Chef Mark Baldridge received his culinary education through the Greater Chicago Food Depository in Chicago, Illinois, December 2006. In 2007, he worked cooking food at Little Company of Mary Hospital on the weekends and Macy's Walnut Room during the week. In 2008, he currently works for Loyola University in Maywood as a cook for Jazzmen's' Cafe. As a volunteer, he also worked as a cook for the Palos VFW at the Taste of Palos and the Chili Cook-off helping them raise money for veterans.

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