Claire Clark has loved to bake since she was a child growing up in Great Britain. The kitchen, she says, was the hub of her home, where you would often find her and her brother helping their mother to bake. Now, as an internationally acclaimed pastry chef, baking has become Claire’s life.
Claire began her professional cooking career at the age of 17 as a grill chef. The overly masculine environment of the kitchen was quite a shock for the daughter of a country parson straight out of college; however, she was determined to succeed.
Since those early days, Claire has worked at The Ritz Hotel, The Intercontinental at Hyde Park Corner, taught at Le Cordon Bleu and was head pastry chef at Sir Terence Conran’s Bluebird Restaurant on the Kings Road. She has helped plan and set up the Pastry Department at The House of Commons and prior to coming to The French Laundry, helped to open Wolseley, a famous Piccadilly restaurant.
At Wolsely, Claire met Thomas Keller, restaurateur and author of the award winning The French Laundry Cookbook, whose passion and personality convinced her to move to California and work for him at The French Laundry, where she now works.
Claire’s desserts have paraded across the lawns of Buckingham Palace and appeared on the plates of the most discerning food critics, winning international acclaim from industry leaders. Indulge, her first book, compiled her most treasured dessert recipes.