Delightful food experiences at Clark

 In News

Chef Earl Frederick, right, and Clark cook, Paul Sperlich

Chef Aaron Guerra

Chefs Earl Frederick and Aaron Guerra have unique styles—such as cooking fried chicken low and slow, or special teaching techniques that help students understand the food experience. Both instructors use Clark’s guided pathways framework in the coursework. They are two of several accomplished faculty members in Clark’s Cuisine program. Promising Pathways: The Campaign for Clark College is seeking $2.3 million for the Tod and Maxine McClaskey Institute to support Clark employees and students. Listen to tricks of the trade and how you can get involved with Clark’s cuisine experience.


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The opinions and ideas expressed by individuals in these podcasts do not necessarily reflect the positions or policies or Clark College Foundation or Clark College.


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