Cooking up innovative recipes and culinary techniques for the past two years, Macy's Culinary Council is a national culinary authority comprised of the country's leading culinary masters. A staple of Macy's visitor programs, the Culinary Studio sponsors one-of-a-kind events, classes and opportunities for anyone lucky enough to participate.

From Marcus Samuelsson, famed for his innovative interpretations of classic Swedish cuisine, to Gale Gand, whose award-winning pastry recipes satisfy the palates of fans across the country, the MCC is made up of 15 chefs from a variety of culinary backgrounds with expertise in many different styles and types of cooking. This unique panel has been in full swing since August of 2005. While Marshall Field's & Co. had originated the idea in 2003, Macy's has honed the program and truly made it their own.

The cultural influences that each chef brings to Macy's Culinary Council encompass worldwide zest. With cuisine diversity that spawns from Asian to Mexican, French to Italian and everything in between, the dishes are infinite. While each chef is the master of his or her domain and concentrate on a particular genre of cooking, we also celebrate chefs who specialize in areas beyond regional flavors, including wine and wine pairing, pastries, desserts and even menu development.

The council chefs make in-store appearances at Macy's locations across the country, contribute recipes and menu items to Macy's restaurants, and aid in identifying the latest culinary trends. Beyond the kitchen, council members' influence can be seen throughout the store. Almost every food venue in the State Street location serves items directly from our council's personal cookbooks, including some of the Walnut Room's top sellers.

In partnership with several of the chefs, Macy's offers upscale, quick-service food concepts in the State Street store at Seven on State, the food court underneath the reputed Light Well on the seventh floor. Seven on State features Rick Bayless' fine Mexican cuisine at Frontera Fresco, Nancy Silverton's sandwiches, soups and salads at the famed La Brea Bakery; and Takashi Yagihashi's fresh ramen noodle dishes and other Japanese favorites at Noodles, the newest Seven on State concept.

In addition to the culinary council and restaurants, Macy's brings a lot to the table in the world of food, inspiring the way customers shop, cook and eat at home. Each month, Macy's on State Street hosts more than15 culinary classes in a state-of-the art culinary studio for people of all ages, skill levels and palettes. With classes like "Girls Night Out: Massage and Margaritas," "Kids in the Kitchen: Italian," and "Cooking Club: Frango-licious," the opportunity to indulge in more than just great food is endless. Held in our state of the art 4,200 square-foot kitchen facility, classes run for a two-hour minimum throughout the week, making it easy to accommodate your group's schedule. These step-by-step, interactive classes inspire new cooking techniques, recipes and flavors to practice during the class and for all your culinary adventures thereafter. Regardless of your cooking background, your inner-chef is sure to be revealed.

For a complete list of classes, events and chef biographies visit http://www1.macys.com/campaign/cc/index.jsp and remember to reserve your next group visit in the Macy's Culinary Studio.

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