Mark Sullivan, who studied philosophy in college and initially had his sights set on graduate school, never set out to become a chef. But ultimately his family’s food-based traditions and his own world travels led him to a life in the kitchen.As a child, Sullivan was introduced to nightly dinner as more an event than just a meal. Later, that same passion for food—and the sale of a 1966 Safari van for a plane ticket—allowed him to travel to France and Northern Spain, where he received a ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.