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"For me, the cooking life has been a long love affair, with moments both sublime and ridiculous."

Anthony Bourdain, 'Kitchen Confidential' (2000)

About Us

Have you always dreamed of making the perfect dinner? Imagine swanky parties where you wow your guests with tapas, salmon and dreamy chocolate mousse. Or perhaps you are just discovering the joys of cooking and you want to learn simple, yet delicious recipes. Chef Mark's Cooking Classes are the ideal educational setting for the student who needs to begin with the basics or the most advanced home cook.

Chef Mark will consult with you prior to your class to discuss if you want to learn certain dishes, specific techniques of cooking or an entire menu. He believes that learning in your own kitchen is the most beneficial method since you will learn to use what you have in your kitchen and the equipment that you have

All About Your Chef

Executive Chef Mark Webster attended classes at The Philadelphia Restaurant School, Johnson and Wales Culinary University in Charleston, SC, the Southeast Institute of Culinary Arts in St. Augustine, FL and both campuses of the Culinary Institute of America. He has also earned a BS in Business Management graduating Magna Cum Laude.

Mark is certified through the American Culinary Federation www.acfchefs.org as both an Executive Chef and Culinary Educator.

Mark is also a Chef Member of the James Beard Foundation www.jamesbeard.org.

Mark is also a Chef Member of the World Association of Chefs Societies www.wascs2000.org.

Mark is also a Chef Member of the National Ice Carvers Associationwww.nica.org.

He has also been a member of thewww.askachef.com, a group of International Chefs offering culinary assistance since October 2001.

Chef Mark has worked for various restaurants and private clubs and currently is the Executive Chef at a restaurant serving over 4800 guests per week.

He has received Medals and Letters of Commendation for his superior culinary skills while preparing numerous Diplomatic Dinners. He was also interviewed at Camp David, in Thurmont Maryland.

Chef Mark loves dining out and traveling to discover new tastes and new ideas. His culinary travels have taken him around the globe visiting over 35 countries in his travels living in several. He is well verse in both International and U.S. regional cuisine.

Cool Link to Check-out

Culinary Schools. School of fine cooking!

CookStreet.com offers a wide variety of culinary courses for everyone from the aspiring professional chef to the backyard grill master.

Click to see the Party Gallery!!!

Visit Chef Mark Webster at www.askachef.com Mark is part of a panel of International Chefs answering questions regarding food

Watch out for Chef Mark's future public appearances!!!

Check back for schedule!

Chef Marks' Television and Radio Apearances:

August 27, 2007: Channel 41, KC Live

August 4, 2007: KCMO 710AM, Special Guest on live with Chef Jasper Mirabile Jr.

May 15, 2007 Channel 4 Fox

April 21, 2007: Simon Super Chefs live hosted by Bill Boggs of TV Food Network.

April 12, 2007: Channer 41, KC Live

February 25, 2007: KCTV5, 5-Minute Chef

Chef Marks' Most Recent Chef Competitions:

Raise the Steaks Challenge 2007 -

On October 20th Chef Mark participated in the First Annual Raise the Steaks Challenge sponsored by the Missouri and Kansas Beef Councils held as part of the American Royal. Eight of the top local Chefs featuring Chefs from restaurants such as: The Anderson Restaurant Group Bentons Steak House, The PB&J Restaurant Group (Grand Street Cafe, Yaya's, Yahoo"s, Coyote Grill), Bonefish and several other great restaurants. In this competition the Chefs were given 30 minutes to prepare a meal using a mystery basket (where the Chefs did not know what their ingredients would be). Chef Mark started in the first round of the single elimination competition and came away with a second place winning the silver medal.

Taste of KC 2007 -

by Pitch Weekly and held at Harrah's Casino. A mystery basket competition, Chef Mark prepared seared beef shoulder accompanied with spinach and basic gnocchi, wild mushroom, ragout, balsamic caramelized onions and sauteed apples served with a country style marinara sauce and accompanied with a refreshing mint, basil and lime smoothie.

Taste of Elegance 2007 -

Chef Mark served a marinated pork loin which was then smoked and roasted over apple chips. The sliced pork was layered on a platform of tequila, tangerine and ginger basmati rice, grilled asparagus and this dish was garnished with a parmesan crisp filled with micro-greens, candied orange peel and drizzled with champagne vinaigrette.

Iron Fork 2006 -

Chef Mark participated in the 2006 Iron Fork competition to benefit Harvesters. Chef Marks dish is seen below it is pork tenderloin stuffed with a poached dried figs and apples served over a rosemary and peach potato cake accompanied by a melage of spaghetti squash, sweet potato and sauteed baby spinach. The plate is garnished with both a red wine reduction and apple/orange sauce.

Taste of Elegance 2006 -

Chef Mark also participated in the 2006 Taste of Elegance competition sponsored by the American pork Council. Chef Mark's dish of an Asian style smoked pork tenderloin, served over roasted duck - ginger risotto and topped with a daikon radish sprout salad then drizzled with rice vinegar and sake vinaigrette. The plate was garnished with wasabi cream and wild plum sauce. For his creation he was awarded second place.

Wild Alaskan Salmon Contest 2005 -

In the fall of 2005 Chef Mark was a semi- finalist in a National Wild Alaskan Salmon Contest. This event was sponsored by Plitt Seafood of Chicago and took place in the Windy City. His award winning dish was Alaskan Salmon that had been dry rubbed grilled and served with caramelized apple slices. The avocado cream sauce was highlighted with cumin and roasted poblanos His dish was accompanied with a micro green salad and tequila vinaigrette. Finishing this dish was a dollop of creme grave fraiche and wild salmon roe.