The Culinary Institute of America

patrick clark lg

Spotlight On: Patrick ClarkCulinary Arts

Chef-Instructor—Culinary Arts

Email: p_clark@culinary.edu

Professional Background:
Chef, Sutro's at The Cliff House, San Francisco, CA. Executive Chef, California Café, Palo Alto, CA. Food and Beverage Consultant, Interim Executive Chef, Xebec Bar/Dining, Brisbane, CA. Executive Chef, Santa Barbara Grill, Cupertino, CA. Executive Chef/Director of Food and Beverage, The Gold Club at Lightning W. Ranch, Carson City, NV. Executive Chef, Silver Creek Valley Country Club, San Jose, CA. Executive Sous Chef, Burlingame Country Club, Hillsborough, CA. Assistant Banquet Chef, The Ritz-Carlton, San Francisco. Instructor, consumer and professional education programs, California Culinary Academy, San Francisco.

Awards:
ACF Gold Medal, One-Pot Cookery Competition, Chefs Association of the Pacific Coast Culinary Arts Salon, 1998. Twenty-six team medals (8 Gold, 7 Silver, and 11 Bronze) as a member of the Chaîne des Rôtisseurs Culinary Team USA, International Culinary Olympics, Frankfurt, Germany, 1992. Two ACF Bronze Medals, Chefs Association of the Pacific Coast Culinary Arts Salon, 1992. Gold Medal—First Place, Chefs in America National Mystery Box Hot Food Competition, 1992. ACF Silver Medal, Chefs Association of the Pacific Coast Culinary Arts Salon, 1991. Second Place, Chaîne des Rôtisseurs "Young Commis Rôtisseur" National Mystery Box Hot Food Competition, 1991. Gold Medal, Best of Show, Chefs Association of the Pacific Coast Culinary Arts Salon, 1990.

Member:
ACF. Past Board President and Culinary Arts Chairman, Chefs Association of the Pacific Coast, ACF San Francisco Chapter.

The Culinary Institute of America

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