We recently connected with Clara Park and have shared our conversation below.
Clara, thanks so much for taking the time to share your insights and lessons with us today. We’re particularly interested in hearing about how you became such a resilient person. Where do you get your resilience from?
One of my old chefs used to say, “It’s not how hard you fall, it’s about how quickly you get back up!” My mom always said, “You do your best and I believe in you.” My resilience comes from all the people that have loved and supported me my whole life. Obviously the most supportive were my parents but a close second are the mentors and friends who have become like family.
Thanks, so before we move on maybe you can share a bit more about yourself?
Presently I’m the founder at www.claraparkcooks.com and the Executive Chef of The Quaker Kitchen at The University of Pennsylvania. I also am on the advisory council for the Culinary Literacy Center at The Free Library of Philadelphia and on the advisory board for The Food Lab at Drexel University. I really enjoyed being a trendspotter again at the Specialty Food Association Fancy Food Show in NYC this past June. Follow me on Instagram @claraparkcooks to find out about pop-ups inspired by my recent trip to Seoul, South Korea I’m hosting this summer!
Looking back, what do you think were the three qualities, skills, or areas of knowledge that were most impactful in your journey? What advice do you have for folks who are early in their journey in terms of how they can best develop or improve on these?
Accountability/Integrity, Work Ethic, Curiosity
Show up 10 minutes early, be prepared, be reliable, and do your best. These are all things that you can control and that can set you apart from the crowd. When I was starting out I wasn’t the fastest or most skilled but I was reliable and I always did my best. My chefs would see that and wanted to show me new things and gave me opportunities that they might not give others. As for being curious, if you always want to know more, it will take you far. Your education never comes to an end and things that might not seem important at the time may prove pivotal down the road. My old chef made me work pastry and I was so mad. But when I went into private cheffing and even when I competed on “Chopped”, my knowledge of pastry and desserts came in so handy.
How can folks who want to work with you connect?
I think every time you meet someone, it can be an opportunity. I heard someone say recently that you should treat everyone like they have something interesting to say. It blew my mind. I think it’s true. No one knows everything and everyone has something to offer. We would all be better off living this way. I find that I collaborate best with people that are more skilled at things that I am not. Complementary partners are the best. Easiest example is front and back of house. Let me cook and take care of the kitchen while you take care of dinner service 🙂
Contact Info:
- Website: https://www.claraparkcooks.com
- Instagram: @claraparkcooks
- Linkedin: https://www.linkedin.com/in/claraparkcooks/
so if you or someone you know deserves recognition please let us know here.
