Mark Blaauboer was a longstanding member of Chefs de Cuisine, a certified executive chef, an exemplary culinary scholar and educator, and an outstanding administrator. Most of all, he was a loyal friend who many called Chef B.
Mark passed July 3rd. The entire Chefs de Cuisine and San Diego culinary communities share the sorrow with his family and offer our compassion and support.
For more than a quarter century, he lent his expertise at various local hotels, the former Art Institute of San Diego, and the Mesa College Culinary Arts Program.
Mark is survived by his wife Myoung, parents Lavonne and Vaughn Woodworth, Pete and Joann Blaauboer, Youngchoo and Chee Choong Kim: 26 siblings, 45 nieces and nephews; and his beloved dogs, Elroy and Angel, as well as many others he touched in his life who would confidently call themselves his brother or sister, niece or nephew, friend or mentee.
At Mark’s request, his body was donated to the UCSD School of medicine for medical research.The family welcomes memorial donations in lieu of flowers to the following:
The Cystic Fibrosis Foundation. You can donate here:
http://fightcf.org/goto/MarkBlaauboer or mail checks to the office at: Cystic Fibrosis Foundation, 10455 Sorrento Valley Road, Suite 103, San Diego, CA 92121. Please include a note that the donation is in memory of Mark Blaauboer.
San Diego Mesa Foundation. The Foundation has set up a scholarship fund in Mark’s name to assist students in developing their culinary skills. You can contribute here: http://weblink.donorperfect.com/ChefMarkBlaauboerMemorialScholarship
Mark’s family has created a Facebook page at https://www.facebook.com/MarkCBlaauboer/ for additional information.
Below are a few of the comments received from Mark’s friends in the industry.
“I remember Mark’s quiet strength, his leadership, and his ability to comfort those around him even in difficult situations. His positive attitude and willingness to listen to others and then take decisive action were hallmarks of his character. His consistent approach was to look for positive solutions and his generosity with time, talent and the use of his facilities were a rare statement to who he was.”
-Chef Don Williamson, President, Board of Directors,
Chefs de Cuisine Education Foundation
“Mark and I knew each other more than 20 years. We were good friends and colleagues. He was a loving husband, a caring chef, a fantastic teacher, dedicated culinarian, a good man of character, a good heart, and my buddy. He was a devoted ACF chef and respected by his associates, peers, and students. I will miss him greatly!”
-Chef Joe Orate
“So, heart breaking, the passing of such a young and great chef.”
-Chef David Litke
“Chef Blaauboer was a unique chef with a heart for the culinary profession and the education of his students. His genuineness was evident when we met. He helped me build new professional relationships when I arrived in San Diego. Mark was always willing to lend a hand and extend himself to assist others. He was a huge advocate for the American Culinary Federation and the Chefs De Cuisine Association of San Diego, and often opened the Art Institute to support our meetings, events, and culinary salons. He was a huge supporter of young chefs pursuing their culinary certifications. Our local chapter could not have accomplished what we have without his support.”
-Chef Ricardo Santana, Chairman of the Board
Chefs de Cuisine Association of San Diego
“I met Chef Mark in 1994 when he took over the restaurant at the then Hanalei Hotel. I did ice carvings at various hotels he worked at over the years, as well as for his students at the Art Institute, which included the first-ever Culinary Bowl that was a great success in part because of the diligence of Chef Mark. The last time we talked, he was teaching at the Mesa College Culinary Program. He had a great spirit with his usual “Hey chef how are you doing?” Chef Mark was always gracious to everyone he encountered and always made you feel at home. He was appreciative of your skills and that you would share your knowledge with the younger generation.”
–Chef Todd Bull
“Chef Blaauboer your wisdom, skill and techniques have touched and influenced careers and lives! We have spent 5 short years together of you teaching me everything you could possibly teach me, giving me endless hours of your time. You helped me work through and finalize so many Culinary events! With your guidance we received multiple bronze, a few silvers, and a Gold medal together. You always supplied me with the tools and knowledge I lacked as a student. You provided me with a strong foundation to become the best Culinarian and Pastry chef I can be! Thank you Chef.”
–Chef Alexis Wells
“Mark Blaauboer was an esteemed chef who was instrumental in the training and development of my professional culinary career. He mentored and proctored all my ACF certification exams. I took pleasure in the exciting but technical critiques I would receive from him. I will never forget his selfless devotion in training countless young chefs. He once offered me the chance to shadow him at the Art Institute. This was unheard of since I was a culinary student at Mesa College. The entire class asked what I was doing there. I felt intimidated and that was the point: to be taken out of my element to overcome obstacles while in training. Mark’s legacy will shine bright with the countless memories he created in those he believed in. Thank you, Chef Mark.”
–Chef Tom Tobin
Founder/Director Tobin Exchange | TE Culinary Lab
“Sad to lose such a great young talented Chef. Goodbye, my friend. Rest in peace.”
-Chef Laird Livingston CEC, CCE, AAC