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ABOUT CHEF MARK
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Personal Chef - Private Cooking Classes

Personal Chef - Private Cooking ClassesPersonal Chef - Private Cooking ClassesPersonal Chef - Private Cooking Classes
Making It With Mark
ABOUT CHEF MARK
PRICING
MENU IDEAS
  • Making It With Mark
  • ABOUT CHEF MARK
  • PRICING
  • MENU IDEAS

Personal Chef - Private Cooking Classes

Personal Chef - Private Cooking ClassesPersonal Chef - Private Cooking ClassesPersonal Chef - Private Cooking Classes
  • Making It With Mark
  • ABOUT CHEF MARK
  • PRICING
  • MENU IDEAS

About Mark

Mark's history

CULINARY EDUCATION    

New England Culinary Institute (NECI), Essex, Vermont 1989-1991       

Graduated with Associate in Occupational Studies in Culinary Arts. Two year intense hands on training, including restaurant management, meat fabrication, banquet, classical French and Italian, Nuevo Cuisine, wine tasting, food history, baking, pastries, purchasing and receiving. NECI consistently ranked the #1 culinary arts school in North America. 

CHEF EXPERIENCE    

Mangia's, Kenosha, Wisconsin       

Top rated restaurant where finished internship for NECI.       Promoted to Sous-Chef.    

Mangia Festa, Kenosha, Wisconsin       

As Chef de la Cuisine over-saw and ran operations for banquet and catering. Learned quick thinking and multi-tasking for large and intimate parties.    

Diva Roma, Chicago, Illinois       

As Executive Chef, opened a new restaurant, creating the menu and recipes, in charge of labor and food costs, training, hiring, party planning, and food production for a three star Italian restaurant. Tira Mi Su recipe, acclaimed by the Chicago Tribune as "the best this side of Italy". Hosted and over-saw private Christmas party for Oprah Winfrey.   

 Eat Your Hearts Out, Chicago, Illinois       

As Executive Chef, opened and over-saw all production for an organic restaurant.    

Café 36, La Grange, Illinois       

As Sous-Chef, influenced the owners to change the menu with innovative menu items and the the knowledge to expedite food, that increased their rating from one and a half stars to three within two months. Became known for creative uses of wild game.    

Saint Clair Grille, Chicago, Illinois       

Opening Executive Chef, created menu, in charge of ordering, receiving and running food production for a French restaurant.   

 Paisan's Ristorante Italianio, Gurnee, Illinois       

Replaced Executive Chef and lowered labor cost by 25% in first two weeks. At local "Celebrity Chefs Benefit" won award for: braised rabbit with white truffle infused celery root puree, and black pepper rosemary chocolate with a blood orange mousse.    

Gore Range Brewery, Edwards, Colorado       

Won medal for: Three bean - Biker Stout red chili.    

Riverbend Roadhouse, Steamboat Springs, Colorado       

Re-opened and mastered dormant hickory smoking pit. Known for homemade sausages which were sold in bulk for customers to take home.     

The Memorial Hospital at Craig, Craig, Colorado        

Set up all food aspects for new hospital. Created patient room service menus, for various diets.

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