OUR MISSION
Culinary S.O.S. is committed to delivering positive change through innovative and sustainable programs for your dining department. Our support on site process involves all stakeholders through a well thought out individual partnership plan that is unique to you and your business culture.TESTIMONIALS
"It's been a pleasure and learning experience interacting with Mark Linden while he was Dining Services Director and Executive Chef at Parkshore. It's not just the food, it's the service, ambience and attention to detail that makes an enjoyable and outstanding experience for all our residents.
"With the need for his replacement as Executive Chef, Mark asked for four members of our committee, along with a few senior staff members, to help in testing the final five candidates who had been interviewed and vetted. We sat for a meal on 5 different days to experience their cooking and communication skills. All candidates were given the same list of ingredients from which to prepare a soup, salad and entree. We used a checklist to rate presentation, taste, texture, color and how the ingredients were matched well together. Also rated was how the candidate communicated with us in answering our questions and explaining why they'd chosen their specific menu. In the kitchen our Chef Linden noted the applicant's work habits and cleanliness during the meal preparation. With each food trial, we would then discuss with both Chefs their and our observations, thus leading to our final agreement on the best qualified chef selection for Parkshore.
"The process developed by Chef Linden allowed for a fair and unbiased discussion of the candidates and a simple scoring system to base the results. It made for a simple yet enjoyable process."
"With the need for his replacement as Executive Chef, Mark asked for four members of our committee, along with a few senior staff members, to help in testing the final five candidates who had been interviewed and vetted. We sat for a meal on 5 different days to experience their cooking and communication skills. All candidates were given the same list of ingredients from which to prepare a soup, salad and entree. We used a checklist to rate presentation, taste, texture, color and how the ingredients were matched well together. Also rated was how the candidate communicated with us in answering our questions and explaining why they'd chosen their specific menu. In the kitchen our Chef Linden noted the applicant's work habits and cleanliness during the meal preparation. With each food trial, we would then discuss with both Chefs their and our observations, thus leading to our final agreement on the best qualified chef selection for Parkshore.
"The process developed by Chef Linden allowed for a fair and unbiased discussion of the candidates and a simple scoring system to base the results. It made for a simple yet enjoyable process."
Kathy Manca
Resident Dining Services
Committee Chairman Parkshore
Committee Chairman Parkshore
"As residents of a senior living community we had an opportunity to work with Chef Mark Linden during the 30+ million dollar repositioning project. A signature part of the project was the creation of a brand new 360-Grille restaurant and bar. Chef Linden worked with architects, engineers, and consultants as well as residents and facility administrators to create a venue that supports a variety of customers. Throughout the process Mark's continued communication, transparency, and willingness to maximize the venue resulted in a contemporary restaurant with a menu that's worthy of a 5-star rating!"
Bill & Maria Wertz
Seattle, WA 98112
It has been my pleasure to work with Chef Mark Linden since he has joined our ACF Washington Chefs Association in 2010. His first project was to start our 503C Foundation, in which he would give us monthly progress reports. He finished the project and the association now has an education foundation. Mark continues to support our mission and volunteers on many other projects.
Mark was our chapter president for two years and Chair of the Board for four years. During those years and beyond he continues to promote, organize and contribute in many ways. As president, he worked diligently to make sure the board meetings and our monthly events were organized and successful. Many of our best educational events were held in his tenure. Mark was a main member of the team for our largest fundraiser, the Washington State Governor's Inaugural reception for over 3,000 guests. He showed his talent not only as a chef but how to lead a team and our association. He has been a long time committee chair for our certification for practical exams. He has mentored many of the successful candidates for years. He has also served on our Apprenticeship committee, teaching and mentoring our young apprenticeship students. Time after time, Mark has always been there when the chapter or a member needed help.
