Chef Mark Mattern, MBA, CEC

On a trip coming back from Beverly Hills and West Hollywood I meet a beautiful German womean named Cloe who works at Georges Market a German Delicatessen, located in Calimesa. Cloe prepared me a famous pastrami sandwich with warm potato salad and house cured pickles. Yum, she and the food made me smile. But it only get better. Cloe is not family (she says) but anyone seeing her and Sonja, the owner, and her real daughter standing with Cloe as you must do, since they all work the deil would sear on a stack of Bibles- family!! Then I walk around te store as see more amazing items. "Mattern sausage" made here in Orange california. I bought a sample f five kinds. I can not wait to cook them all up. The family has been serving this sausage for more than 10 years as well as making many of their own.

Chef Matterns Cookbook This is a cookbook was designed for the Dual Fuel Steam-assit oven by KitchenAid. However you can use this recipes in your oven with a few adjustments: Adjust time: increase the cooking time by 10% for recipes that have steam and roasting. This is because the steam reduces cooking time. Add a pan of water into the oven placec on the bottom rack to add the element of steam to your cooking. If you have any questions and need help. I am always willing to help you become successfull. Just email me: matternmark@me.com From the front burner, Mark Mattern, MBA

Pineapple upside down cupcakes And yes you can eat them warm out of the oven! Marlena Boyd and Mark Mattern, MBA, CEC Yield 12  Cup Cakes Ingredients TOPPING 3/4 cup packed brown sugar 3 tablespoons butter, melted 1 can (8 oz.) pineapple tidbits in juice, drained (about 3/4 cup) 9 maraschino cherries, cut in half, blotted dry CAKE 1-1/2 cups all-purpose flour 1/2 cup granulated sugar 1/3 cup dry Instant Nonfat Dry Milk 1/2 teaspoon baking powder 1/4 teaspoon salt 2 large eggs 1/3 cup water 1/4 cup vegetable oil Directions Heat oven to 325° . Grease 12 muffin cups. Or use muffin papers For cake combine flour,  sugar, dry milk, baking powder and salt in large bowl. Add eggs, water and oil. Beat for 30 seconds on medium speed KA mixer until mixture will look like batter and it lightened in color. Fill the cups 1/2 full. For topping brown sugar and butter in small bowl. Sprinkle 1 heaping measuring teaspoon of brown sugar mixt

Heavenly Vanilla Cupcake Recipe with Frosting from HEAVEN … that may make you think you are going to HELL. Marlena Boyd and Mark Mattern, MBA, CEC Yield: 12 cupcakes 3/4 cup (225 grams) granulated sugar 1 vanilla bean 1 cups (125 grams) cake flour, not self-rising 1 teaspoons baking powder 1/4 teaspoon baking soda 1/4 teaspoon salt 1/8 cup (57 grams) unsalted butter, room temperature 2 large eggs, room temperature 1/3 cup (75 grams) full-fat sour cream 1/4 cup canola oil or vegetable oil (60 ml) 1 tablespoon pure (not imitation) vanilla extract 1/3 cup (160 ml) whole milk Preheat oven to 350 F (175 C). In a small bowl, combine sugar and seeds from the vanilla bean. Using the back of a spoon, move around the bowl and apply pressure to break up any clumps of seeds and to better infuse the vanilla flavor into the sugar. Set aside. In a medium-sized mixing bowl or bowl of

CUPCAKE RECIPES for SENIOR PGA 2012 Gimme s'more cupcakes for the guys Marlena Boyd and Mark Mattern, MBA, CEC The best part of these cupcakes and the “flame thrower you use to toast the top” Break out the tools guys! Yield 12 cup cakes 1 cup sugar 1 cup brown sugar (not packed) 1 3/4 cup flour 3/4 cup cocoa powder  1 1/2 tsp baking soda 1 1/2 tsp baking powder 1/2 tsp salt 2 eggs 1 cup milk  1/2 cup vegetable oil 2 tsp vanilla 1 cup boiling water 1 1/3 cup coarsely chopped chocolate covered grahm crackers 1 1/3 cups mini marshmallows METHOD: Preheat oven to 350 degrees farenheit. Combine all the ingredients in a KA mixer on low speed until fully incorporated. Sift dry ingredients on to a parchment paper or bowl then add to the into a mixing bowl. Add eggs, milk, oil and vanilla. Beat with a mixer for about two minutes, occasionally scraping the sides of the bowl. Add the boiling water, and beat, just until blended. Fill muffin pans with 24 cupcake liners.

Mark Mattern, MBA, CEC, begins his personal influence to Palm Springs, California. Mattern, a Culinary Institute of American graduate and Stetson University Graduate with and EMBA with Walt Disney World Resorts joins the team of Palm Sprigs chefs in making a differ in the Culinary Arts in the Cochella Valley. Join Mattern has he brings his influence of the Convention Visitors Bureau of Orlando, Florida and Las Vegas, NV to the Valley. He is the current chairman of the board of the Jacksonville American Culinary Federation in Jacksonville and will soon open an ACF Chapter here in the Valley. Mattern has his CEC, Certified Executive Chef Certification, and Masters of Business Administration and and PHd in Business Administration. You make reach MATTERN AT QUILLCULINARY@GMAIL.COM OR 904-735-0067. Chef serving Chefs is his passion and the goal for the valley. We will also education and grow this community to new sites in the culinary world. Author and of: Pearson Educations: Sustainable