{"id":15592,"date":"2017-11-13T08:15:00","date_gmt":"2017-11-13T13:15:00","guid":{"rendered":"https:\/\/www.allamericanspeakers.com\/blog\/?p=15592"},"modified":"2019-04-27T05:53:27","modified_gmt":"2019-04-27T09:53:27","slug":"melissa-clarks-contribution-to-the-culinary-world","status":"publish","type":"post","link":"https:\/\/www.allamericanspeakers.com\/blog\/melissa-clarks-contribution-to-the-culinary-world\/","title":{"rendered":"Melissa Clark’s Contribution to the Culinary World"},"content":{"rendered":"

“Every time I make a recipe, I never make it again, because I’m always trying to improve upon it.”\u00a0<\/em><\/h3>\n

Melissa Clark<\/a> is an accomplished cookbook author and food journalist.\u00a0 While Clark was in Columbia University for graduate school, obtaining her Masters of Fine Arts in writing, she started a catering business.\u00a0 Her experience in restaurants and fondness for cooking <\/a>gave her a solid foundation for her future career.\u00a0 As the internet took off, she found work as a freelance writer, creating cooking content for magazines.\u00a0 Her work soon garnered respect and has given her the opportunity to combine her appreciation for food with her penchant for writing.<\/p>\n

Clark\u2019s passion for food is apparent in her writings.\u00a0 She writes The New York Times<\/em> column \u201cA Good Appetite\u201d, and is a contributor to numerous magazines, including Food & Wine <\/em>and Martha Stewart<\/em>. \u00a0To date, Clark has authored over 37 cookbooks, including the 2017 Dinner: Changing the Game<\/em> which Michael Solomonov <\/a>dubbed an \u201cexpertly useful tool for the home cook.\u201d \u00a0\u00a0Clark wanted people to forget the old standard of a protein with two sides and \u201cup their dinner game\u201d with her recipes. \u00a0For many of her books, she collaborated with celebrated New York chefs<\/a>, such as Daniel Boulud<\/a>, David Bouley<\/a>, Claudia Fleming<\/a>, and Bill Yosses<\/a>, to name a few. \u00a0These chefs have taught her their secrets and she found she learns the most by watching them in the kitchen. \u00a0These experiences made her realize the importance of visually learning how to cook, and she shares weekly video demonstrations in The Times<\/em>.<\/p>\n

Clark is the recipient of the coveted James Beard Award, as well as a Julia Child Cookbook award, for her work with Peter Berley<\/a> on The Modern Vegetarian Kitchen<\/em>.\u00a0 She has been recognized by the International Association of Culinary Professionals.\u00a0 She is a frequent guest on The Leonard Lopate Show<\/em> on WNYC and the NPR show, The Splendid Table<\/em>.\u00a0 And, while she is respected in her field, she is happy to get feedback for her work.\u00a0 She utilizes comments and criticism to constantly improve her recipes and tailor ideas to her readers\u2019 desires.<\/p>\n

Please contact us if you would like to book Melissa Clark<\/a>\u00a0for your next event, or check out these other talented chefs<\/a> on our website!<\/p>\n