Mark's leadership style is "lead by example". He is one of the most honest, dependable person I have had the honor to meet and call a friend. He has the utmost highest level of integrity and is successful in everything he does. He is always up for new challenges and is ready to tackle any problems that come his way. He is well-liked and highly respected. Mark has earned the American Culinary Federation Certification of Certified Executive Chef and is a member of the ACF's honor society of the American Academy of Chefs. Mark's leadership qualities, organizational skills, education and talent are among the highest I have ever known.
Mark was our chapter president for two years and Chair of the Board for four years. During those years and beyond he continues to promote, organize and contribute in many ways. As president, he worked diligently to make sure the board meetings and our monthly events were organized and successful. Many of our best educational events were held in his tenure. Mark was a main member of the team for our largest fundraiser, the Washington State Governor's Inaugural reception for over 3,000 guests. He showed his talent not only as a chef but how to lead a team and our association. He has been a long time committee chair for our certification for practical exams. He has mentored many of the successful candidates for years. He has also served on our Apprenticeship committee, teaching and mentoring our young apprenticeship students. Time after time, Mark has always been there when the chapter or a member needed help.
Mark's leadership style is "lead by example". He is one of the most honest, dependable person I have had the honor to meet and call a friend. He has the utmost highest level of integrity and is successful in everything he does. He is always up for new challenges and is ready to tackle any problems that come his way. He is well-liked and highly respected. Mark has earned the American Culinary Federation Certification of Certified Executive Chef and is a member of the ACF's honor society of the American Academy of Chefs. Mark's leadership qualities, organizational skills, education and talent are among the highest I have ever known.
Gary L. Fuller CEC CCE AAC
Washington State Chefs Association Trustee
Congratulations to Chef Linden on his new Hospitality Company Focusing on Senior living, “Culinary SOS”.
Throughout the 11 years that I have known Chef Linden, he has always impressed me with his professionalism. Not only has he shown great creativity in terms of events and menu items but he never missed balancing food cost.
As a classically trained chef, he knows it is not always necessary to spend too much to have an attractive dish. He has impressively accomplished it a few times at the Washington State Governor Inaugural Ball.
His involvement in three of Seattle's Premier Senior Living Communities brought each to greater levels of food and service. I was his competition as Executive Chef at Mirabella Seattle and we always respectfully collaborated and helped each other to remain the top players in the industry.
Chef Linden’s strength is training his staff. His passion towards the chefs, cooks, and front of the house crew shows the work ethic. He works alongside with them until they perfect their duties.
Chef Linden's professionalism is unmatched and with his company, he will do well in the industry what desperately needs. He introduced Senior Living Dining as a great way to show to seniors that great food should be a common every day affair.
He transformed the ACF Washington State Chefs Association Board into a very transparent group that once had financial accountability. Chef members education as a priority and set a clear path towards charitable activities and an improved apprenticeship program with consistent scholarship funding.
Throughout the 11 years that I have known Chef Linden, he has always impressed me with his professionalism. Not only has he shown great creativity in terms of events and menu items but he never missed balancing food cost.
As a classically trained chef, he knows it is not always necessary to spend too much to have an attractive dish. He has impressively accomplished it a few times at the Washington State Governor Inaugural Ball.
His involvement in three of Seattle's Premier Senior Living Communities brought each to greater levels of food and service. I was his competition as Executive Chef at Mirabella Seattle and we always respectfully collaborated and helped each other to remain the top players in the industry.
Chef Linden’s strength is training his staff. His passion towards the chefs, cooks, and front of the house crew shows the work ethic. He works alongside with them until they perfect their duties.
Chef Linden's professionalism is unmatched and with his company, he will do well in the industry what desperately needs. He introduced Senior Living Dining as a great way to show to seniors that great food should be a common every day affair.
He transformed the ACF Washington State Chefs Association Board into a very transparent group that once had financial accountability. Chef members education as a priority and set a clear path towards charitable activities and an improved apprenticeship program with consistent scholarship funding.
Tamas Ronyai
L’Atelier TR / Executive Chef - Owner