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Conversations with Janette Clark

Today we’d like to introduce you to Janette Clark.

Hi Janette, can you start by introducing yourself? We’d love to learn more about how you got to where you are today?
In 2012, I had quite a rough year. While unemployed, I decided to pursue a hobby for the summer and get back to work during the fall. The hobby I chose – cooking. And without any plan in place on how to get started, I spoke to a friend from The Royal Bank of Canada, and his excitement about the idea led him to order 20 Chicken Parmesan sandwiches for his colleagues. The sandwiches were a hit! I was new to Instagram and I began documenting my fun in the kitchen.

By the time fall came, I was being associated more with cooking than my former life as an editor/writer. Not to mention, I was having a blast. Things took a real turn when I committed to improving my health. I was coming up with delicious healthy dishes. I juiced daily, jogged 4 miles four times a week. Before cooking, I couldn’t jog more than half of a New York City block. It’s safe to say I was living and breathing food personally, and that benefited me tremendously professionally. It was my own testimony and that piqued people’s interest even more, expanding my reach. I’ve been a chef ever since.

Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Absolutely not! As an editor, I had a salary, health benefits, vacation days, consistency. As a chef running a catering business, I had none of those things and had no idea what I was doing. It also was challenging to get training from experienced chefs because of my experience – more so the lack of experience, paired a very respectable clientele. I would get the look like, “who is this girl?!” These professional interactions used to make me feel like I haven’t earned my way to where I was. As if I hadn’t paid my dues. I would ask myself if I had the right to call myself a chef. That feeling is long gone!

Thanks – so what else should our readers know about your work and what you’re currently focused on?
I am a private celebrity chef. My cuisine – Savory American. I have a few things I’m known for… In the early days, I was known for my Tomato Basil Chicken Meatballs. Then I gained popularity for my evolution as chef – the weight loss, the lifestyle shift, moving across the country from NYC to L.A. and literally landing my dream job, which is my current job as a private celebrity chef who travels the world cooking. And I’m just getting started. I’m proud because I am living out one of my longtime prayers and am happy, thankful and appreciative in the moment. It doesn’t always happen like that.

We love surprises, fun facts and unexpected stories. Is there something you can share that might surprise us?
I’m funny! And people appreciate my energy even more than my food. I always say my gift is my spirit, food is just one of the ways in which I get to show and share it.

Contact Info:

Image Credits:

The two women in the picture with me – Chef Carla and Chef Pilar. We had a great 2018 working together.

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