Just completed a decade as Executive Chef at Mt. Bachelor Memory Care

 Yes, recently I was cooking dinner for a crowd at work and some of my fellow managers came into the kitchen with noisemakers and gifts with a celebratory vibe. I wasn't sure what was up until they announced it was my 10th anniversary as the Executive Chef at the facility. It was news to me.

But there it is. A decade serving the residents at MBMC with quality food even getting to know quite a few of them over the years. I like helping people who need help. 

Celebrating 9 years as an Executive Chef

 I know a lot of my classmates from culinary school didn't choose to actually pursue careers in the field, but I did.  After a year at The Heights in Redmond, Oregon, and now almost 8 years as Executive Chef at Mt. Bachelor Memory Care in Bend, Oregon, I feel like I definitely have the chef thing down. And it's been a very rewarding and satisfying journey.

Another Executive Chef Gig

I left The Heights in Redmond, Oregon after a year as Executive Chef, in October 2013 and became Exec Chef at Mt. Bachelor Memory Care in Bend.  Now 9 months into my second exec chef gig, I feel like I'm well suited to the job.  Decades of management experience combined with a culinary college degree have helped me to achieve a very cool career place.

Moving ahead!

OK, folks, been living in Bend, Oregon for over five months and was working at the Hilton Garden Inn since the beginning of July.  But time marches forward.

I'm now working at The Heights, an assisted living facility in Redmond, about 14 miles north of Bend.  Better pay, more hours, better hours (no more 9:55 p.m. room service orders!).  Nice facility, cool and friendly people, and the future ability to tweak the menus with healthier food. 

What's not to like??

Back in Oregon!

After nearly a decade in Seattle, the DuMonds have resettled in beautiful central Oregon.  A move to Bend, in the heart of Deschutes County, makes Mark DuMond available for work immediately in the region.

DuMond graduated with highest honors from Le Cordon Bleu College of Culinary Arts - Seattle in 2010, and has been employed by the Compass Group, cooking for Boeing employees, for about the past year-and-a-half.  With experience in catering, entree cookery, and creating healthy, nutritious, low-calorie meals, he's ready to put his skills and experience to work for a quality culinary establishment in the Bend area.

Contact Mark at 425-306-9142 or online at cafedumond@live.com.

Welcome to Mark DuMond's Professional Weblog

This is the site where Mark DuMond's professional credentials can be found. DuMond is currently living in King County, Washington and recently graduated from Le Cordon Bleu College of Culinary Arts.

This is a link to Mark's current culinary resume http://linkedin.com/pub/mark-dumond/4/289/69a. Any questions or comments? You can leave a comment by clicking on "comments" below, or you can call Mark any time at 425-306-9142. You can also email him at cafedumond@comcast.net.

Smooth Landing at Boeing

I started a new gig working at Boeing in early February. Working for Eurest Dining Services, a division of The Compass Group, which provides dining services for Boeing, as well as Microsoft and many others.

My position is entree/carvery cook, and on any given day I'm solely responsible for preparing multiple entrees and up to four sides, and then serving said food to loyal clientele. It's hard work but very rewarding and challenging. Onward!