Beef Goulash-Mark Badin
Tuesday, April 01, 2003
Mark Badin
Executive Chef Charlestown,
Catonsville, Maryland
You would think that someone who spent 18 years working for the Disney Company in Anaheim, California, would find it difficult (maybe even a little bizarre) to assume the responsibilities of executive chef at six restaurants serving more than 2,000 discerning palates.
Not so, says Mark Badin, who for the past three years has been wielding his whisk and tackling what he calls the age-old dilemma in serving large groups. “How do you appease 2,200 individuals—with crisp or soft vegetables?” he asks.
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