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Melissa Clark

Oakland, CA, United States

Summary

I'm a classically french trained cook who graduated with honors from the countries first ever Farm-to-Table focused program. My passion is for seasonal, sustainable cooking, highlighting each component of a dish to show the full breadth of magic that our farmers do. I recipe test and develop for a food startup in Berkeley, Bitty Foods, as well as testing and developing recipes (and writing and producing) for my own blog, whatclarkcooked.com. I write and recipe develop for Edible East Bay as well, and do small scale catering and cooking classes on a freelance basis.

Location

Oakland, CA, United States