Christopher Becker

<b>CHRISTOPHER BECKER, 27<br> 
Executive chef, The Wine Market  | <a class="taxInlineTagLink" id="PLGEO100100603012300" title="Mount Washington" href="/topic/us/maryland/baltimore-county/baltimore/mount-washington-PLGEO100100603012300.topic">Mount Washington</a></b><br>
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This time of year, Christopher Becker's favorite food to make is gnocchi and dumplings. He says he can't wait for spring, when he'll experiment with chicken liver-stuffed smoked morels. 
"I just love to cook," he explains. "Always have."<br>
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Becker's being modest. He presides over a staff of a dozen at the highly regarded Wine Market in <a class="taxInlineTagLink" id="PLGEO100100603012000" title="Locust Point" href="/topic/us/maryland/baltimore-county/baltimore/locust-point-PLGEO100100603012000.topic">Locust Point</a>, where he quickly moved up the ranks to executive chef in just a few years. Not bad for a guy who started in the business washing dishes at 14. It started with his mother, Donna, who raised Becker in <a class="taxInlineTagLink" id="PLGEO100100612040000" title="Ellicott City" href="/topic/us/maryland/howard-county/ellicott-city-PLGEO100100612040000.topic">Ellicott City</a> and his siblings as a single mom.<br>
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"My mother was always a really big do-it-yourself lady," Becker says. "She made her own yogurt, ricotta and bread. She turned me onto food."<br>
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Though he misses the rush of being a line cook, he revels at the chance to change things up at The Wine Market (the next food he wants to take on: smoked eel). And he still finds time to talk to his mom about food -- and get encouragement.<br>
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"There's nights when I come home and it's just wearing me down and I complain about something," he said. "She's a tough lady, Baltimore born and raised. She'll just say, 'Shut up. You'll be all right.'" <a href="mailto:jordan@bthesite.com">JORDAN BARTEL, B</a>

( Brian Krista, b / March 11, 2011 )

CHRISTOPHER BECKER, 27
Executive chef, The Wine Market | Mount Washington


This time of year, Christopher Becker's favorite food to make is gnocchi and dumplings. He says he can't wait for spring, when he'll experiment with chicken liver-stuffed smoked morels. "I just love to cook," he explains. "Always have."

Becker's being modest. He presides over a staff of a dozen at the highly regarded Wine Market in Locust Point, where he quickly moved up the ranks to executive chef in just a few years. Not bad for a guy who started in the business washing dishes at 14. It started with his mother, Donna, who raised Becker in Ellicott City and his siblings as a single mom.

"My mother was always a really big do-it-yourself lady," Becker says. "She made her own yogurt, ricotta and bread. She turned me onto food."

Though he misses the rush of being a line cook, he revels at the chance to change things up at The Wine Market (the next food he wants to take on: smoked eel). And he still finds time to talk to his mom about food -- and get encouragement.

"There's nights when I come home and it's just wearing me down and I complain about something," he said. "She's a tough lady, Baltimore born and raised. She'll just say, 'Shut up. You'll be all right.'" JORDAN BARTEL, B

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