Matt Mark

I recently got into the chef/gastronomy bug. I'm a headhunter by day and executive chef & dishwasher by night. I'm always tuned to the Food Network and try to find the best eats in Toronto with my soulmate. I've recently been trying to tackle the Alinea cookbook and have gotten a basic sous vide set up (precision PID, large ricecooker). I'm reading Harold McGee and watching Heston's Kitchen Chemistry series.