Chef Mark Mattern, MBA, CEC

Chef Mark Mattern, the chief inspiration leader for M culinary Concepts, Unlimited. Creating and Designing and Supporting Restaurant development projects.

Search This Blog

Posts

Showing posts from August, 2015

Show all

Pizza prelude

August 31, 2015

Attracted is a prelude to next weeks Labor Day party bash

Get link
Facebook
Twitter
Pinterest
Email
Other Apps

About Me

Mark Mattern: Academic Director of Culinary Education Mark Mattern has more than 29 years of culinary, beverage, management, research & development and analytical/financial experience in some of the finest hospitality, attraction and culinary establishments in the United States. Well-known throughout several industries as both a creative and analytical thinker, he is adept at conceptualizing, marketing and fulfilling innovative and financially successful short and long-term programs and procedures, for both internal and externally advantageous results. A Culinary Institute of America (CIA) graduate, he has served in many leading capacities and is a respected consultant in culinary circles, food and beverage operations and marketing. Mattern served as the DOE of the prestigious Le Condon Bleu Program, at the Orlando Culinary Academy and today serve at the Art Institute of Jacksonville as the Academic Director of Culinary Education, overseeing the academic and educational initiatives for this new program offering Associates Degrees in Culinary Arts and Bachelor of Art Degrees in the Culinary Management..

Visit profile

Labels

100 by wine spectator
a
ACF Volleyball Tournement
Apple Spiced Oatmeal Cookies
Baking 101
Basket
Bc3
Building
business
Captain Batholomew

Chaine des Rotisseurs
Channel 4
chef
Chef Johnie Jones
chef Marlena
Chef Mattern
consultant
Culianry School joins CSA in Jacksonville
Culinary school hosts the gala reception for Film Festival
Dictionary update LOL
Dinning lab is here
Double Chocolate Cookies
Earn CEH for the ACF
Easter
Echo food
eggs
Enjoy
Enter Inquire Exceed Exit Follow-up
Epicurious for Foodies
Epoct wine dinner
Fall Harvest
family business
Food created with intelligent design
Food trends
Get your drive going
get your mind out of the gutter there is no room for two
Gimme more s'more cupcakes
GodzDogz
Greek
Happy 18th Birthday Gabriel
Herbs for cooking or medicine
hot new places to eat north of Pittsburgh
inspire
July 20: the day my ex-wife began her unless string of lies.
Late summer harvest
Leadership is Servitude
Ling cod with lemon verbena and German pasta
Looks like you made it
love
M is the name
Mark and Marlena go shopping.
market
Menus of Value
Merry Christmas 2011
Microwave cooking
Moving on
Mushrooms
Mustang history
New concept
New restaurant concept in western pa
New Year's Eve dinner
Pan seared scallops in a lardon citrus chive burre blance and roasted asparagus
Passover Seder 2011
PASSPORT
Pittsburgh
PKU special Diets
Poached Pear
Poly science evaporator
pork belly
puck
purchase
Salmon and beef
Scholarship for women
Scholarships
SCUBA
Senior PGA tour with KitchenAid
Should you take the quarter off
Spring Quarter
Sterling Mattern birthday wish
Stone of Salt
Strange food
Stuffed Flat Bread Recipe
Success
Summer classes
Super Steelers
Sustainable Food
Talking Turkey
Tech food good
Thanksgiving: learning the technique
the
The Journey
Tips for Cooking Scallops
tomatoes
Trans- Fat by Dr. William Baugher
trout
truth
Tryptophan
Vaccum to preserve
Valentine's Day Food
victory
We are growing
Whaling
What is happening Fall 2009
What is really important
White truffle cream pizza
with
Wolfgang
words
Working to together
You won't believe what you can do

Show more Show less

Report Abuse

Powered by Blogger