Introducing Chef Mark Floerke, Master Baker and Pastry Chef.
It is with great pleasure that I am writing this blog about a great friend and mentor. Without further ado, here is a little note about a fine chef. Read on below the image.
Mark is a bakery application scientist and accomplished pastry chef. Mark began his 45 year career with an apprenticeship in Germany as a pastry chef. He credits his humble beginnings as the root of his practical and scientific understanding of baking. He has gained many experiences in various facets of the industry, from retail bakeries, cafes, restaurants, catering companies, hotels, resorts, conference centers, commercial commissaries and commercial bakeries, to corporate experience in technical service, product development and ingredient research. He has mentored future industry professionals as a baking and pastry instructor for community colleges and private baking schools. Mark is well connected throughout the industry and enjoys sharing his knowledge and experiences. Currently retired in beautiful Cape Breton Nova Scotia Canada.Proofing since 1975. Over 45 years of experience in the food industry with a well rounded knowledge of food science principles and ingredient functionality in baking, pastry and other food ingredient applications and interactions. Strong skills in pastry and bakery new product development, formulating, and troubleshooting. Customer oriented with the insight to understanding customer needs and supplier capabilities. Proficient in Genesis and Product Vision formulating and nutritional calculation software, as well as the complete suite of Microsoft Office Professional software, Visual Basic programming, and building databases. Experienced with public speaking engagements and presentations to small audiences and large groups.
Specialties: Product Development
Ingredient/Product Application Development
Pastry/Baking Product/Application Troubleshooting
Pastry, Desserts, Baking Creativity
‘How To’ Baking and Pastry Instruction and Demonstrations