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Mary Beth Clark
Green Bay,WI
Summary
Culinary professional with 30+ years of experience and a successful track record in establishing and managing cooking schools in New York, NY, and Bologna, Italy. Proficient in recipe development, product testing, feature articles, cookbooks, website content, training, and consulting. A detail-oriented and knowledgeable advisor, bringing strong organizational skills and effective communication to drive company objectives. Applying a creative and analytical approach, continuously seeking improvement opportunities and developing new product strategies.
Overview
38
38
years of professional experience
1
1
Certificate
Work History
Founder, Owner, Managing Director
Clark Epicure Productions, Inc.
01.2013 - Current
- Built a positive organizational culture that fostered creativity and innovation.
- New product development, original recipes, for consumer packaged goods and specialty foods.
- Expanded company's geographical reach internationally, increasing profitability.
Founder, Owner, Managing Director
The International Cooking School Of Italian Food And Wine
01.1987 - 10.2013
- Established prominent, successful cooking school business by identifying market needs and developing innovative hands-on cooking courses with professional Italian chefs, sfoglina (pasta chef), pizzaiolo (pizza chef), and instructors. Maintained culinary traditions, professional techniques, and healthful trends, ensuring relevant instructional recipes, expanding skill sets.
- Hired and managed high-performing team of 10 culinary professionals for achieving and maintaining company goals for 26 years.
- Developed strong partnerships with respected Italian companies increasing market presence.
- Private culinary travel in Emilia-Romagna, Lombardy, Piedmont, and Tuscany broadening students' knowledge with on-site Italian Michelin-star chef demonstrations, and exclusive visits with pre-eminent Italian food, salumi, and cheese producers and wine makers for 26 years.
- Delivered exceptional customer service effectively, resulting in repeat business and referrals.
- Achieved long-term sustainability through responsible decisions based on ethics and trust.
Continuing Education Culinary Arts Instructor
Rhode Island School of Design (RISD)
- Italian cooking class instructor for 7 years with up-to-date trends and techniques, ensuring relevant content for diverse audience. Culinary guide for 'Classic Art and Food of Italy' Tour.
Culinary Arts Faculty Member
New School for Social Research
- Aligned culinary instruction with institutional priorities, increasing revenue.
- Hands-on cooking instructor for 4 years improving student comprehension, expanding skills.
Education
Bachelor of Science - Home Economics and Business
University of Wisconsin - Madison
Madison, WIAssociate of Applied Science - Design
Fashion Institute of Technology
New York, NYTrained in Renowned Gastronomy Store -
A. F. Tamburini Antica Salsamenteria Bolognese
Bologna, ItalyRestaurant Management
New School For Social Research
New York, NYTrained
Italian Restaurants
Bologna, ItalySkills
- Entrepreneurial and Innovative
- Strategic Thinking and Planning
- Product Development and Testing
- Training and Mentoring
- Performance Improvement
- Attention to Detail
- Adaptability and Flexibility
- Ethics and Integrity
Accomplishments
- Distinguished Service Award from Italian Ministry for Economic Development
- Frommer's 500 Places for Food & Wine Lovers, International Cooking School Of Italian Food And Wine recommended as 1 of only 8 cooking schools in the world
- Food Network and Fine Living's television special “Cooking Schools in Italy”
- Journal Of Italian Food, Wine & Travel, Feature writer and photographer of Italian restaurants, chefs, products, and regional travel
- Articles with original recipes published in several magazines, cookbook series, and newspapers
- Rockefeller Foundation, Villa Serbelloni, Bellagio, Italy: Food operation analysis, trained Italian chefs in Bolognese recipes/techniques, menus
- Italian Trade Commission: Official spokesperson for Italian cheeses, educational press lectures
Affiliations
- International Association of Cooking Professionals (IACP)
- Scholarships to James Beard Foundation, C-Cap, WW Outreach, Campbell's Soup Contest
- New York Association of Culinary Professionals founding member and board member. Created and managed "Educate The Educator" continuing series of educational programs for members.
Certification
Certified Culinary Professional, Food Writer, and Cooking Teacher, Judge Annual Awards - IACP
Additional Information
Gardening, Herbs, Photography, Travel
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Contract WorkPart TimeWork Location
RemoteHybridImportant To Me
Company CultureWork from home optionFlexible work hoursSoftware
Languages
English
Bilingual or Proficient (C2)
Italian
Upper intermediate (B2)
Interests
All cuisines, new food products, new cookware and equipment; Wine; Herbs; Gardening; Photography; Travel
Websites
Timeline
Founder, Owner, Managing Director
Clark Epicure Productions, Inc.
01.2013 - Current
Founder, Owner, Managing Director
The International Cooking School Of Italian Food And Wine
01.1987 - 10.2013
Continuing Education Culinary Arts Instructor
Rhode Island School of Design (RISD)
Culinary Arts Faculty Member
New School for Social Research
Bachelor of Science - Home Economics and Business
University of Wisconsin - Madison
Associate of Applied Science - Design
Fashion Institute of Technology
Trained in Renowned Gastronomy Store -
A. F. Tamburini Antica Salsamenteria Bolognese
Restaurant Management
New School For Social Research
Trained
Italian Restaurants
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