Our philosophy is based on quality, history, science, tradition and sustainability. Classes are designed to take the techniques and tricks used in the professional restaurant kitchen and make them accessible to the home cook. In addition to learning the physical skills of cooking, each class will emphasize the history of the cuisine involved and the food science employed
Classes are taught by Mark DesLauriers with occasional guest appearances by other Professional Chefs. Mark grew up in the restaurant business as his parents owned and operated a restaurant that featured traditional New England cooking. The backbone of Mark’s formal training came during the late 70’s and early 80’s, preparing Classic, Continental and Nouvelle cuisine under European trained Master Chefs. In 1983, during the early years of the American culinary revolution, he took his first Executive Chef position. Since that time he has worked throughout the United States and spent over 12 years working abroad in the Virgin Islands, Belize, Germany, the Netherlands, Sweden, Greece and Tunisia. In addition to his Chef experience, Mark has also worked as a Waiter, Bartender, Restaurant Manager and Sommelier, taught culinary history at Tufts University and serves as an occupational specialist on the National Accreditation Board for Culinary and Vocational Schools. Mark is an active member of Les Amis d’Escoffier, Chef’s Collaborative, The Culinary Historians of Boston, Somerville Local First, Culinary Guild of New England and Slow Food.
Please also visit our blog for current articles on the culinary arts and food history.