Amanda Clarke

Location: Duchess County, New York

Education: Columbia University, The Institute of Culinary Education

Expertise: Pastry Arts, Recipe Development

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.

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