, creativity, and determination for cooks and chefs from southern Italy to southern France, from Morocco to Greece, and from Spain to Algeria to perfect the special blends of herbs, spices, and other ingredients that...

April 2011

Ever gotten thoroughly sick of eating ice cream? Ever cringed at the idea of taking yet another lap of a French vanilla cone flecked with chocolate sprinkles, or recoiled at the thought of having to choke down a second scoop of triple-chocolate brownie fudge ripple with almonds, marshmallow, and...

March 2011

Just how much do human beings love a great bowl of noodles? Ask Wang Cong-yuan.

According to a December report in The Wall Street Journal, the highly regarded Taiwanese restaurateur charges about $324 for a bowl of his best beef noodles, which includes different cuts of beef from Japan,...

February 2011

In 2015, the single most popular dish on quick-serve restaurant menus will be a sumptuous curried goat sandwich served with fried lentils and a crispy tamarind-orange flatbread.

Shortly thereafter, thick, frosty duck confit milkshakes and turnip tots will take the fast food world by storm...

January 2011

Twenty- or 30-odd years ago, before society as a whole was fully attuned to the hazards—physical and moral—of allowing kids to eat pretty much whatever they wanted, whenever they wanted, product development was a relative snap.

December 2010

It’s been breaded, fried, broken into its constituent parts and pieces, and served in a bucket.

It’s been basted, grilled, broken into chunks, and layered over greens and vegetables.

It’s been dressed, pressed, formed into patties, slapped on a bun, and served as...