À propos

Mark Rantz grew up in a family that cooked from scratch. His mother and aunt were fabulous cooks. They never bought bread, pasta, or sausages. Everything was made at home, Mark assisted in sausage making, kneading bread and Danish dough at age six. He worked as a baker and cook in the US Navy, finished his enlistment cooking on board ship in Norfolk Virginia.
From there he graduated from the Culinary Institute of America in Hide Park, New York. In a career of over 45 years, he worked at Lon’s Restaurant in The Meadow Lands New Jersey as well as head Chef at Wayne Manor.
Then over the next twenty years as co-owner of Premiere Catering in Bradenton Florida and Executive Chef for HCA hospital. He has Traveled extensively, finding inspiration for his recipes in the cuisine, cultures and architecture of other countries.

Charles Gregory, Photographic Artist combines his talents with the recipes of
Chef De Cuisine Mark Rantz to proudly present The Art of International Cuisine.