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 ...
It’s free but we need to know a little about you to continually improve our content.
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 the NRN Digital and Print access package, for only a small additional amount, you can get NRN All Access, which includes premium reports such as the annual NRN Top 200 data. Either way, we ask that you register now. We promise it will only take a few minutes!