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 Attempting to make luxury cuisine a little more accessible, Patrick Clark created his own version of "Contemporary American Cuisine" by combining unusual - and sometimes esoteric - edibles and preparations with common comfort foods. The current first family was so impressed by his work at The Hay-Adams Hotel in Washington D.C. that they made an unsuccessful attempt to woo him away from his civilian fans and into the White House in the early '90s. After training in culinary schools and European kitchens, Patrick had numerous traditional culinary role models, including his chef father. While respectful of these influences, he remained dedicated to exploring his own creativity in the kitchen. Patrick built a national reputation, working his way from New York to Los Angeles and back again to Manhattan, where he last worked at the esteemed Tavern on the Green. In COOKING WITH MASTER CHEFS, Patrick Clark dramatically presents a Roulade of Salmon with a deconstructed Gazpacho Sauce and pairs his signature Horseradish Crusted Grouper with his crowd-pleasing Mashed Potatoes. We are privileged to have Patrick's segment included in COOKING WITH MASTER CHEFS, as his career ended prematurely in 1998 when he died of heart failure - a loss to both the culinary community and his loyal following.
 Julia Child Introduces Chef Patrick Clark
Seared Peppered Salmon Roulade
Gazpacho Sauce
Horseradish Crusted Grouper
Horseradish Crust
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