Marek Szocik
Cook's Assistant/Cook at Northrop/Gillett

Years of service at Smith – 19+

Birthplace - Poland

Family – wife, son and daughter

Pets – My son and daughter have a fish called "Piccolo"

Educational background – I went to high school in Poland and was then accepted into a Technology Program in Food Science, but left Poland shortly thereafter to go to Austria because I was looking for a career in cooking and felt that Austria was a good place to learn the art of fine cuisine.

Food Service Background – I have always loved cooking and started at a very early age cooking at home as both my parents worked.  In Austria I started cooking at a guest house. When I moved to New York City, I worked at a French restaurant called “Bon Appetit,”,as well as “Vienna 79” as a pastry chef and a line cook with Master Chef Andreas Kisler.

Favorite meal to prepare for Smith students – I enjoy fixing Turkey Wild Rice Casserole, and the students seem to enjoy it.

What is the best part of your job – Playing the “Mandoline.” (A mondoline is a hand operated machine for slicing and julienne which takes considerable skill to operate properly and safely.)

What is the hardest part of your job – At Gillett/Northrop, the vegan/veggie house, we prepare almost everything from scratch and there is a lot of prep work involved for each meal.

Funniest Smith memory – I over-cooked the broccoli and since I was new, and did not want to use other vegetables for another cook’s meal, I made my “mistake” into Broccoli Flan and served it as the vegetable for that meal.

What 2 items do you always have in your refrigerator – Milk and horseradish.

Hobbies – I like investments and the stock market, working with computers, being a handyman around the house and studying history.

Favorite vacation destination – Vienna, Austria

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