A Professional reference cookbook of aphrodisiac foods that explores the lore, the science and the seduction of foods that inspire sex. Ingredient driven recipes. Professional techniques combined with the art of storytelling, Provides for the professional, The foodies and hobbies and excellent reference book that can be part of every romantic dinner. Inspired with the photography by his partner Ashley Yankowski Chef Mark Mattern shares his passion, as he explored addictions and fantasies… Show more A Professional reference cookbook of aphrodisiac foods that explores the lore, the science and the seduction of foods that inspire sex. Ingredient driven recipes. Professional techniques combined with the art of storytelling, Provides for the professional, The foodies and hobbies and excellent reference book that can be part of every romantic dinner. Inspired with the photography by his partner Ashley Yankowski Chef Mark Mattern shares his passion, as he explored addictions and fantasies , explains the science and myth and some lore that will inspire cooks to share the love in every recipe. Show less

Business Development of High Quality and Custom Production events and businesses: Business development of restaurants concepts and incubator concepts, Custom Culinary Events, Production and Sales. Mattern has nationwide experience creating large and small venues promotional demos and tradeshows with celebrity chef’s demos from the food network. Some event include: Aspen classic, and South Beach and Palm Springs food and the EPCOT Food and Wine festivals. Business development for college and… Show more Business Development of High Quality and Custom Production events and businesses: Business development of restaurants concepts and incubator concepts, Custom Culinary Events, Production and Sales. Mattern has nationwide experience creating large and small venues promotional demos and tradeshows with celebrity chef’s demos from the food network. Some event include: Aspen classic, and South Beach and Palm Springs food and the EPCOT Food and Wine festivals. Business development for college and university food services programs and corporate business food services. Excels in new business development, strategic planning, policy development and training. Incubation restaurant development supporting the Smallman gallery chefs as mentor, consultant and strategist. Menu management development, budget creation and forecasting and business plan development and business plan improvement.Consultant: Sofranko Advisory Group: Restaurant business development in the Pittsburgh and Philadelphia marketsTextbook Author for Pearson Publishing Sustainable purchase and cost control with mobile phone appCurrently writing a cookbook with Amazon: Details available post publishing.Cookbook Author, Consultant: Whirlpool Corporation, KitchenAid ™: Development of recipes for a new prototype oven; Dual Fuel Steam Assist Oven. Designed layout and consulted with food stylist and publisher to create special cookbook to meet the unique cooking methods for the home hobbyist. List of clients available. Show less

Consulting director to the incubator concepts of Smallman Galley. Four Chef with unique concepts produced there food concepts as they complete to win a fully funded restaurant in the pittsburgh area. The rotation of four more chefs happens approximately every 9 -11 months. Development of the curriculum for operational success and Finacial reporting funded by Hienz Grant and Smallman Galley.

I wrote a text book with known author Chef Michael Baskett entitled Substainable Purchasing and Cost Control for professionals The project is going well. I am looking for businesses that have a substainabilty story to tell and are willing to add there story to our book as a industry profile. I have one per chapter planned. Contact me to contribute.

Welcome to BC3Since 1965, we have focused on offering education that is at a reasonable cost, good quality, and convenient with your life, either online or close-to-home or work. In addition to our main campus in Butler, we have six locations in seven counties in Northwestern Pennsylvania. Here’s what we offer at BC32- year Associate degrees in 54 majors1- year CertificatesBachelor’s degrees in select majors with partner colleges and universities for Fall… Show more Welcome to BC3Since 1965, we have focused on offering education that is at a reasonable cost, good quality, and convenient with your life, either online or close-to-home or work. In addition to our main campus in Butler, we have six locations in seven counties in Northwestern Pennsylvania. Here’s what we offer at BC32- year Associate degrees in 54 majors1- year CertificatesBachelor’s degrees in select majors with partner colleges and universities for Fall 2015 Many students, 70%, come to BC3 and transfer to other colleges and universities to go on for a Bachelor’s degree. About 30% of our students come here, get a degree, and then get a job. Show less

Reporting to the Dean, and responsible for the administration of the Culinary,Management Bachelors of Arts and Culinary Skills associate of Arts, and the development of additionalprogramming. This includes: writing and maintaining syllabi, maintaining accreditation standards in dailyeducational operations, faculty reviews and development, Master Works continuing education classes, and CareerServices for job placement. Also, lead liaison to Corporate/Industry contacts, and Chair… Show more Reporting to the Dean, and responsible for the administration of the Culinary,Management Bachelors of Arts and Culinary Skills associate of Arts, and the development of additionalprogramming. This includes: writing and maintaining syllabi, maintaining accreditation standards in dailyeducational operations, faculty reviews and development, Master Works continuing education classes, and CareerServices for job placement. Also, lead liaison to Corporate/Industry contacts, and Chair of three Advisory boards. Show less

