Currently the Corporate Executive Chef for Haco-Swiss, Mark Aker is a passionate professional who loves his art. As a young boy he indulged in his grandmother’s baking, and now as an avid gardener, huntsman and fisherman, finds appreciation in the freshest of ingredients for his cooking.

Mark received his training from the Washburn Trade School in Chicago, the oldest culinary school in the US. He worked as the Corporate Chef for the Stuart Anderson Cattle Company for nine years, as part of the team opening new restaurants. He spent three years in Aix-En-Provence, working alongside Bruno Unguro at the Méridien, and then returned to the US as the Executive Chef for the Bistro at Spats International. Subsequently, Mark spent 16 years in off premise catering, and then joined Haco-Swiss, manufacturer of fine savory ingredients, as their Corporate Executive Chef.

Mark’s cooking style is encompassed by fresh ingredients, clean flavors and simple recipes. He enjoys Tuscan style sauces, and is especially fond of grilling fish and pork, and combining sweet and savory flavors. Actively, he is developing new recipes for Haco’s Cuisine Santé line for healthy cooking. He is also a great fan all of Haco’s products, which he enthusiastically endorses “are as close to scratch as anything in the market.”


Chef Aker's Recipe:
Encrusted Salmon Filet

#511 Haco-Swiss Herb Seasoning
8 oz Salmon Filet
3 oz #710 Haco-Swiss Cuisine Santé Tomato Soup
3 oz #712 Haco-Swiss Cuisine Santé Corn Soup
1 Hicama, julienne
#90095 Nellie & Joe’s Key Lime Juice
Extra Virgin Olive Oil
Micro greens

Preparation
Encrusted Salmon Filet
Enrobe salmon filet in Herb Seasoning and then grill salmon. Prepare Haco-Swiss Cuisine Santé Tomato and Sweet Corn soups as per instructions. Slice the pita in small wedges.

Hicama Slaw
Add Key Lime juice, EVOO and Haco-Swiss Herb Seasoning to the julienned Hicama, mix well.

Setting
Pour on half of the plate the Tomato soup and in the other half, pour the Sweet Corn soup. Place the salmon filet on top and then garnish with the Hicama slaw. Garnish with micro greens.