Meet the TU Chefs: Mark Kuhn

Published by on November 11, 2021 1:01 am Comments Off on Meet the TU Chefs: Mark Kuhn in General

Join the TU Staff Senate for the third of four in a series showcasing the culinary expertise of TU’s chefs!

On Tuesday, November 16, at 3 p.m. via Zoom (info below), Executive Chef Mark Kuhn will be demonstrating how to make spicy shrimp and grits with andouille sausage.

Mark is a recent addition to the Towson Dining team with experience as Executive Chef of Black & Gold Catering, and most recently as Executive Chef of West Village Dining Hall. Prior to joining Chartwells Higher Ed in July 2021, he was Sous Chef at the Vandiver Inn in Havre de Grace where he catered weddings and pairing dinners, pairing food with bourbon, whiskey, wine, and beer. Mark previously attended the Pennsylvania Culinary Institute. He resides with his wife and two kids in the Towson area. When he’s not cooking or spending time with family, he lives, eats and breathes bowling.

Zoom Information:

Please click the link to join the webinar: https://towson-edu.zoom.us/j/92281483803?pwd=bVlIUE1tcElxdlU3dzBEaVFRNUo1UT09

Passcode: 96928739

Save the date for the final session in this series:   12/7: Chris Shoul (Executive Chef)

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This post was written by Karp, Robert J.