During my time back in my hometown of Pittsburgh, PA I have naturally connected to the top restaurant concept development leaders. I have been actively involved with the leaders as friends, and at times consultant as the opportunity arises. The fine dining concept in the Cranberry area once called ECHO owned by the Hammond family is one example that has shown the family that regional demographics and reading your menu mix matrix is key to meeting your prime cost. Ron Sofranko has use… Show more During my time back in my hometown of Pittsburgh, PA I have naturally connected to the top restaurant concept development leaders. I have been actively involved with the leaders as friends, and at times consultant as the opportunity arises. The fine dining concept in the Cranberry area once called ECHO owned by the Hammond family is one example that has shown the family that regional demographics and reading your menu mix matrix is key to meeting your prime cost. Ron Sofranko has use my skills to support his venues in the Pittsburgh and Philadelphia and select Florida markets. http://sofrankoadvisors.com/ Feel free to contact him. (724) 935-2151Currently, I have supporting the Smallman Galley concept with operational evaluation and educational curriculum to support this highly innovative incubator restaurant concept. http://www.smallmangalley.org/ Each week the chefs are giving the financial data from the sales and the customer feedback. The ownership uses this data to establish a ranking to the chefs. The winner, after 18 months, will be giving the financial backing to open a location in the Pittsburgh area. Since the opening Tyler Benson and his partner have learned that many other factors are need to be evaluated and nurtured to support the development of these concepts that will be ready for the market in 18 months. After meeting the team at a social event I was asked to join the evaluation. Project Management and Event Planning for speicalized large scale events and food festivals with high quality-high energy culinary demostrations.Developed online courses for: http://www.escoffier.eduFinancial Planning and modeling for the full service marketing company in today's leading markets of Florida, California and aboard.Request a list of successful executed events: Payroll, human resources, tax planning, estate planning, accounts receivable and account payable.Creation and management of P&L and balance sheets. Show less

Director Of Education: Reporting to the President, and responsible for the administration of the Culinary, Baking& Pastry programs, plus the Hospitality Restaurant Management Program. This includes: writing and maintainingsyllabi, maintaining accreditation standards in daily educational operations, faculty reviews and development,Master Works continuing education classes, Department Chair development, developing the implementation for anew Baccalaureate Culinary Management… Show more Director Of Education: Reporting to the President, and responsible for the administration of the Culinary, Baking& Pastry programs, plus the Hospitality Restaurant Management Program. This includes: writing and maintainingsyllabi, maintaining accreditation standards in daily educational operations, faculty reviews and development,Master Works continuing education classes, Department Chair development, developing the implementation for anew Baccalaureate Culinary Management Degree, maintaining leadership standards for all areas of education,operations and purchasing, overseeing Student Services and advising the Student Council, overseeing the librarygrowth, and partnering with Career Services for job placement. Also, lead liaison to Corporate/Industry contacts,and Chair of three Advisory boards. Show less

Fantasyland within the Magic Kingdom Resort. Full accountability for $10 million in culinary operations revenues,with 4 direct chef reports and 63 cast members, including: menu development, coaching, training, profitability,sales and costs. Served themed breakfast, lunch and dinner. Results - increased profitability by reducing food costvariances and increased check averages by 10% through introducing new, more popular menu items.

Disney's latest upscale concept restaurant featuring African-inspired specialty items. Full accountability forthe operation including purchasing, labor, menu items, product production. Results - voted "Best Vegetarian" andwon "Foodie" awards from national and regional restaurant reviewers, and for culinary excellence chosen by diners.

Designed and developed the concept for the Culinary Institute at Robert Morris (RMC) within Robert Morris College,Chicago. Designed state of the art teaching facilities and teaching model, plus curriculum, school and classroomlayout, and library growth for the launching of the first full kinetic chef development and learning environment in theUnited States. Wrote curriculum and all syllabi development, served as library content consultant, staff advisor,trained the trainers… Show more Designed and developed the concept for the Culinary Institute at Robert Morris (RMC) within Robert Morris College,Chicago. Designed state of the art teaching facilities and teaching model, plus curriculum, school and classroomlayout, and library growth for the launching of the first full kinetic chef development and learning environment in theUnited States. Wrote curriculum and all syllabi development, served as library content consultant, staff advisor,trained the trainers, guest and opening training chef professor and board member. Was instrumental in securing fullaccreditation for RMC, and key corporate partnerships and alliances. Results ­ At opening, the school was up 40%above forecast for enrollment, a growth that has continued today, and the growth and popularity of the school hasinspired the expanded development of four more campuses to meet increasing demand in the Illinois area. Show less

