Chef Mark Sylvester

'Til We Eat Again

  • In the Raw
  • Amusings
  • Recipes
  • In the Kitchen
  • Tutorials

When I was a chef for the Jesuits I collected over 300 cook books and spent five years diving into every cuisine you can imagine. The Jesuits were an amazing group to cook for. They were well traveled and enjoyed great food. Their appreciation for my exploration into different cuisines became an obsession and I rarely cooked anything twice. When I would try something new for the Jesuits, I'd pull out 20 books and see how the different chefs approached the same dish. I'd look for thematic similarities and the differences that each chef would add. This inspired me to learn what they'd done and add my own take.  

One of the tricks I've learned over the past few years is to use Google Image search to help me in researching new dishes. I combine those results with Pinterest and have found that an hour or two can easily pass before I come up for air.

Beverages

The Trick To Making Nut Milk – Easy Triple Filtration Method

Raw Juice Cleanse

Lemon Firewater

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Appetizers

Yellow Tail Poke

Mussels en Provence

Raw Cashew Cheese

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Breakfasts

Eggs Florentine

Scrambled Eggs and Lox

Salmon Hash

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Desserts

Jasmine Scented Strawberry Lemon Bars – Gluten Free

Avocado Cacao Mousse

Grain Free Almond Butter Brownies

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Dressings / Sauces

Creamy Vinaigrette Dressing

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Entrees

Salmon Roulades – How a conversation turned into a dinner

Raw Kelp Noodles with Chipotle Creme

Raw Gnocchi with Red Pepper Creme

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Raw Dishes

Lebanese Cabbage Salad

Yellow Tail Poke

Raw Apple Pear Cookies

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Salads

Lebanese Cabbage Salad

Making Your Food Beautiful

Raw Kelp Noodles with Chipotle Creme

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Sides

Lebanese Cabbage Salad

Roasted Root Vegetables

Raw Gnocchi with Red Pepper Creme

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Snacks

Jasmine Scented Strawberry Lemon Bars – Gluten Free

Spicy Roasted Nuts

Honey Ginger Lemon Figs

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Soups

Vegan Cream of Mushroom Soup

Raw Gazpacho

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