Cooking Class - Foundations of Caribbean Cuisine

Mark is clear , concise and patient when working with persons new to cooking. I found his instruction and ways of organizing ingredients for recipes helpful to the ease of preparation and success of the finished product. His enthusiasm for cooking was infectious and made the learning experience so much fun !

I worked as a volunteer for Mark at a nonprofit in Nashville for about 3 years, every Friday and some extra food competitions and catering jobs. I never got paid monetarily but got something even better – knowledge. I’ve worked at other non-profits for several years prior but working alongside Mark was an eye opener. Not only did I learn new techniques and recipes but the ‘whys’ of what we were doing and not doing and when we were doing it. I still think of Mark when roasting vegetables, making fried chicken or catfish, fresh aioli and salad dressings. He used to have a cooking camp where children would learn cooking skills and prepare meals for their families. By the time Friday rolled around the kids were comfortable doing all that was necessary to prepare a several course meal. Many came back year after year because of the personality of Mark. Luckily for the kids they had not heard his decades old jokes and thought he was humorous too. Unfortunately the café closed due to space constraints and other priorities. I still consider Mark a good friend and would gladly work/learn with him again.

Chef Mark is focused on making a great experience for others. He seems to love to teach. And he has so much knowledge and skill that just watching him work and hearing him talk is a learning opportunity. Also, he is a really fun person. Bill

I volunteered alongside Mark for over five years. Mark was an Executive Chef and relied on volunteers to fill many roles in the kitchen. His teaching skills are excellent, he was always able to make volunteers feel comfortable, many (to my amazement) had absolutely no kitchen skills whatsoever - didn’t even know how to peel a potato!. Mark was unfailing in his patience, and ability to make people feel comfortable and it was gratifying to see each week how they gained knowledge and ease around the kitchen. He has a good sense of humor that goes a long way to breaking down barriers and makes for a relaxing environment. Many of our volunteers ended up being very loyal to the kitchen for many years. We never really knew what level of ability was going to walk in the door each week. He always welcomed them, and found a task suited to their skills and their desire to learn. I did have experience in a kitchen which only made me admire Mark’s patience all the more. He not only taught them to cook, he educated them nutritionally. Whether we were cooking for 300 or 30 he delivered on time with a staff that ranged from first time in a commercial kitchen to competent volunteers.

Chef Mark is an accomplished restaurateur and chef who understands the art of hospitality and fine dining. Versatile, he is at ease stirring a saffron-scented risotto, stir-frying Chinese orange chicken or steaming Caribbean-spiced snapper wrapped in banana leaf. His extensive knowledge of wines, especially French wines, is valuable in pairing the right beverages with dishes. He’s got a great sense of humor too. Food doesn’t have to be serious to be delicious. And dining with friends and family should be a joyful time.