Delightful food experiences at Clark

 In News


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.

Earl Frederick, right, with Paul Sperlich, a Clark cook.

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.

Chef Aaron Guerra in the McClaskey Institute’s kitchen.

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