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.

Why Register?

Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.

 

Attention Print Subscribers:  While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
 

Questions about your account or how to access content? 

Contact: Brian Galletta (813) 627-6722 Brian.galletta@penton.com or Desiree Torres (813)-627-6792 Desiree.Torres@penton.com

Already registered? here.