Mark Clemens Elgin

Elgin's Mark Clemens owns them all - a sous vide machine, smoker, sausage stuffer, the wildly popular instant pressure pot - but his favorite cooking utensil is his trusty saute pan. "Most cooking comes back to the basics," the 65-year-old explained, "and in the end, I'm somehow still in the kitchen with my mom."

Clemens, Director of Business Development for All-Tech Decorating Co. heads up a beloved closely knit family who adores eating together, and he gladly carries the baton, or the spoon, as it were. "I like all things about cooking food, the smells, the sounds, the sight, the temperature," he said." I'm happiest when above the cooktop. To be intimate with the food is what I am about."

Although Clemens cooks almost every night of the week, he seldom plans more than a few days ahead. "That night's dinner most often is a result of my daily travels. If I'm by a great fishmonger or a top-notch meat counter, it's going to affect the cuisine. And hell, if the soft-shell crabs just came in that morning, then it's not salmon tonight!" You can bet there will be a garlic component (his preferred ingredient) and lately he's crushing on smoked paprika for its Old World vibe and vibrant color. What are three things always on the home cook's shopping list or pantry? "Fresh squeezed orange juice, a vegetable for grilling or roasting and top-quality olive oil," he declared.

Clemens is no stranger to the kitchen or the Cook of the Week. "I've actually been in the competition two other times, and I made it to the final four both times," he recalled. "I've watched the competition get fiercer each year. People might not realize that the event can be quite stressful, at least to me, which is just the opposite of how I feel about cooking. I often look at my refrigerator or garden with the same attitude as this contest. Here are my ingredients. What can I do with them to make them shine?! I want to prove myself by winning it and then sit back and watch in future contests."