| A community kitchen is a place where individuals get together to cook healthy, nutritious and economic meals. This is a great way for people to learn to stretch their food dollars while learning to eat foods that taste good and are good for you. Get together every second week and participate in the planning, preparation and clean-up each session. Be prepared to have fun, meet new people in your community and learn some important cooking skills! Bring a food container to take home your cooking. Meet twice a month: Jan.24, Feb. 7 & 21, Mar. 7 & 21, April 11 & 25th and May 2nd. |
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 Mark Haylak started his cooking career early in life working at his father's restaurant, The Carvery, a downtown Toronto restaurant in the late 1970`s. At the tender age of 13, he attended a junior chef program at George Brown College, where he later attended as a young adult and graduated from the Culinary Management program.
Mark went on to start and finish his apprenticeship and move through the ranks of The Four Season Hotels and Resorts. He was fortunate enough to learn many different culinary techniques as well as valuable management skills. He started at the Flagship Hotel and worked, in Nevis, Chicago, New York, and London’s Inn on the Park, as well as stints in Montreal and Houston.
Mark currently owns his own company, Catered Art, which is a boutique catering and hospitality consulting company. He is also giving back by helping at Community Kitchens and volunteering with the lymphoma society.
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