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Mark Brickman Wows Atlanta!
When It Comes to Wedding Cakes, this Pastry Chef Is the Baker Man!
By Deborah McCoy
How many of us know where life will carry us when we're 13? It's doubtful that many of us realize our career path at such a tender age. But that's not the case with Mark Brickman, Atlanta's pastry chef extraordinaire.
Growing up in New York and taking home economics, along with a required stint in industrial arts, young Brickman made his first culinary delight, popovers, in middle school and then went home to tell his mom he wanted to be a baker. Like most mothers her response, "Yes dear, whatever you want." meant to placate a youngster who certainly will never grow up to be a fireman, or an Indiana Jones, or a baker for that matter, did not fall on deaf ears when it came to her son.
A "scratch" baker and a good one, his grandmother, too, had been a great influence. He spent lots of time in the kitchen with her as she worked, essentially acting as her sous chef, measuring the flour and sugar and other ingredients that would go into the cookies, cakes and pies she created. He was enthralled.
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