What Clark Cooked

History

After four years working and living in the corporate world of NYC, I decided that I needed a more mentally and physically challenging career path. I decided to enroll in the countries first farm-to-table focused culinary course curriculum, and 6 weeks later I had moved to California's wine country to learn from accomplished French chefs. Since then I have cut my teeth in the business by working at farm to table restaurants, alongside seasoned private chefs, with local sustainable start ups, teaching through cooking schools, writing through Edible Magazine, and ultimately starting my own Private Chef business. I've now returned east for the greater challenge of cooking within the seasons in an area that actually has discernable seasons, and will to continue to grow as both I and my clients test my knowledge and abilities!

Specialties

Locally sourced, seasonally focused dinner and cocktail parties, small catered events of up to 75, in-home family cooking, and ongoing or singular cooking lessons.