Mark Seaman teaches at Chicago’s renowned French Pastry School where he conducts lectures and hands-on classes on the topics of celebration cakes and wedding cake design. He also teaches Continuing Education courses geared toward Food Enthusiasts and is a guest instructor at the Alliance Française of Chicago where he conducts pastry demonstrations with wine pairings in French.
In addition to teaching at The French Pastry School, Seaman offers pulled and blown sugar classes at The International Sugar Art Collection in Atlanta, Georgia, judges wedding cake competitions around The United States, and is an Adjudicator for Sugar Artist Certification by ICES, the International Cake Exploration Societé.
Seaman has earned many awards and accolades in his career including being honored by the Condé Nast Bridal Group as a leading Chicago cake stylist and regional wedding expert and being named “The Knot 2007 Best of Weddings Pick” in the Knot magazine. In 2007, he achieved first place honors at the Grand National Wedding Cake Competition at the Oklahoma Sugar Arts Festival in Tulsa, Oklahoma with his Lucille Ball themed cake.
In 2011, Seaman achieved the internationally-recognized title of Certified Master Sugar Artist.