Maybe this is not a common career for a chef but I'm experienced in preparing wholefoods, rawfood and also upscaled international cuisine. Wholefood means preparing healthy but tasty food without using refined products. I don't like diets because I want my clients to enjoy my dishes but also paying attention to their health, because it is the most important good we have. Enjoying life, being healthy and eating without having moral dilemma is my credo.

I want to contribute to a better health and joyful life.

For this reason I would like to work at a place where I can combine health and delight. I have experience in working as a private chef in Turkey and would like to go on working as a private chef.

Curriculum Vitae

Personal dates

Name:                                            Mark Decker

    Phone:                                           +90 534 246 87 70

Email:                                            VollwertkochUGB@web.de

Birthday and place of birth            11.01.1976, Volkmarsen, Hassia, Germany

Nationality:                                   German

Family stand:                                 engaged with Turkish woman

Education

1982 - 1986                                  Primary School Volkmarsen

1986 - 1995                                  Christian-Rauch-School (High school), Bad   

                                                       Arolsen, Hassia, Germany

                                                       1995 good ‘Abitur’ exam (final exam)

Civil Service

July  1995 - July 1996                    Civil service at the school for disabled                    

                                                       children  of  Bathildisheim Bad   

                                                       Arolsen/Germany

Buddhist Monastery

August 1996 – July 1997                  Living at a buddhist monastery in Germany

University Studies

October 1997 - August 2000         Studies of the pedagogics for disabled

                                                          children and religious studies at Würzburg

                                                          University/Germany                                    

Professional experiences

   09/2000 - 02/2002                       Cook trainee at the vegetarian

                                                           hotel „Gutshaus Stellshagen“, Stellshagen, 

                                                           Germany                                                                          

                                                           www.gutshaus-stellshagen.de

03/2002 – 01/2003                        cook in leading position at the vegetarian 

                                                       restaurant „Gourmet –klein aber fein“ at

                                                       Marktheidenfeld-Altfeld, Bavaria, 

                                                       Germany

01/2003 - 06/2003                      cook in leading position at Bio-Marché, 

                                                       (part of Dr. Hoppe Biocatering) at Kassel, 

                                                       Hassia, Germany

10/2003 – 10/2006                          chef de partie entremetier at

                                                        ecological conference & seminar-hotel    

                                                        „Wildland“

                                                        at Wietze-Hornbostel, Lower Saxony,

                                                        Germany   www.wildland.de                                         

2005                                              Official Specialization as chef for

                                                      wholefoods at UGB, Germany) www.UGB.de                                               

                                                      with a good exam 

11/2006                                         special training at wholefood hospital 

                                                      “Buchinger”, at Lake Constance/Germany

                                                       www.buchinger.com

11/2006-05/2007                          private chef for wholefoods and rawfood   

                                                      at private  houses of Mehmet Ali Babaoğlu

                                                     (CEO Füsun Designs www.fusundesigns.com)  

                                                      and  Esat Edin at Kemercountry/Istanbul

06/2007 – 10/2007                       chef de partie at wholefood hospital 

                                                      “Buchinger”, at Lake Constance/Germany

11/2007                                         private chef for wholefoods at Güler

                                                      Sabancı’s private house and Sabancı

                                                      Center / Istanbul (www.sabanci.com )

11/2007                                         organized special wholefood event at

                                                      Kemer Golf & Country Club/Istanbul

since 12/2007 – 02/2008              private chef for wholefoods at Sevil

                                                      Sabancı’s private house and at SIEC Café 

                                                      Istinye/Istanbul with Aybek Şurdum and

                                                      Aplus (Acıbadem Group) 

Knowledge of English and German very well, some French and                         

a little bit Turkish/ especially kitchen terms