Mark Dowling ’87

chefmarkdowlingheadshot2 Mark has extensive culinary education teaching and college administrative expertise as well as significant food service industry experience. Mark came in First Place for the Professional Category at the French Pastry School Chicago, Haunted Halloween Competition in 2007, with his Pastillage and Cocoa painting of Freddy Krueger of the movie Nightmare on Elm Street.

Before starting his own consulting business, he was Chief Academic Officer for Auguste Escoffier School of Culinary Arts. Prior he was Department Chair for the culinary arts program at the College of Lake County, near Chicago.  Previously he worked for Career Education Corp. as Chief Academic Officer for the Culinary Division, where he standardized the diverse curriculum for the various schools that made up the Le Cordon Bleu Schools NA, program.

Before joining CEC he managed the Disney Culinary Apprenticeship program at the Walt Disney World Resort.  Mark was also executive chef for Creative Catering Inc., of San Francisco, and executive sous-chef for the Silverado Country Club and Resort in Napa, and sous chef at Winged Foot Golf Club in N.Y.

His first teaching role was as a Chef/Instructor and then Department Chair for culinary arts at Contra Costa College, near Berkeley, California. He is a graduate of Everest University with an MBA in marketing, a graduate of the University of New Haven, Conn. with a B.Sc. in Hotel Administration, and an honor graduate of Culinary Institute of America.

Mark was the first American Chef to be inducted into The Order of the Disciples of Escoffier International at the birth place and museum of Auguste Escoffier, in Nice France. Mark was certified as an executive chef and culinary educator through the American Culinary Federation in 1995.

Reference:

Chef Bios. (2015) Retrieved May 30, 2015, from http://americasbakingandsweetsshow.com/chef-bios

 

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