Eric Clark
About Eric Clark
Eric Clark is an Associate Product Developer at US Foods, where he has worked since 2020. He has a diverse culinary background, including roles as a Chef Instructor and Special Events Chef, and holds degrees in culinary arts.
Work at US Foods
Eric Clark has been serving as an Associate Product Developer at US Foods since 2020, contributing to product innovation and development in Chicago, Illinois. Prior to this role, he worked as a Produce Specialist from 2015 to 2017, where he focused on produce quality and selection. He also held the position of Special Events Chef from 2017 to 2020, managing culinary aspects of various events in Rosemont, Illinois. His extensive experience at US Foods spans over eight years, showcasing his growth and adaptability within the company.
Education and Expertise
Eric Clark studied at Le Cordon Bleu College of Culinary Arts in Scottsdale, where he earned a Bachelor of Applied Science (B.A.Sc.) in Restaurant, Culinary, and Catering Management from 2013 to 2015. He also completed an Associate of Arts (A.A.) in Culinary Arts/Chef Training at Madison Area Technical College from 2007 to 2009. His educational background supports his practical experience in the culinary field, blending industry knowledge with educational theory.
Background in Culinary Education
Eric Clark has a strong background in culinary education, having served as a Chef Instructor at Le Cordon Bleu College of Culinary Arts in Chicago from 2012 to 2015. In this role, he blended hands-on experience with classroom instruction, fostering the next generation of culinary professionals. His passion for education is evident in his approach to teaching, where he emphasizes practical skills and industry standards.
Culinary Competitions and Certifications
Eric Clark has a competitive cooking history, having earned multiple gold medals in various culinary competitions. He has experience coaching and judging these competitions, showcasing his expertise in culinary skills and standards. Additionally, he is a licensed ServSafe foodservice sanitation instructor, providing guidance on restaurant sanitation practices. He also serves as an Accredited Culinary Evaluator through the American Culinary Federation, administering practical exams for chef certification.
Previous Culinary Experience
Before his current role at US Foods, Eric Clark held several positions in the culinary industry. He worked as a Lead Cook at Food Fight Inc. from 2008 to 2011 and as Chef de Cuisine at Elite Personal Chefs, LLC from 2011 to 2015. He also gained experience as a Banquet Cook at The Peninsula Chicago for nearly a year in 2011-2012. These roles contributed to his comprehensive understanding of culinary operations and event management.