It might surprise you to know the story of Chef Mark Blaszak, the meal master of Elyria Schools. He grew up in Elyria and found a love of cooking at an early age, leading him to the world of culinary arts where he was classically trained and worked under one of the best in the business: Cleveland native and food business giant , Michael Symon. From there, Chef Mark's career took an fascinating turn: he was hired by the Cleveland Indians as the team's personal chef where he spent 15 years cooking nutritionally packed specialty meals for the team. Wanting a more balanced schedule and more time at home, he left that position for a spot with Aramark Foodservice where he landed in the Elyria Schools as the district's top chef in 2019. Chef Mark now brings his culinary know-how to the students and staff on daily basis, cooking up café classics but with a flair. With the opening of new schools, Chef Mark promises big things to come in the kitchen and we hear all about it on this episode of Petey Podcast!
Recipes from the chef (discussed in this episode):
Balsamic Vinaigrette
3/4 Cup Olive Oil
1/4 Cup Balsamic Vinegar
1 Tsp Honey
1 Tsp Dijon Mustard
4 Fresh Basil Leaves
Pinch Salt and Pepper
Combine all ingredients in blender and blend until smooth.
Herb-Crusted Chicken With Feta Sauce by Junior Chef Marley Eads (Crestwood)
2/3 Cup Panko Breadcrumbs
2 Tablespoons Italian Seasoning
5 (6 ounce) Boneless Skinless Chicken Breast
1/2 tsp Salt
1/4 tsp Black Pepper
4 tsp Olive Oil
6 Tablespoons Feta Sauce
Combine panko and Italian seasoning in bowl. Season chicken with salt and pepper. Dredge chicken in panko mixture
Heat oil in nonstick skillet over medium heat. Add chicken, cook 5 minutes until browned. Turn chicken over. Cook 5 minutes or until done. Chicken is cooked when internal temperature reaches 165 degrees.
Top chicken with feta sauce
Feta Sauce
1 Lemon
1 Tablespoon Chopped Fresh Mint
4 tsp Extra Virgin Olive Oil
Dash Black Pepper
1 (3.5ounce) Package Feta Cheese
Grate rind and squeeze lemon to measure 1/2 tsp and 2 TBSP, respectively. Combine rind, juice, mint, oil and pepper in bowl and stir. Add cheese and stir. Set aside in refrigerator until ready to serve
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