Marc Anthony Bynum
Marc Anthony Robert Bynum, three-time Chopped Champion, was born and raised on Long Island among four siblings. Watching his mother cook for the family and observing “the joy on people’s faces while eating” was what initially drew him to being a chef. He always had a gift with his hands, even at an early age, and he has translated that to the presentation of his dishes.
In June of 2010, Chef Marc Anthony Bynum appeared on popular Food Network cooking show, Chopped. He claimed victory twice before coming up short in the season finale of Chopped Champions. The success of the show coupled with his thriving restaurant work, Chef Bynum stepped out on his own and launched his own company, MBynumCreations. The company specializes in hospitality consulting and private events. MBynumCreations has now allowed him to appear at countless charity events where he can draw attention to causes that he is passionate about like childhood obesity and depression.
In November 2014, Chef Bynum returned to his hometown of Farmingdale to open his first restaurant, Hush Bistro. Hush Bistro was an immediate success garnering three stars in Newsday and three stars in The New York Times. Subsequently, Hush Bistro was rated Newsday’s 2015 No. 2 Restaurant in Fine Dining on Long Island.
In late 2015, Chef Bynum returned to the Food Network to compete in Chopped: Impossible featuring other Chopped Champions. History repeated itself and he was declared Chopped Champion, however once reaching the season finale, he was eliminated.
Hush Bistro being named one of the top 100 Bistros on Long Island; and the most memorable achievement when Chef’s signature St. Louis Style ribs were featured on the O List of the O Magazine in the July Issue with a mention on the front cover of the magazine.READ LESS
5pc Pasilla Peppers (Dried)
5pc Ancho Peppers (Dried)
2 cans Chipotle Peppers
Rehydrate dried Peppers---Add all peppers to Blended and make Chili Paste
3 qt Spanish Onions (Small Dice)
2oz Garlic (Fine Dice)
10# Chili Blend (Kidney, Black, Navy) (Soaked Overnight)
3 pc Bay Leaf
10# Chopped Meat (Beef)
Chili Seasoning (Chili Powder, Cumin, Smoked Paprika, Turmeric) 2tspn Each
1 can Chili Sauce
1 cup Brown Sugar
Salt and Pepper to taste
In Large pot--- Caramelize Onions and Garlic (10 minutes)
Add Chopped Meat to pan and Brown meat---Strain off excess fat/grease and put back in pan
Add Chili Paste, Chili Seasoning and brown sugar, Stir into meat mixture and cook for 15 minutes
Add beans and 2 gal of stock to pot and cook on medium heat 45 minutes
Add Chili Sauce and reduce heat and let cook till beans are tender (2 ½ -3 hours)
Add stock as needed until beans are cooked through
Season chili with Salt and Pepper to desired flavor
Place Contents in a 4” Deep pan and let cool, the Qt, Label and date
Shelf Life 2 weeks