RecipeMuncher

Chef Charlie Palmer grew up in the farmlands around Smyrna, New York. He trained at the Culinary Institute of America and then spent time in France, studying under two of France’s finest chefs, George Blanc and Alain Chapel. Moving back to New York, he earned his place in the New York restaurant scene, opening Aureole on the Upper East Side of Manhattan. Having been impressed with fresh farm produce available to chefs in France, Palmer remembered his heritage, and worked hard to cultivate rel (...)