Stacy Clarke is a graduate of the Le Cordon Bleu College of Culinary Arts in San Francisco and Rutgers University (Camden), where she studied sociology. Since graduating culinary school in 2002, Stacy has worked in several acclaimed restaurants on both coasts, worked as a personal chef/caterer, and as a culinary instructor.
Stacy’s interest in food started in high school when she and her boyfriend (now her husband) began cooking in his parent’s kitchen. Having grown up as a picky eater, their kitchen experiments helped her broaden her food choices. While in San Francisco, Stacy began to understand the connection between the food, the farmers, and its connection to our health.
Once her kids were born she became increasingly interested in healthier eating and providing better food choices. She taught cooking classes and helped those with allergies/food restrictions navigate their food choices. Stacy is committed to good nutrition and being a part of the conversation and shift towards healthy eating.
Stacy comes from the Vetri Community Partnership, where she was the chef of a high school that cooked healthy, from scratch meals for 915 students and staff daily. In addition, Stacy has continued her love of teaching students cooking, nutrition and making wise food choice. Through Vetri Community Partnership, Stacy was an instructor at the Building 21 after school program, The Free Library of Philadelphia, ESF Camps, and the Vetri Cooking Lab. Stacy also sits on the advisory board for the Vetri Cooking Lab.