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.
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 Bakery, Payard, Betony and Park Avenue Seasonal.
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 Instagram, follow on Twitter @BreadChefMark. And sign up for the email list.