Amanda Clarke
- 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.
Experience
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).
About Serious Eats
Serious Eats, a Dotdash brand, is an award-winning food and drink website visited by over 7 million hungry readers every month. Our audience comes to us for rigorously tested recipes, science-driven cooking techniques, robust equipment reviews, and stories that offer cultural and historical context to the foods we love to eat.
Dotdash is among the largest and fastest growing publishers online, and has won over 50 awards in the last year alone, including Digiday's 2020 Publisher of the Year. Dotdash brands include Verywell, Investopedia, The Balance, The Spruce, Simply Recipes, Serious Eats, Byrdie, Brides, MyDomaine, Lifewire, TripSavvy, Liquor.com, and TreeHugger.
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