Chef Profile: Mark Baker When did you decide to become a chef?
When I was young I cooked with mom at home. We watched Julia Child together, and I just fell in love with cooking. I originally wanted to be a scientist — a chef was not a high-profile career in the ‘70s. Then I thought I could combine chemistry with cooking. I get a lot of satisfaction out of cooking, so I guess it was a good choice.

What was your first job in the industry?
In high school I worked at 1622 restaurant in Quincy, Mass. It was a big restaurant with basic food. I was really lucky to get a job working in the kitchen, since I had no experience. I worked there two summers in a row.

Did you have a mentor? If so, who and what did he/she teach you?
Douglas McNeal, who I worked with at the Four Seasons in Washington, DC. He was Scottish and came from a European background that was very structured in the kitchen. He let me see the possibilities in this business. He had the biggest effect in helping me get to this point in my career.

Describe a typical workday.
I come into the hotel between 8:30 a.m. and 9:30 a.m. Depending on what’s going on, I check in with the sous chef and make a round through the different areas of the kitchen. Then I take a look at the special events we have planned for the day, the day’s lunch specials, and review the banquet-room menus with the sous chef. We’re always planning a couple of days ahead. I check my e-mail and return phone calls before lunch. Every day I meet with our purchasing person to see what’s on the market that may be interesting to us. Then I start planning the evening menu with our sous chef. I also do our wine buying, so I look at the wine list to make sure we have an accurate list at all times. Once our dinner and banquet service starts, I spend a lot of time in both areas. Then before you know it, the day’s wrapping up.

What is the most rewarding part of being a chef?
One, the self-satisfaction you get from this kind of work — feeling great when the day is over from what you’ve put together. And two, working with people to help them develop their careers. I’m now in a position to influence younger people— to share some perspective to help them realize their dreams.

What is your favorite thing to cook, and why?
Seafood. There’s an incredible variety to be creative with. I enjoy fish and shellfish quite a bit.

What qualities do you look for when you hire employees?
I’d say 90 percent of what I look for is a positive attitude. Technical skills are important, but we can always teach people how to do this or that. Attitude is very critical to being successful.

What advice would you give aspiring chefs?
You have to work hard in this business, so be prepared for that. Cooking is a growth process. There’s so much to learn that’s difficult to do at a young age. A lot of people don’t realize that the people they see on TV have years and years of training behind them.

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