A Phoenix Rises from the
Caroline Street
WRITTEN BY PATRICE MASTRIANNI PHOTO PROVIDED
Fire
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n the wee hours of Thanksgiving 2016, an electrical fire started in the back room of Mio Posto restaurant and quickly spread to adjoining buildings. By sunrise, a good portion of the Caroline and Putnam Street block was damaged. It was a miracle that no one was injured; however, the inferno left upstairs tenants homeless and businesses boarded up.
He was offered the sous chef position at Mio Posto in the spring of 2014. The boutique Napolitano restaurant had only eight tables and the open-kitchen floor plan gave Walsh the opportunity to speak directly to customers. “It was great to actually match faces with the names of regulars. I enjoyed having an espresso and biscotti before dinner service. It was a great community and a close family.”
Earlier that night Mark Walsh, Mio Posto’s Sous Chef, finished his shift and wished his coworkers a happy holiday, unaware that his life was about to change. Walsh remembers hearing of the fire soon after it was discovered. “I was getting text after text on my phone from friends who were out that night. I was in shock, hoping I still had a job.”
While Mio Posto regrouped, Walsh felt that it was important to stay active in the food industry. He quickly started a private chef and catering business called Made by Mark and used Facebook to let friends and fans know. It wasn’t long before he received requests for in-home cooking classes and dinner parties. “I am bringing what I love to do into the customers' homes for a unique dining experience.”
Firefighters tried desperately to save the historical structures but it was soon announced that Mio Posto and the adjoining building were a total loss. They were ultimately demolished. The fire left Walsh unemployed. The journey that brought him to this point began when he was the General Manager of Old Navy Clothing Company. After 14 years in retail, he decided to turn his love of cooking into a career.
In addition to private dinners, Walsh inquired about instructing at downtown Saratoga’s Serendipity Cooking Studio. Owner, Patrice Mastrianni was thrilled “Coincidentally I had tried to reach Mark when I heard about the fire. I thought he would be a CHEF MARK IS AN EXCELLENT great addition to our list of instructors. CULINARY INSTRUCTOR. HIS His background was contemporary and RECIPES ARE WELL DESIGNED eclectic.”
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AND AUTHENTIC. INSTRUCTING His first class at Serendipity was fresh He was accepted into Schenectady pasta making with a social group of US STUDENTS AND COOKING AT THE County Community College’s Veterans. Mark really connected with the acclaimed culinary program SAME TIME IS NOT AS EASY AS IT class and brought a wealth of knowledge and took a full time position at LOOKS. MARK IS A NATURAL. as well. He soon added Moroccan Reel Seafood in Colonie. Walsh Cooking and Sushi to the Serendipity remembers how the owner, calendar. His classes usually sell out. LeGrande Serras influenced him, “I learned so much from LeGrande. I worked hard and he allowed me Mastrianni feels Walsh’s attention to detail is impressive. “Chef Mark to advance in his kitchen. He would tell me how important it was is an excellent culinary instructor. His recipes are well designed and to “zoom out” onto the restaurant floor to connect with your entire authentic. Instructing students and cooking at the same time is not as business, rather than just staying in the kitchen.” easy as it looks. Mark is a natural.”
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Walsh looked for work closer to Saratoga where he lived. His reliability, attention to detail and passion for learning new cuisines prepared him for his next position at Sperry’s Restaurant. Walsh was hungry to grow his talents. “Sperry’s menu features a local farm-resourced seasonal menu, which I loved. I had the privilege of working with many talented chefs while on Caroline Street and absorbed as much as possible.” 26 | SIMPLY SARATOGA | MAY/JUNE 2017
At first Walsh was blindsided by news of the fire. But things happen for a reason. He has risen out of ashes with a different way to share his culinary gifts. Made by Mark is taking Walsh on an entirely new adventure. And the menu is delicious. Mark Walsh lives in Saratoga Springs with his wife, Dr. Jennifer White. He can be contacted at MadebyMark.org. For a list of Walsh’s upcoming cooking classes visit www.serendipityartsstudio.com SS saratogaTODAYnewspaper.com