| Chef Hall of Fame Patrick Clark An Interview with Chef Patrick Clark
OBITUARY Born in Brooklyn, NY to Melvin and Idella Clark, Patrick emulating his father who was a chef, embarked on his culinary course at age 9. Having developed a finesse for French cuisine, Patrick put the first rung in his won reputation ladder at Regine’s in New York City. He continued to climb it with stints at New York’s Le Coup de Fusil, La Boite and the Pear Tree; but it was tenure at Odeon and Café Luxembourg that put him on the city’s gastatorial map. He launched his own restaurant, the highly regarded Metro, in 1988. Chef Clark’s three star status continued to shine on the East Coast, where he took on the kitchen at the prestigious Hay-Adams Hotel in Washington, DC. The hotel’s just across the street from the White House afforded the introduction of Patrick’s talents to a host of world’s notables, from Heads of State to Poet Laureates. In fact, the Clintons were so taken with his unique style of contemporary American cuisine that he was one of the four candidates they considered for White House chef, until Patrick removed himself from the running. Meet the Chef |
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While I have many wonderful memories of my dear friend Patrick Clark, a few great moments do come to mind. Patrick was always willing to help whenever I called upon him to share his talents and expertise. He worked with me on several events for the National Counsel of Negro Women in Los Angeles. He helped me to coordinate the judges for the "Real-Men-Cook" Annual Gala, and was a founding member of board of trustees for the Taste of Heritage Foundation. 
19, 1991 when Patrick came to The School of Hotel and Restaurant Management at California State Polytechnic University, Pomona as part of our second annual Distinguished Chef Series. He conducted a master cooking class, and worked with my students to prepare a Gala Banquet, one of the greatest meals of my life. First course Cannelloni of Cabbage and Root Vegetables with Potato and Olive Oil Broth, Second course Sautéed Zucchini Wrapped Shrimp with Mixed Wild Mushrooms, Fresh Thyme and Light Shrimp Sauce, Main course Medallions of Venison with Roasted Beet Sauce, Butternut Squash Puree with Deepened Fried Sweet Potato Chips and Dessert course Warm Apple Bread Pudding with a Vanilla Custard Sauce. Patrick was the first chef I contacted to contribute to A Taste of Heritage: New African-American Cuisine, a collection of foods and dishes that reflect both the family histories and training of the chefs that contributed to the timely book. Chef Joe Randall 5/29/98