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13 Episodes 0 - 2008
Episode 1
One of Mark's own is taking the plunge and Mark's been asked to cater the event. With most of his team on the guest list or working at the restaurant, will Mark have to trade his tux for chef whites to ensure the event runs smoothly?
Episode 2
Catering a wedding held in a 30,00 square foot furniture store proved to be a challenge. Can Mark and his team successfully transform a dark, dingy, and extremely dusty loading dock into a clean and functioning kitchen to serve 400 guests?
Episode 3
Mark will be working with two other chefs, Fallsview Executive Chef Frank Seig, and Vineland Estates Executive Chef Jan-Willem Stult. For this six course VIP dinner for 90, including celebrities like Michael Buble, Paul Anka and Andrea Bocelli, the chefs will take 2 courses each. The dinner will be taking place in a room that is still under construction, with no kitchen. It will be used for the first time ever for this special dinner.
Episode 4
After the first evening is done, it starts getting interesting for Mark. The dinner for 80 will end late Friday night, leaving the late evening and early morning available for Mark to set-up for the big night on Saturday - a dinner for 1000 in the Grand Hall. Tickets for the evening are $2500 each, so Mark needs to make sure the guests get their money's worth. Adding to the sheer volume of food to produce, Mark will have under an hour to get the guests fed and on their way to the big performance.
Episode 5
Who is the best Chef in Canada. Mark travels to Whistler B.C to battle Canada's top Chefs in the Gold Medal Plates Canadian Culinary Championships. Following three days of intense competition, only one Chef will be awarded the gold medal.
Episode 6
Four of Mark's competitive and talented up and coming Chefs compete to create the perfect pork dish. The stakes are high as the winning dish will be added to the North 44 menu.
Episode 7
Held at a stunning mansion with a performance by Grammy-award winning artist John Legend and an exclusive fashion show. Hugo Boss Canada pulls out pulls out all the stops for their annual Charity event. Held on a hot summer day, can Mark and his team pull of the event without a refrigerator.
Episode 8
Mark and his team travel two hours north to cater an outdoor wedding held on a beautiful 6 acre spread. A kitchen set up under a tent proves to be a major challenge when the weather suddenly changes. Can Mark pull off a sophisticated affair while battling the elements.
Episode 9
Toronto's a buzz with anticipation surrounding the opening of Mark's new restaurant One and the Toronto International Film Festival is fast approaching. The pressure's on for Mark to navigate new restaurant roadblocks and celebrity parties.
Episode 10
The clock is literally ticking! Mark has been asked to cater a client appreciation dinner for one of his regular clients and the owner of Louis Black Watches.This anniversary party will be held in a lavish backyard that has been designed specifically for this event. The success of this outdoor event is threatened when an unexpected storm passes through.
Episode 11
Mark and his team cater a lavish bar mitzvah held in the shadow of Crystal at the Royal Ontario Museum. Limited staff and set up time add to the pressures of creating the perfect menu for this very important client.
Episode 12
It's a busy Saturday night, Mark caters two events, for two of his best clients, on opposite ends of the city. Mark is forced to leave a junior Chef in charge as he splits his time between the locations. Adding to the pressure. Mark has chosen this as the evening to debut his new street burger. How will this burger measure up against the famous Bymark Burger.
Episode 13
Tue, Jul 8, 2008
Mark caters the launch of a prestigious new lakefront condo. With limited staff forced to navigate through a small space, the entire team feels the heat when the client proves to be extremely demanding.