Mark Bragg recognizes his strengths and weaknesses in culinary arts. When reaching a type of cooking he may not be best at, Bragg brings in other professionals such as bakers and cake decorators to share their knowledge with students. The Blue Apron will be opening soon for the public at the Warsaw Career Center. (Photo by Elisa Walker)

WARSAW — Service is fulfilling work for those who have chosen a culinary career path. Chef Instructor Mark Bragg, 56, Warsaw, loves teaching high schoolers different aspects of not only cooking, but of running a restaurant and working together. He enjoys being able to provide kids hands-on learning and relate that learning to real life experiences. Maybe they won’t use algebra in everyday life but they will be eating, which means that the class is preparing them for the future in making food and in problem solving skills.

Now on his fourth year, Bragg hopes to be making a change in students’ lives and is always amazed to see children grow. He maintains a close relationship with the students, some of whom still contact him after they’ve graduated. Many kids enjoy the class as they’re up out of their seats doing activities rather than being talked at and checking boxes.

“I’m not one to take credit here,” said Bragg. “The kids make the right choices, have done the right thing and learned. They’ve take their learning and built upon that continuously. Customers will come in and tell me that I’m doing such a great job but it’s not me. It’s all these students who are doing it. That’s one of the reasons I decided to switch and become an instructor versus working in the public.”

A historian at heart, Bragg earned a degree in U. S. History from Ball State University so he could become a social studies teacher. Before that he was working in kitchens as a dishwasher and busboy then eventually a cook all through childhood, high school and college. It was surprising that a culinary opportunity presented itself. Bragg grabbed it, knowing that his passion for culinary arts outweighed his passion for history. He’s traveled across Indiana and out of state to run kitchens as an executive chef, primarily at universities.

After traveling around he came to settle in Warsaw, a place where he always felt he belonged, with his wife and daughter.

“Growing up, my family came here a lot to the lake.” He commented. “I always knew this was where I wanted to live. I’ve always been drawn to this area. I was born and bred in Indiana. I’m pretty traditional in eating hearty Midwest meals of meat and potatoes but I’m not afraid to eat different foods. Whenever we travel, I’ll try new food in the area when it presents itself.”

Bragg spends his free time with his family out on the lake, visiting museums, supporting the Chicago Cubs, collecting Lionel toy trains and traveling with his wife, Melissa. Bragg and Melissa are getting close to retirement, which they hope to spend traveling across various islands in the Caribbean and moving south to be closer to their daughter. Family is a top priority for him. His passion for cooking follows him home and, on every major holiday, he and Melissa happily entertain their family members.

“Service motivates me, serving customers and families.” Bragg added. “Working at Grace College taught me a lot about service. We’re here to serve other people and make life better for them. If we make life better for others, it’s going to be better for us. I’m just trying to make everyday a better day.”