Marcus Flakes is a native Texan and claims Southern Louisiana as well as Tex-Mex regions as his best inspirations of becoming a seasoned Chef. He grew up in Houston, Texas and was an athlete in high school. At the age of 10, he had a cooking passion! He loved bringing his mother breakfast while she was still in bed which made her proud of the son she had raised. His family did not recognize his culinary potentials as they were hidden beneath other talents such as writing and art.
Marcus refers to culinary arts as food architecture― a décor of love and appeal. He uses the Golden Rule, “Do unto others as you would have them do unto you” as a means to provide extraordinary service to his patrons. 
In 1995, Marcus started as a Subway Restaurant Manager at the age of 21, where he learned the importance of team building and morale. Working his way up the chain in multi-management as a Director of Employee Training impelled him to the border of success. 
Later, he proclaimed his profession as a food service expert, achieving success through ethics, and functioning as a leader as opposed to a manager in-charge. Marcus occupied other positions as General Manager for Denny’s, Food Service Director for a Senior Living Community, and First Cook while deployed with the Navy in Europe in support of Iraq Operation Enduring Freedom.
After 17 years of restaurant management and institutionalized cooking, Marcus is still steadfast in becoming a rising star chef within the military and all culinary civilian sectors. He is currently a candidate for the new National Guard Culinary Arts Team.
Flakes returned to school to finish his quest to cook, write and enhance his chances at entrepreneurship. He earned a Hotel and Restaurant Management Diploma from Penn Foster College and is currently a student at the Arts Institute of California-Sacramento for a Bachelor of Science degree in Culinary Arts Management and minor in Food Journalism. Marcus continues to use his knowledge, skills, and abilities as the California National Guard’s State Food Program Specialist.
Recently, Marcus was voted as the crowds favorite at the Art Institute of California’s Open House Iron Chef Competition and competed in the Foster Farms Chicken Cooking Contest for a West Coast Region semifinalist. Marcus loves to cook with ingredients that reflect Cajun, Southwest, Mexican and Southern cuisines. He says, “Combining special ingredients that bring foods to life with the chance to explore different cultures makes it worth my time to give my very best”. 
The Heat: First let me say this, you are one of the most handsome Chef’s I’ve ever had the pleasure of being in the midst of. (he shyly giggles..but I was so dang gone serious) When you say you’re from Southern LA, where exactly is that?
Flakes: Thank you. Well, most of my family is from Southern, LA so I claim it from a cultural stand point. Most of my family migrated from Louisiana to Texas, so originally I’m from Houston Texas.
The Heat: So this is why we see that TexMex mix in your recipes?
Flakes: Yes, I like that TexMex.
The Heat: So what’s your favorite dish to cook?
Flakes: From the dishes that I have cooked there is no one particular dish that is my favorite. What I can say is of my favorite cuisine, what I love to cook, is Cajun and Creole food. Which is primarily from Louisiana and I love to cook TexMex food which is primarily from Texas. And I’ve developed a niche for Californian Mexican foods as well. I’ve blended those two and come up with a unique style of cooking Southwestern and Mexican type foods.
The Heat: Is there anything else you have your hands in?
Flakes: Well yes, Vemma, which is an energy drink which stands for Vitamin+ Essential +Minerals,+ Magosteen, +Aloe. I started in 2007 with them, shortly before it skyrocketed I got deployed and I had to let it go. But as of August of this year I got back involved with it and I’ve had nothing but success with it. Marketing all of these different products that meets individuals nutritional needs, I found that was an avenue for me to help people become more healthy and to help people find wealth in their lives as well.
The Heat: There are a lot of energy drinks on the market today, what’s the advantages Vemma has over the others?
Flakes: The drink itself is actually called Verve Energy Drink, let’s X-out Vemma and it is the healthiest energy drink in the world! The reason is it contains the 12 full-spectrum vitamins in liquid suspension for superior absorb-ability and it has 65 major, trace and ultra-trace ionic, life-giving, plant-sourced mineral. It also has a kicking taste to it. A lot of other energy drinks don’t have the nutrients Verve has. They mostly have a lot of carbonation and caffeine. But never before has there been an energy drink with all the nutrients in Verve and the caffeine boost as well.
The Heat: I heard you have a cookbook as well, what’s the name of it?
Flakes: The Southern Chef Peppergrill. There’s a story behind the title. Because I’m from the south I always refer to myself as a Southern Chef because I always carry that accent. The Peppergrill comes from the type of foods I will be cooking on the grill in my future restaurant which will be called Marco’s Peppergrill.
The Heat: Where can our readers get their hands on a copy of it?
Flakes: You can find it at tastebook.com, type in Marcus Flakes and you’ll see the Southern Chef Peppergrill taste book.
The Heat: We’ll make sure that our readers know that. I know they will not be disappointed at all. Will you at least share one of your dishes that’s quick and easy?
Flakes: Of course! Are you kidding me Nik? Anything for you and The Heat! Most southerners can relate to one pot meals. I fell in love with tasting so many flavors in one mouth full. My grand-mother left a lot of things behind, but her Chili Mac was one dish I remember the most. All the seasoned ground beef and chili flavored sauce smelled like heaven back then. Here, I bring back her recipe inspiration, adding a culinary spin on it; to include fresh garlic cloves, melted cheddar cheese, topped with fresh tarragon, which is used in the Creole and Cajun cuisine. This is the perfect dish for large families too!
(Marcus Flakes and Grandma’s) Chili Mac
Serves 4-6
INGREDIENTS
1.5 cups elbow macaroni
1 teaspoon canola oil
½ teaspoon salt
.75 lbs ground beef 
1 tbsp ground pepper
1 tbsp kosher salt
3 tbsp chili powder
1 tsp garlic clove, minced
½ cup yellow onion, chopped
Diced tomatoes (12 oz can)
2 ½ cups tomato sauce or (prego style)
2 oz tomato paste
½ teaspoon cayenne pepper
(adjust seasonings to taste)
½ cup shredded cheddar cheese
¼ cup fresh tarragon
INSTRUCTIONS
Boil a pot of water with ½ teaspoon salt and vegetable oil. When water begins to boil, add macaroni. Boil for 15 minutes on high heat and stir constantly. Pour cooked pasta into a strainer to drain. Shock with cold water and set aside.
Combine beef with ground pepper, salt, and chili powder. Cook seasoned ground beef in skillet on med high heat. When grease releases, add garlic and onions. Continue cooking until beef is brown or at 155º F. Drain ground beef through a strainer.
Add cooked ground beef to pasta in a medium size pot on medium heat. Add tomato sauce and stir well. Add diced tomatoes and stir evenly. Add to tomato paste and stir constantly to thicken. Bring to a boil 5 minutes and simmer for 15 more minutes. If desired, add cayenne pepper for a hint of spice.
PREP TIME: 15 minutes
COOK TIME: 35 minutes
TOTAL TIME: 50 minutes
Add shredded cheddar cheese and fresh tarragon for garnish.
Note: This dish is great for guest and kids love it! It definitely allows you to taste and smell those favorite flavors in just under an hour.
I have to say again, this chef’s food is scrumptious! If you are ever in the Sacramento, CA area and you’re looking for someone to come and impress company at your home, make sure you reach out to Chef Marcus Flakes.
The Heat thanks Chef Marcus Flakes for coming by and sharing his love for food and great taste with us. The Heat Magazine wishes him all the success his life can hold. Thanks Marcus again for stopping by.
I keep telling ya’ll… “It’s getting HOT in here”!
Much Love! One Love!
Feel “The Heat”
Marcus Flakes can also be found on facebook.com…Marcus Flakes
