Introduction: At Out of this World Cooking, everything, EVERYTHING, is made from scratch with the freshest ingredients available by Chef Mark. Mark takes enormous pride in his cooking, often going above and beyond in his pursuit of excellence, ensuring that you receive a healthful, beautiful, and satisfying product every time.
About Mark: Mark has had a lifelong love of food. From cooking in the kitchen as a little kid with his mom, to working for free at good restaurants so that he could learn from professionals, Mark demonstrates a constant desire to cook great food for others.
As a young man, Mark graduated from college with a science degree, However, he soon realized that his career did not provide him the satisfaction that he desired. He had always wanted to go to culinary school, and so Mark applied to and matriculated at The Culinary Institute of America in Hyde Park, NY, arguably the world's best culinary school. Mark worked at Zingerman's Roadhouse in Ann Arbor, MI for almost a year while holding a full time job so that he could fulfill the necessary experience requirements for entry into CIA. During Mark's time at CIA, he earned high marks during his externship at the world famous Napa Valley resort, Auberge du Soleil.
Mark graduated second in his class at CIA and went on to three years at The Inn at Little Washington in Washington, VA. The Inn has played a role in defining what is now called 'Refined American Cuisine,' and Chef Patrick O'Connell has been called by none other than the renowned food writer and critic, Craig Claiborne, the 'Pope' of that cuisine. The Inn was where Mark learned an appreciation of ingredients at their freshest, and the skills to distill those ingredients into concentrated and clean flavors. In his three years at The Inn, Mark worked first as a line cook, fish and meat cook,and then as butcher, and finally as pastry chef. He can cook, bake, and break down a side of beef, if need be!
Mark is enthusiastic about bringing his knowledge, skills, and love of excellent food to you.
I enjoy making people feel like they are eating at a fine restaurant in their own home.
