CULINTRO A Community for Restaurant Professionals

Kevin Clark - Member of the Month, June 2009

Kevin Clark
"Ever since I was old enough to see over the stove, my dad has taught me how to cook breakfast.  Since then, I've never looked back."

—Kevin Clark

Where are you from?

Patchogue, Long Island

What made you interested in participating in Culintro's Stage Program?

I became very interested once i started reading all of the chefs with Culintro.  The caliber of this program is amazing, and the experience one can gain from any of these chefs is out of this world.

Do you recommend other students partake in this opportunity?

I most certainly recommend other students to participate in this program.

How did you hear about the Stage Program?

Through the culinary department at my school, SUNY Cobleskill in New York.

What experiences are you looking to achieve by participating?

I am looking to gain as much knowledge from this experience as I can. I'm looking to learn new techniques, work with different types of ingredients, and take anything Chef Harold says very seriously....I know this experience will benefit me in the future.

If you were an ingredient, what would you be and why?

The one less used!   I would be garlic.  In my opinion, the aroma you get from cooking garlic is the best smell in the world.

If you could travel anywhere, where would you go and why?

I would want to travel to Ireland. Since my heritage is Irish, I think it would be an interesting place to visit for my first time out of the states. Or England to catch an Everton FC futbol match.

Where would you like to professionally be in the next 5 years?

I want to always move forward by working and learning nonstop. Eventually, my dream is to open my own restaurant.

What¹s your favorite:


Skirt steak or scallops


Favorite Band: Benton falls. Favorite musician, Johnny Craig

Kitchen Utensil:

Metal tongs


Green Street Hooligans, and anything with Edward Norton.

Wine, beer, or cocktail:

Bud Light, Gin and Tonic.

Dream Job:

To have a sports bar restaurant with a twist on sports bar food.

Feature on Culintro:

I will be doing my stage program with Chef Harold Dieterle, and couldn't be more excited.