Disclaimer:

Outside of the Breadbox and www.outsideofthebreadbox.com is in no way affiliated with, endorsed by, or sponsored by Outside the Breadbox, Inc., a Colorado corporation, or its federally-registered trademark, Outside the Breadbox®. If, however, you would like to try the best gluten-free baked goods in the world, visit www.outsidethebreadbox.com.

About


Outside of the Breadbox


Outside of the Breadbox began in June 2014 as part test kitchen, part food blog.

It's a timeless tale. A Vice President working at one of the top firms on Wall Street realizes he's wasted the better part of a decade slaving away at something he might be good at when he could have been doing something he loves.

What does he do next?

He quits his high paying job... starts a food blog... enrolls in culinary school... take a job with one of the most respected restaurant groups in New York City... and never looks back.

Sounds crazy? Maybe it was... but it was the best decision I ever made.




FAQ


Where did you attend culinary school?
     I graduated with distinction from the Professional Pastry Arts Program at the International Culinary Center (founded as the French Culinary Institute) in New York City. The program is a nine-month practical intensive with over 600 class room hours.

Where have you worked?
     I spent most of my professional culinary time at Osteria Morini in New York City. The restaurant is part of Chef Michael White's highly respected Altamarea Group, which also includes the Michelin-Star winning Marea and Ai Fiori.
     I've also had the good fortune to trail at a number of other top restaurants and bakeries in New York including the world-famous Dominque Ansel BakeryPayard, Betony and Park Avenue Seasonal.

What's next?
     November 2016 brought the arrival of an amazing, bouncy baby boy. Since then, I've been loving every moment of being a stay-at-home dad. It's been more rewarding, and admittedly more challenging, than I could ever have imagined. And while the little guy is still quite a way from eating solids, I continue to work out of the home kitchen (juggling proofing breads with nap schedules).

Anything else we should know?
     Don't be shy! Email me to let me know what you think - I always write back! And stay connected with Outside of the Breadbox on Facebook, view on Instagramfollow on Twitter @BreadChefMark. And sign up for the email list.



9 comments:

  1. Oh wow, glad I checked out your blog and Instagram feed! Everything looks so scrumptious and beautiful. Also, good on you for chasing your dreams.

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    1. So glad you did check things out! It's just the beginning.

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  2. This is the first time I've checked out your blog after following you on Instagram for a while. (I'm @krawly) I'm glad I did, you're so inspirational and fun!

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    1. So glad you found the blog! And always so great to hear that people are enjoying it.

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    2. Just checked out your business's site too. Very nice.

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  3. This is seriously awesome, Mark. Keep up the great work. And the writing on the ICC blog piece is fantastic - even Gifford and Kapteyn would be proud (Shaler would mostly harumph). If I ever manage to make it through New York, I'm going to come check out some eclairs (custard filled, not cream) and we can catch up. Maybe not in that order.

    Best,

    ----- Jeff

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    1. Great to hear from you! Not sure I'd still manage any grade that did have a "-" appended to it from either Gifford or Kapteyn, but I would take the heartfelt "Harrumph" from Shaler as the highest praise!

      If you are ever in the city, please do let me know. It would be awesome to catch up!

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  4. Hi, Mark - I saw the birthday cake you made for Kata Ann on FB, and found your blog. Wow! What fun!! I love to bake - Swedish Christmas cookies are my specialty. Your ideas are fun and challenging, so will try a few recipes. I was at WNS for two years and was Kata Ann's English teacher. -- Liz Johnson

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    1. Glad you found the blog. We all had a great time for the 30th birthday party - a little Williston reunion. And yes, we certainly didn't lack for cake (it would seem 1/2 pound of buttercream per person is more than sufficient at the end of a large meal!).

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