Smith Marcella - Smith, Marcella

Marcella Smith

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Parm

Biography

Marcella Smith oversees both culinary and front-of-house operations at Parm, where she works closely with founders, Chef Mario Carbone, Chef Rich Torrisi and Restaurateur Jeff Zalaznick to serve dishes that celebrate updated takes on classic Italian-American food with which Chef Carbone and Chef Torrisi grew up, in a fun and casual setting.

A Texas native, Marcella originally moved to NYC to begin her career as a Shakespearean actress. However, she quickly found herself drawn to the fast and exciting pace of the NYC culinary scene, and shifted her focus to hospitality. Over the past ten... READ MORE

Marcella Smith oversees both culinary and front-of-house operations at Parm, where she works closely with founders, Chef Mario Carbone, Chef Rich Torrisi and Restaurateur Jeff Zalaznick to serve dishes that celebrate updated takes on classic Italian-American food with which Chef Carbone and Chef Torrisi grew up, in a fun and casual setting.

A Texas native, Marcella originally moved to NYC to begin her career as a Shakespearean actress. However, she quickly found herself drawn to the fast and exciting pace of the NYC culinary scene, and shifted her focus to hospitality. Over the past ten years, Marcella has worked as the General Manager and Beverage Director at many of NYC’s fine-dining establishments as well as the French Culinary Institute, prior to beginning her career at Parm three years ago, where she decided to expand her horizon to also focus on the finer, culinary aspects of the hospitality industry. Marcella’s dynamic personality, dedication to excellence and extensive knowledge in all things hospitality has prompted her meteoric rise at Parm.

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What is your favorite NYC restaurant? And what is your go-to dish? Right now I am crushing on Filipino food, so Jeepney has been on high rotation. What is your ultimate meal? My ultimate meal is Thanksgiving! A day dedicated to cooking, eating and drinking...yes, please. What three things are always in your pantry? Three things that are always in my pantry: hummus, sparkling water and cheddar goldfish (for my kids). If you weren't a chef, what would you be? If I wasn't a chef, I would be a professional life coach that gives motivational seminars. If you could cook with anyone, who would that be? If I could cook with anyone, it would be Andre Soltner and Jacques Pepin. Two of the most inspiring and amazing men with which I have had the pleasure of working. What’s your favorite NYCWFF memory? This is going to be my first NYCWFF event - I am hoping the Burger Bash 2018 will be my favorite memory!

Recipe Name:
Yellow Sheet Cake with Chocolate Frosting

Recipe Ingredients:
Yellow Cake:
1/3 cup of shortening
1.5 cups all-purpose flour
3/4 cup sugar
2.5 tsp baking powder
1/2 tsp salt
3/4 cup milk
1.5 tsp vanilla
Chocolate frosting:
3 tbs butter
2 1/3 powdered sugar
3/4 tsp vanilla
1oz unsweetened chocolate

Recipe Instructions:
One of my signature recipes is yellow sheet cake with chocolate frosting. I grew up in rural Texas where sheet cake is a staple. This recipe is from a cookbook my mom gave me 35 years ago. It is a super simple recipe and my favorite thing to make with my two kids. The best part is that the cake is absolutely delicious every time.

Heat oven to 375 degrees. Grease 9x9x2 square cake pan and flour thoroughly. Combine shortening, flour, sugar, baking powder and salt. Add half of milk, the egg and vanilla.
Beat with electric blender on medium speed 2 minutes then add rest of milk and beat again.
Pour batter into pan and bake for 30 minutes.

For frosting, beat butter with electric blender until fluffy. Add half of sugar, 1 tablespoon of milk, vanilla and chocolate. Slowly add the rest of sugar. Beat in more milk if needed.