- Amanda Clarke has been a pastry chef at a number of restaurants, including Jean Georges, Perry Street Restaurant, Hudson Yards Catering, and No. 7.
- Clarke graduated with a degree in Pastry Arts from the Institute of Culinary Education.
- After working for years as a chef in New York City, Clarke and her husband bought a farm in Duchess County, New York where they make jam, pickle vegetables, and raise animals. Read about their adventures at Feathers and Flannel.
Amanda Clarke wrote a weekly baking and pastry column for Serious Eats for a year and a half. After receiving a diploma from the Institute of Culinary Education in Pastry Arts, she went on to work on the pastry line for several New York restaurants and a catering business. After the hustle and bustle of New York restaurant life, she bought a farm in Duchess County, New York and grows vegetables, preserves food, and raises guinea fowl.
Clarke received a BA from Columbia University in Architecture and Mathematics (and wrote a book titled New York Architecture: A History in 2003).
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