By Patrick Hursiton
Mark Tasker says he never intended to be a chef. He says he never thought of himself as an artist either. But one look at his new cookbook, and you’ll find it hard to believe him.
Tasker’s first cookbook, “Seasoned in Appalachia,” is a collection of recipes and stories from his life as a cook. The book, which he published himself, is a love letter to the food and culture of his home.
“I just wanted to tell my story,” Tasker said. “I wanted to share my love of food and my love of this place.”
Tasker grew up in a small town in West Virginia, where he learned to cook from his mother and grandmother. He says he was always in the kitchen, helping to prepare meals for his family.
“I learned to cook out of necessity,” he said. “My mom worked, so I was the one who had to cook dinner.”
Tasker says he never thought of cooking as a career. He went to college and got a degree in business, but he never felt passionate about his work.
“I was just going through the motions,” he said. “I wasn’t happy.”
It wasn’t until he was in his late 20s that he realized he wanted to be a cook. He enrolled in culinary school and never looked back.
“It was like a light bulb went off,” he said. “I knew this was what I was meant to do.”
Tasker has worked in restaurants all over the country, but he always knew he wanted to come back home to Appalachia. He opened his own restaurant in his hometown a few years ago, and it has been a huge success.
“I wanted to bring a little bit of what I learned back home,” he said. “I wanted to show people that you can have a great meal right here in Appalachia.”
Tasker’s cookbook is a reflection of his cooking philosophy. He believes in using fresh, local ingredients and simple, classic techniques.
“I don’t try to be fancy,” he said. “I just try to make good, honest food.”
The book is filled with recipes for classic Appalachian dishes, like biscuits and gravy, chicken and dumplings, and cornbread. But Tasker also includes some of his own creations, like his famous fried chicken with a spicy honey glaze.
“I wanted to put my own spin on things,” he said. “I wanted to show people that Appalachian food can be modern and exciting.”
Tasker’s cookbook is more than just a collection of recipes. It is a celebration of the food and culture of Appalachia. It is a story of one man’s journey to find his passion and his place in the world.
“I hope people will read this book and be inspired to cook,” Tasker said. “I hope they will be inspired to explore the food and culture of Appalachia. And I hope they will be inspired to follow their dreams, whatever they may be.”
