or Mark Craig cooking is more than a pastime, it is an art form and his career. Craig owns a personal chef service in Muncie and can be found in the village every Sunday grilling outside of the Blue Bottle.
Craig's long time passion for cooking gives him the freedom to create new and unique dishes. "There's almost nothing more creative than cooking," he said.
Craig was born in Muncie but left when he was 18. He started his career as a chef at a barbecue house in Colorado. Craig later graduated from the New England Culinary Institute in Montpelier, Vermont.
Craig moved back to Muncie five years ago to spend time with his sick father. Since being back in Muncie, Craig started the former restaurant Benjamin's. He was with Benjamin's for the first year of its existence. Craig then started Mark's Personal Chef Service, his catering business. Craig had been striving to start his own business so that he would not be tied down by the concepts established by other restaurants.
Craig caters at the civic center, Aljeano's restaurant, and at private parties.
Craig's cuisine is currently available every Sunday at the Blue Bottle. The Blue Bottle hosts Craig every Sunday as part of Grillin, Jazz and Java. Craig grills outside from 12 p.m. to 2:30 p.m. A jazz band performs from 12:30 to 2:30 p.m. "I think cooking comes from the soul and so does jazz," Craig said.
Items served in the past for Grillin, Jazz and Java include barbecued ribs, pulled pork and chicken barbecue sandwiches, corn of the cob and cheesecake. For Father's Day, Craig is planning to prepare ribeye steak, corn and salads.
Craig's grilling techniques differ from at home grilling because he uses hickory and mesquite smoke and the barbecue sauce is made from scratch.
Craig encourages local residence to take advantage of the farmer's market at the Minnetrista Cultural Center. The market offers "everything needed to be more healthy and creative in the home." He also believes the farmer's market is a positive way to support local agriculture.
"I love food. I love to work with fresh foods and organic foods," Craig said.
Craig favors cajun and southwestern cuisines. He also enjoys cooking food of Italy, Spain and the Mediterranean. "They use the foods that are grown where they live," Craig said. "They are fiercely loyal to their region." He embraces the idea of being loyal to his area because it is "what we can be in Muncie with the farmer's market." Craig also mixes regional cuisines from the United States and Europe.
Craig's cooking style consists of "blending textures and flavors that are not usual found together."
Craig is a fan of the popular Food Network chef Emeril "not because of his techniques as much, but his enthusiasm." Craig believes chefs such Emeril encourage people to cook more often.
"Being a chef has to come from the heart," Craig said. "I think it is what I was born to do."
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