Mark Johnson began his love of cooking with a home made batch of fried rice. Since then, he’s come a long, long way. Mark spent about two and a half years in the kitchen at a truck stop in Missouri, where he experienced every job position from busser to cook. He not only learned how to cook delicious food in bulk, he learned what it takes to make an efficient and fun kitchen experience where the whole staff thrives and grows both individually and as a team.
Mark also volunteers in the kitchen every once in a while at the local VFW post, feeding members and guests for special events, dinners, luncheons and breakfasts.