Pre-opening team member for resort and spa, to design and implement signature interactive programs and experiences for corporate and individual guests. Responsible for all development, design and facilitation of ever-evolving programming. Results: Was responsible for designing the most consistently profitable culinary productions including: The Professional Development Culinary Challenge, The Art of Healthy Cooking, Gourmet Vegetarian Cuisine Field to Plate, Taste of the World, Wine, Wonders… Show more Pre-opening team member for resort and spa, to design and implement signature interactive programs and experiences for corporate and individual guests. Responsible for all development, design and facilitation of ever-evolving programming. Results: Was responsible for designing the most consistently profitable culinary productions including: The Professional Development Culinary Challenge, The Art of Healthy Cooking, Gourmet Vegetarian Cuisine Field to Plate, Taste of the World, Wine, Wonders and Song, Cover Page Cooking, Romantic Dinners, techniques classes, as well as customized enrichment-based Culinary Discovery programs. Also promoted to create and maintain strategic Culinary Corporate Alliances. Personally brought KitchenAid, Villeroy & Boch, OXO, Colavita, Food & Wine magazine, Viking, Plain & Fancy, Fine Cooking magazine, Eating Well magazine, The Pork Advisory Board, The Wisconsin Cheese Board, and a special relationship with The Peanut Institute to promote healthy eating for children, plus others. These business alliances contributed capital savings of more than $368,000 per year in product donations, sponsorships of events and sponsorships of program tracks (list available). Show less

Chef of Disney’s famed Castle Icon, Cinderella’s Royal Table, the premier fine dining restaurant overlooking Fantasyland within the Magic Kingdom Resort. Full accountability for $10 million in culinary operations revenues, with 4 direct chef reports and 63 cast members, including: menu development, coaching, training, profitability, sales and costs. Served themed breakfast, lunch and dinner. Results - increased profitability by reducing food cost variances and increased check averages by 10%… Show more Chef of Disney’s famed Castle Icon, Cinderella’s Royal Table, the premier fine dining restaurant overlooking Fantasyland within the Magic Kingdom Resort. Full accountability for $10 million in culinary operations revenues, with 4 direct chef reports and 63 cast members, including: menu development, coaching, training, profitability, sales and costs. Served themed breakfast, lunch and dinner. Results - increased profitability by reducing food cost variances and increased check averages by 10% through introducing new, more popular menu items. Show less

KitchenAid: Development of recipes for a newprototype oven; Dual Fuel Steam Assist Oven. Designed layout and consulted with food stylist and publisher tocreate special cookbook to meet the unique cooking methods for the home hobbyist.O, Culinary Solutions, Clear Spring Foods through sales calls, R&D and training sessions to companies such asOutback Steak House in Tampa, Golden Corral in Raleigh, and others. Also represented food manufacturers atfood shows such as the… Show more KitchenAid: Development of recipes for a newprototype oven; Dual Fuel Steam Assist Oven. Designed layout and consulted with food stylist and publisher tocreate special cookbook to meet the unique cooking methods for the home hobbyist.O, Culinary Solutions, Clear Spring Foods through sales calls, R&D and training sessions to companies such asOutback Steak House in Tampa, Golden Corral in Raleigh, and others. Also represented food manufacturers atfood shows such as the NRA show, Chicago, GFS Food Show in Grand Rapids, FRA show in Orlando, PMA Show in Show less

R&D focus, reviewing restaurant menu mix, menucost analysis, themed concept options, ROI potentials, operations inventory, marketing positioning, etc.Consultant & Developer: Tupperware Chefs Series. Designed, promoted and consulted on specifics fornew line of quality chef knives for exclusive Tupperware distribution, to be used within the Jubilee Sales force.Developed script and starred in how-to training video and all related brochures.

Designed, wrote, taught and oversaw all programming for personal and corporate training programs involvingculinary. Specialized in team dynamics, customer loyalty, service excellence and operational excellence. Results:popularity of program designs exceeded revenue and forecasts by 20%, realizing $296,000 quarterly profit. Teamwon the highest J.D. Power "Overall Satisfaction" scores found throughout all Walt Disney World F&B operations.

