COOKING CLASS
CELEBRITY CHEFS SERIES - ROBERT CLARK - THU, JAN 21
- SKU:
- 74294
- Chef:
- Robert Clark
- Class Type:
- Demonstration Class
- Event Time:
- 6 PM - 9 PM
CELEBRITY CHEFS SERIES - ROBERT CLARK | 6 PM - 9 PM
Five Chefs. Five Stories. One Extraordinary City!
An exclusive Gourmet Warehouse culinary series celebrating the chefs, their passions, and culinary creativity that helped define Vancouver's food scene.
These chefs have created iconic restaurants, influenced generations of cooks and made our city a true food destination.
Seats are limited, the chefs are legendary and the meals extraordinary. Don't miss your seat at the table to be face to face with legends and hear their amazing stories.
Chef Robert Clark - Chef, author, and former Executive Chef of C Restaurant
Join chef, restaurateur and passionate advocate for sustainable seafood Robert Clark for an unforgettable culinary experience focused on mastering seafood.
Discover the techniques behind beautifully prepared fish and shellfish, from flavourful marinades and gentle butter braising to building rich, savoury broths. Learn how to control heat, recognize doneness and balance bold seasonings while allowing the seafood’s natural flavours to shine. Throughout the class, Chef Clark will share practical insights to help you approach seafood preparation with confidence and precision.
Enjoy an elegant seafood menu with Japanese and Korean influences, followed by a citrus dessert. Leave with fresh inspiration and versatile skills to bring exceptional seafood cooking to your own kitchen, whether you’re preparing a relaxed weeknight dinner or entertaining guests.
MENU
• Sardines on Toast; Peppers, Garlic, White Beans.
• Miso Gochujang Marinated Sablefish; Glazed Daikon,
Green Onions, Soba Dashi Broth.
• Butter Braised Lingcod; Clams, Mussels, Sea Cucumber.
• Lemon Sponge Pudding; Vanilla Chantilly.
(Picture shown is for illustration purpose only)
Chef Robert Clark is one of Canada’s most respected culinary figures, renowned for his dedication to sustainable seafood and his significant contributions to Vancouver’s culinary landscape.
A graduate of Toronto’s George Brown College, Chef Clark built an impressive career leading some of Vancouver’s most acclaimed restaurants, including C Restaurant, Raincity Grill, and Nu. His passion for exceptional ingredients and responsible seafood sourcing established him as a pioneer in sustainable Canadian cuisine.
As co-founder of the Ocean Wise Seafood program, Chef Clark has played an instrumental role in promoting sustainable fishing practices and bringing greater recognition to local seafood, particularly British Columbia’s celebrated spot prawns. He also co-founded the BC Spot Prawn Festival and The Fish Counter.
Currently serving as Chief Culinary Officer of Organic Ocean, Chef Clark continues to champion responsibly sourced seafood and support local fishing communities.
In recognition of his outstanding contributions to culinary sustainability and ocean conservation, Chef Clark was appointed to the Order of Canada in 2020, cementing his legacy as one of the country’s most influential advocates for sustainable seafood.
