Mark the Chef

Jay McClelland, #MAFES Custer Dairy Processing plant manager, explains to @marktherealchef the process to make MSU’s famous cheese. Mark Coblentz is entering his second season of “Making a Chef,” which airs on @MPBOnline.

See @marktherealchef at the @mscollegetown community market tomorrow and try his crepes. Then you can tune in after you’ve found out how good they are.

Starkville teen Mark Coblentz returns for a second season of Making A Chef in the season premiere at 1 p.m. Saturday, June 15 on MPB Television. The episode repeats at 10 a.m. Sunday, June 16. #Mississippi #MPBOnline

Mark supplied the biscuits last night to go along with roasted chicken.

It was a boiled crawfish and smoked brisket kind of night at Super Bulldog Weekend. — at Mississippi State University facebook.com/51564416193247…

Mark made Shoo-fly pie tonight. His Nana consulted on doneness. He used an old family recipe from a book called The Amish Cook.

Mark got to skip out on a bit of school today to speak to the great ladies of the Starkville Civic League. They will donate a book of his choice to the Starkville Public Library in thanks.

Here is Mark's interview yesterday with Cindy Tauchar. facebook.com/Marktherealche…

Mark got to sit down this morning with Robert St. John, a restaurateur, chef, columnist and author. One of his restaurants — The Purple Parrot Café — has been named the best fine dining restaurant in... facebook.com/51564416193247…

Mark, working alongside Lana, is serving up Mississippi mud pie, while Chef Nick Wallace is serving confit chicken for the Mississippi Food Network. — attending Moonlight Market at Mississippi Farmers Market facebook.com/51564416193247…

I’m about to serve my own rendition of Mississippi mud pie at Moonlight Market. Can’t wait for this event to start. — attending Moonlight Market at Mississippi Farmers Market facebook.com/51564416193247…

Getting ready to serve his own take on Mississippi Mud Pie at A Deep South Palate, Moonlight Market.

Mark is getting ready to serve his own take on a Mississippi mud pie at A Deep South Palate, Moonlight Market.

Lunch today was delicious and rather involved. Beef agnolotti with brown butter, sage and pecan sauce finished with balsamic vinegar. Mark used a saffron-infused pasta he made and rolled out himself.

This birthday boy made savillum — a Roman cheesecake made with ricotta and eggs and sweetened with honey — last night for a class project. He also made a basic ancient Roman bread made with whole wheat flour.

Any ideas? facebook.com/Marktherealche…

It’s a day late, but here is the finished product. Sunday lunch was roasted duck with cheesy rice grits and braised greens, served with a blackberry reduction.

Mark is preparing duck for lunch today. facebook.com/Marktherealche…

Mark has been cooking a few dozen king cakes lately, but it's not been all about the food. Here he is at his recent football banquet.