Name: Robin Clark
Restaurant: Executive Pastry Chef Niche Hospitality Group
Town: Worcester Mass, Originally from Chesterfield, Mass
Background:
I didn’t always want to be a chef. I actually started college as a pre-med major but I was horribly bored and unhappy so I switched to my true love: food. I went to Johnson and Wales University and received three degrees: culinary, baking & pastry, and foodservice management. I worked my way through Providence, RI and Boston in restaurants finally ending up in Worcester where I helped open and run Deadhorse Hill. For the past year I have been the executive pastry chef for all of Niche Hospitality’s restaurants where I get to have a ton of fun playing with my desserts and baked goods and bringing them all to you!
Q1 What is your first or best memory of cooking and who was it with?
All of my early food memories center around my family. My Mom always had family dinners, we all ate the same meal at the same time and we always helped her make them. Holiday memories are always food centered as well because these were the times that my mom, my sisters and I always spent a ton of time in the kitchen making pies (Thanksgiving), cookies (Christmas) or elaborate holiday meals. Even now I am never happier than when I am in the kitchen with my family.
Q2 What is your most popular dish?
I think my desserts have always been my specialty but two of my previous desserts always come to mind as fan favorites: I had an infamous sundae at Deadhorse Hill: malted vanilla ice cream, salted butterscotch, candied almonds, homemade toasted fluff. People would come in just for that. More recently I made a goat cheese cheesecake that my coworkers said was the best dessert I have ever made so I actually used it as my dish for this year’s Worcester’s Best Chef competition.
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Q3 What is your favorite dish to make?
I love, love, LOVE making ice cream and donuts. I love eating both, I have a GIGANTIC sweet tooth and there’s something about making them from scratch that is satisfying, fun, and downright delicious.
Q4 What do you eat when you are not working/ favorite thing to eat?
As previously mentioned, I have a big sweet tooth and I love junk food. I also really enjoy cooking myself dinner every night even though I cook all day. Pizza, popcorn, CHEESE, potatoes. I just like to eat 😀
Q5 Person you would most like to cook for (Anyone, including a Celebrity or historical figure)?
I would absolutely love to cook for/with Christina Tosi. She’s such an incredible pastry chef with a style very similar to mine and from what I have seen she is a fun loving, genuine person, who is a good teacher. I would kill to even meet her.
Q6 Favorite Vacation spots, not necessarily food related?
I love the water, so going to the beach is a must. It’s so relaxing, I feel like as soon as my toes dig into the sand I exhale all the stress and tension. I also love Philadelphia and New York City for wandering the streets finding small hole in the wall places to eat at and both are full of great coffee shops for reading.
Q7 Not your own spot, what is your favorite restaurant?
I love Birch in Providence Rhode Island. It’s a unique space-only 14 seats, with an incredible local, fine dining in a relaxed atmosphere menu. To top it off a four course menu is only $45 per person which is unheard of. Food that caliber is never that price. As a chef we don’t make a ton of money but also love going out to eat so Birch is always the perfect place for me to get inspired or celebrate a special life event.
A few other great items by Chef Clark
