Certified Master Sugar Artist / Chef Instructor
Chef Mark Seaman is a Technical Advisor at Barry Callebaut North America. His extensive knowledge in sugar artistry and cake decorating has been invaluable to the team at the Chocolate Academy in Chicago, IL. As part of the impressive technical team for the Chocolate Academy, Chef Seaman interacts with pastry chefs, chocolatiers, and bakers from all over the world to develop innovative chocolate creations.
Prior to joining Barry Callebaut, Chef Seaman was an Instructor at the renowned French Pastry School in Chicago, IL. There he taught courses on cake decorating, focusing on his specialty, wedding cakes. Chef Seaman continues to inspire cake decorators by participating as a judge in wedding cake competitions around the United States. In addition, he is an Adjudicator for Sugar Artist Certification by ICES, the International Cake Exploration Societé.
Chef Seaman is best known for the exclusive, appointment-only wedding cake boutique that he owned in Chicago, IL from 2000-2009. There he created one-of-a-kind wedding cakes for brides and grooms from all over the country. Chef Seaman has been recognized for his craftsmanship with several prestigious awards and accolades. In 2013 he was honored by Dessert Professional Magazine as one of the Top Ten Cake Designers in North America. Chef Seaman’s beautiful cakes have been featured on The Food Network, HGTV, the Travel Channel, ABC 7 Chicago, and TLC.
Chef Seaman’s skills are not limited to cakes and sugar. He also owned a full-line retail bakery in Libertyville, IL. This business venture led him to have a stronger appreciation for chocolate. Chef Seaman has said that for him “chocolate is one of those things that is so ubiquitous that it is easy to overlook its subtleties…subtleties of flavor, texture, and eye appeal. As a professional cake stylist, I like to incorporate chocolate as a detail so as to shine a light on these subtleties”.