Pre-opening team member for resort and spa, to design and implement signature interactive programs andexperiences for corporate and individual guests. Responsible for all development, design and facilitation of ever-evolving programming. Results: Was responsible for designing the most consistently profitable culinaryproductions including: The Professional Development Culinary Challenge, The Art of Healthy Cooking, GourmetVegetarian Cuisine Field to Plate, Taste of the World… Show more Pre-opening team member for resort and spa, to design and implement signature interactive programs andexperiences for corporate and individual guests. Responsible for all development, design and facilitation of ever-evolving programming. Results: Was responsible for designing the most consistently profitable culinaryproductions including: The Professional Development Culinary Challenge, The Art of Healthy Cooking, GourmetVegetarian Cuisine Field to Plate, Taste of the World, Wine, Wonders and Song, Cover Page Cooking, RomanticDinners, techniques classes, as well as customized enrichment-based Culinary Discovery programs.Also promoted to create and maintain strategic Culinary Corporate Alliances. Personally brought KitchenAid, Show less

Executive Chef sent to oversee design and operate signature VIP 500-guest events.

Executive Sous Chef/Trouble Shooter: 1994-1995 Lake Buena Vista, Florida. Full accountability of $50 million F&B operations for 1028-room hotel with eightculinary outlets including: three restaurants, pool snack bar, and deli carryout pastry shop, spa, banquets and outside catering. Also promoted to "Trouble-Shooter" team for the Buena Vista Hotel Group properties as needed: Opening Executive Chef: Following acquisition of the famous Jockey Club, Miami, Florida.Acting… Show more Executive Sous Chef/Trouble Shooter: 1994-1995 Lake Buena Vista, Florida. Full accountability of $50 million F&B operations for 1028-room hotel with eightculinary outlets including: three restaurants, pool snack bar, and deli carryout pastry shop, spa, banquets and outside catering. Also promoted to "Trouble-Shooter" team for the Buena Vista Hotel Group properties as needed: Opening Executive Chef: Following acquisition of the famous Jockey Club, Miami, Florida.Acting Executive Chef at the award-winning Ponte Verde Resort & Spa, Ponte Verde, Florida.Special Events Chef, Lackawana Station, sent to design and oversee signature VIP 500-guest events, Scranton, PA Show less

Full accountability of $50 million F&B operations for 1028-room hotel with eight culinary outlets including: three restaurants, pool snack bar, and deli carryout pastry shop, spa, banquets and outside catering. Also promoted to "Trouble-Shooter" team for the Buena Vista Hotel Group properties as needed:Opening Executive Chef: Following acquisition of the famous Jockey Club

Chef de Cuisine, Capriccio: 1992-1994.Promoted to Capriccio - a Northern Italian exhibition kitchen restaurant operating as a freestanding restaurant within The Peabody Orlando hotel. Results: Designed and implemented Weekly Gourmet Sunday brunch. Increased revenue to $1,000,000 annually. Rated "Best Restaurant in Central Florida" by Glamour Magazine, mentioned on the front page of the Food section of the New York Times as “the best restaurant in Orlando,” and was a Golden Spoon award… Show more Chef de Cuisine, Capriccio: 1992-1994.Promoted to Capriccio - a Northern Italian exhibition kitchen restaurant operating as a freestanding restaurant within The Peabody Orlando hotel. Results: Designed and implemented Weekly Gourmet Sunday brunch. Increased revenue to $1,000,000 annually. Rated "Best Restaurant in Central Florida" by Glamour Magazine, mentioned on the front page of the Food section of the New York Times as “the best restaurant in Orlando,” and was a Golden Spoon award winner, from Florida Trend. Scott Joseph of The Orlando Sentinel gave the restaurant a "Best Bet" for dining and a “Best Brunch” designation for the high quality of food and preparation.R&D development of “Club Capriccio” designed and implemented the wine & food-pairing club, which increased check averages by 10% overall during three years of conceptualizing, designing and overseeing this program. Still one of the most popular programs of its kind in Florida, with hundreds of paying members. Banquet Chef: 1991-1992 Promoted to oversee $15 million dollar convention banquet kitchen, including product content, presentation, new menu concepts, cost containment and profitability, plus creating banquet displays, ice carvings and tallow sculptures. Supervision of 30-member culinary staff, including scheduling, purchasing, and production for all banquet functions. Results - Maintained an average food cost of 20.5% while achieving bottom line profit of 25%. High food quality and creative presentations helped hotel gain Corporate & Incentive Travel magazine's award for "Top 10 Hotels For Meeting Services Nationwide" designation. Due to success, was promoted to Chef de Cuisine, Capriccio.Additional Culinary Experience:Chef Garde Manger: The Peabody Orlando: Orlando, Florida. 1987-1990 Show less