Sep 21, 2015 | Harrison College
Jeremiah Clark started as a busboy, clearing tables and washing dishes. Unlike many executive chefs who begin cooking at a young age, Clark worked his way up slowly, methodically learning to cook reductions while rising to the top of his game.
Clark enrolled in The Chef’s Academy at Harrison College, began classes and later credited Chef Jeffrey Bane and Chef Matthew Meija for much of his success. As Clark’s skills improved in school, he eventually landed his dream job at The French Laundry, an award-winning restaurant in California. Soon, however, his passion for supporting local food brought him back to Indiana, where he now works as executive chef at Zionsville’s Stone Creek Dining Company.
What Clark’s story proves is that hard work, passion and determination can take you to great heights in your professional and personal life. While his story is impressive, Clark’s journey is not the only beacon of student success.< Back