Mark Rubin

Experience

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  Belle Meade Brasserie and Finezza Tratorria

  Jan 1989 - Jan 2004

  Owner - Operator
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  Second Harvest Food Bank of Middle Tennessee

  Jan 2004 - Jan 2017

  Director of the Culinary Arts Center (CAC)

  The CAC (closed December 2017) was a commercial/demonstration kitchen that served as an incubator for developing relationships for SHFB. Every aspect of my work involved my personal mission to enhance the lives of others and to help end hunger• Initiated and directed CAC programs that introduced thousands of patrons to SHFB, creating long-term relationships and new revenue streams, including: --- First Harvest Café that prepared and served restaurant-quality lunches utilizing local and fresh ingredients, and was supported by the local community --- Nutritional and culinary skill demonstrations for community and corporate groups --- Corporate team building events culminating in accomplishment dinners --- Catering events including annual fundraising events for local nonprofits, corporate training luncheons and Titans coach’s dinners --- Summer cooking camps for teens• Taught, trained and mentored staff and over 900 volunteers from all walks of life• Developed and implemented performance standards, resulting in the development of several culinarians and other SHFB staff into positions of higher responsibility• Established fundraising programs from budgeting to production to hosting• Secured several major grants and executed the grants’ programs• Promoted catering services and engaged with businesses, leading to new corporate relationships for SHFB• Engaged media in the SHFB/CAC mission, resulting in numerous feature stories Show less

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  Catholic Charities of Middle Tennessee

  Jan 2017 - now

  Consultant

  Developing a Culinary Training Program to help individuals to gain employment through basic training in the culinary arts.