Today we’d like to introduce you to Mary Bass.
From a young age, Chef Bass has always wanted to cook. She grew up learning from her mother and grandmother the fine art of cooking for large groups of people. After high school, she pursued her dream of becoming a chef by enrolling in Galveston Community Colleges Culinary arts and hospitality management program. While in the program, she competed in mystery basket competitions through the Chaine des Rotisseurs, participated in dinners for the Galveston Restaurant Association and Texas Chefs Association. She graduated with high honors with her associates degree in 2004 and the same year she married her college sweet heart. She’s worked with many notable companies and alongside many of the finest Galveston County Chefs. She has owned and operated a successful cake ball company since 2009. In 2011, she began teaching at Alvin Community College in the Culinary Arts department. Teaching has been a lifelong dream of hers and she has been able to make an impact on the lives of her young chefs. In June of 2013 she was hired by Haak Winery as their new Executive Chef. She employees a kitchen of her former students. She is also one of the lead instructor at the Kitchen Chick in Galveston, TX. In the summer of 2015, she finished runner up on Food Network’s, Cutthroat Kitchen. In 2015 and again in 2016, she was honored to win “Best Chef” via Galveston.com. She currently spends her free time volunteering, talking to young students about the chef life, and consulting on new kitchen projects.
Overall, has it been relatively smooth? If not, what were some of the struggles along the way?
My struggles are always a work life balance. I have 4 kids ages 11-7 and a husband of 13 years. Just keeping everyone happy and getting to all their activities is my biggest challenge.
Alright – so let’s talk business. Tell us about Chef Mary Bass – what should we know?
I am a chef instructor mostly. I do a lot of private, in home dinners down on the island. I specialize in using fresh, local, Gulf seafood From Katie’s Seafood Market and preparing traditional southern dishes with a twist. Think Shrimp with Pimento Cheese grits.
I am most proud of my two Best Chef Galveston awards. They are by popular vote, knowing my friends, family and diners voted for me is very special.
Any shoutouts? Who else deserves credit in this story – who has played a meaningful role?
I have both amazing chef mentors and mentors in my private life. Chefs Leslie Bartosh, Jacques Fox and Urs Schmid have always showed me what excellence in the culinary world looks like. My husband, Tim, has always supported my wild ideas and my insane work schedule. My family, parents and sisters who just say “we are proud of you”. Aura Dzaman, my business partner who started Viva la Cake Balls with me. She kept me grounded and taught me how to run a crew. My former student, turned sous, turned best friend, Tyler Henderson who always pushed my writing out of the box. Typically, those menus are written at 2 am after long work days. There are an innumerable amount of friends and customers turned friends who continue to support my goals.
Contact Info:
- Website: Www.ChefMaryBass.com
- Phone: 409 256 1251
- Email: [email protected]
- Instagram: @ChefMaryBass
- Facebook: http://m.me/ChefMaryBass
- Twitter: @VivalaCakeBalls
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