There are certain foods that when we see it, we can think of an array of dishes that they can go be part of regardless of the time of day! So with International Bacon Day coming up on Aug 30th, we wanted to sit down and chat with Private Chef/Caterer Chef Marcel Cocit to talk about his culinary background, how we can enjoy International Bacon Day, his partnership with Coleman All Natural Meats, and how we can take this treat to the next level in non-traditional ways!

ATHLEISURE MAG: When did you realize that you wanted to be a chef?

CHEF MARCEL COCIT: I realized I wanted to be a chef at a young age. I was about 8 years old. I used to watch my grandmother and my dad cook together. Also, being from NY, I was exposed to a lot of great and diverse food.

AM: You're a private chef/caterer. Can you tell us where you trained and kitchens you worked in?

CHEF MC: I trained in NY at The New York Restaurant School and got my culinary degree from them. I then went to work at Club 101 which was a private luncheon club for private members. After that, I landed my first personal chef job for the Whitney's out in Long Island. They were a very prominent family in New York.

AM: How do you define your style of cooking?

CHEF MC: It all depends on the occasion, but I like fresh farm to table and seasonal cooking. I like to keep things simple. I also love comfort food, and I have a passion for baking.

AM: Bacon is a great ingredient and can be enjoyed beyond breakfast! Tell us about International Bacon Day, how we can celebrate and what are some tips if we want to make the perfect bacon?

CHEF MC: My family loves bacon so to celebrate International Bacon Day is a fun and delicious day for us. The perfect way to make bacon is to cook it in the oven. It's a simple way to cook it with no mess! All you have to do is a line a baking sheet with either parchment paper or aluminum foil and lay you bacon side by side without overlapping them and then put it into a 400 degrees oven for about 15-20 minutes depending on the thickness, then take it out and drain the bacon on some paper towels. You will come out with the perfect crispy bacon and you will have no mess to clean up afterwards.

**PHOTO CREDIT | Coleman All Natural Meats**

AM: You have partnered with Coleman All Natural Meats - why is this a bacon that you enjoy using?

CHEF MC: I love using Coleman Bacon because it has no antibiotics, no added hormones and no nitrates. I only buy the best meats for my family and Coleman is premium meat product.

AM: What sets their bacon apart from others that we have consumed?

CHEF MC: You can taste the difference in the Coleman bacon. It is a top-quality meat and the flavors of the applewood and hickory smoked really comes through in the bacon.

AM: With Fall being around the corner, how can we incorporate it in creative ways for this time of year?

CHEF MC: When I'm hosting a party or hosting a holiday get together, I like to make my Bacon Ricotta Crostini topped with a Balsamic Glaze. It's creamy and delicious. I use Coleman's Steak Cut Bacon which takes this crostini to another level.

I also love to make a bacon and sage butter rub for my turkey for Thanksgiving. It adds so much flavor to the turkey and I also make a bacon sage gravy to go along with it. My family and extended family is obsessed with it.

AM: What are ways that we can enjoy it in cocktails whether we're tailgating or watching our favorite shows with friends when they are over?

CHEF MC: My wife loves making Bloody Mary's so we love to sprinkle a little bacon in there. It takes the cocktail to another level!

AM: We have been hearing about Bacon Bouquets, how can we make them as an interesting center piece for our tables?

CHEF MC: I love making Bacon Rosettes to add to my charcuterie boards, they are so different than what most people put on their boards. I think it adds a beautiful and delicious touch to your centerpiece. Bacon Rosettes are super easy to make, all you have to do is roll up each piece of bacon and add 2 toothpicks to one end of the rosette and then place them on a rack with a sheet pan lined up with aluminum foil and bake it in a 400 degrees oven for about 20 minutes or so or until nice and crispy. Then take them out of the oven to cool down for a couple of minutes and remove the toothpicks and you have yourself a gorgeous bacon rosette. I also like to add a piece of basil to each rosette which makes it look like it has a green leaf.

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