Chef Mark Mann enlisted into the Army National Guard as a foodservice specialist at the age of eighteen. After completing basic training he attended the Joint Culinary Center of Excellence. Within four years of his military service, he was promoted to sergeant and became a certified chef after attending the Advanced Culinary Skills Training Course, where he learned advanced techniques in menu planning and evaluation, gourmet food preparation, and meal service. After completing six years of service with the National Guard, Mann took over the executive chef position at Julep's Bistro at the age of twenty-four.
What I enjoy most about being a chef is the opportunity to continuously learn from others and translate those life experiences into my new recipes and techniques.
8 oz chicken breast
½ tsp salt
½ tsp garlic
½ tsp black pepper
1 tbsp olive oil
3 peppadew peppers, sliced
1 oz sliced mushroom
¾ cup cream
½ cup parmesan cheese
1.Marinate chicken with olive oil, salt, pepper and garlic for 1 hour in refrigerator, then grill until fully cooked.
2.In a saute pan, cook onions, peppadew peppers and mushrooms until tender.
3.Add cream to the pan and bring to a simmer.
4.Add parmesan cheese, then cook for 30 more sec.
5.Pour sauce over grilled chicken and serve with rice and fresh vegetables.