| Fancy yourself beachside in the Mediterranean with this exotic class. Learn how to create authentic, delicious Mediterranean meals with classic, fresh ingredients and without a lot of fuss. Grilled meats and vegetables, cheeses, olives and salads, along with a healthy dose of olive oil, will be the main focus of this course. |
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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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Yoga in Kitsilano! 
