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 Purchasing and Food and Beverage Cost Control
Quill Culinary, Inc., 2007-Present
CEO: Culinary Events production and sells, nationwide for large and small venues and project management, celebrity chefs and promotional demos and tradeshows. Textbook Author for Pearson Publishing Sustainable purchase and cost control with mobile phone app, Cookbook Author, Consultant: Whirlpool Corporation, KitchenAid ™: Development of recipes for a new prototype oven; Dual Fuel Steam Assist Oven. Designed layout and consulted with food stylist and publisher to create special cookbook to meet the unique cooking methods for the home hobbyist.
The International Culinary Schools at the Art Institute of Jacksonville 2007- 2011
Academic Department Director/ Department Chair: Reporting to the Dean, and responsible for the administration of the Culinary, Management, Bachelors of Arts, and Culinary Skills Associate of Arts programs, and the development of additional programming. This includes: maintaining SACS accreditation standards in daily educational operations, writing and maintaining syllabi, , faculty reviews and development, Student Management, and Professional association committee, and Career Services for job placement. Also, lead liaison to Corporate/Industry contacts, Advisory boards.
Orlando Culinary Academy, Le Cordon Bleu, Orlando, Florida 2005- 2007
Director Of Education: Reporting to the President, and responsible for the administration of the Culinary, Baking & Pastry programs, plus the Hospitality Restaurant Management Program. This includes: writing and maintaining syllabi, maintaining accreditation standards in daily educational operations, faculty reviews and development, Master Works continuing education classes, Department Chair development, developing the implementation for a new Baccalaureate Culinary Management Degree, maintaining leadership standards for all areas of education, operations and purchasing, overseeing Student Services and advising the Student Council, overseeing the library growth, and partnering with Career Services for job placement. Also, lead liaison to Corporate/Industry contacts, and Chair of three Advisory boards.
Robert Morris College, Chicago, Illinois 2002- 2005 Consultant & Developer: The Culinary Institute at Robert Morris College in Chicago, IL
Designed and developed the concept for the Culinary Institute at Robert Morris (RMC) within Robert Morris College, Chicago. Designed state of the art teaching facilities and teaching model, plus curriculum, school and classroom layout, and library growth for the launching of the first full kinetic chef development and learning environment in the United States.
Quill Communications, Inc., Orlando, Florida 2001-2007
CFO: Financial Planning and modeling for the full service marketing company in today’s leading markets of Florida. Responsible payroll, human resources, tax planning, estate planning, accounts receivable and account payable. Creation and management of P&L and balance sheets.
Walt Disney World, Orlando, Florida 1995 - 2004
Chef De Cuisine: Cinderella’s Royal Table: 2003- 2004
Chef of Disney’s famed Castle Icon, Cinderella’s Royal Table, the premier fine dining restaurant overlooking Fantasyland within the Magic Kingdom Resort. Full accountability for $10 million in culinary operations revenues, with 4 direct chef reports and 63 cast members, including: menu development, coaching, training, profitability, sales and costs. Served themed breakfast, lunch and dinner. Results - increased profitability by reducing food cost variances and increased check averages by 10% through introducing new, more popular menu items.
Animal Kingdom Lodge and Resort: Opening Team of chefs: 2001-2003 (more available)
Disney Institute: Senior chef Instructor and Professional Business Facilitator: 1995-2003 (more available)
Contact me:
Mark Mattern
matternmark@bellsouth.net
90735-0067
Well we are almost half way through another quarter at the ICS at AI Jax. How are you feeling about your experience? Are you Learning? Discovering? Exploring? Or are you still in bed..... with the covers over yourhead? If so get up and maek something of yourself. You are in control of your future. You won't beleive what you can do. SO do it.
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