Grace Clerc holds a master’s degree in Human Resource Management and a bachelor’s degree in Human Relations, with a minor in Human Resources from Golden Gate University, San Francisco. Professionally, she has over 25 years combined experience in administration, banking, human resources, management, sales, training and development. She has also managed and administered corporate events for major bay area companies.
As early as 1993, Grace’s natural ability to work with people began by creating unique and personalized invitations, to successfully running a wedding and event planning business for six years, thereafter. Alongside her careers, an aspiration for cooking derived from her eldest son’s knack for baking. Together with her husband Xavier and two sons, their entrepreneurial spirit took flight once again, and the idea of The Cooking Apprentice was created in 2010.
Cooking to Stay Alive
Xavier Clerc received a bachelor’s degree in Political Science, with a minor in International Relations from Golden Gate University, San Francisco. In 1998 he enrolled in International Relations to pursue a Master’s Degree program. He held a career background as a District Manager for a large corporation, which derived from his initial career path in Retail. His adventures with food came about through the need to create edible dishes out of a small sack of rice. Born and raised in Fontainebleau, France, Xavier ventured with his father to Taiwan for several years, thus learning a bag of tricks that enabled him to transform rice into any number of tasty dishes. He join his older brother in the United States in 1993 continuing to nurture his kitchen skills by exploring other European cuisines and eventually adding seafood to his list of culinary accomplishments. As far as desserts, Xavier started making tarts using recipes that came from his own creative imagination.
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Today, The Cooking Apprentice continues their avocation for a self-sustain way of cooking focusing upon an agrarian, sustainable and homesteading path. Our notion is that you don’t have to be a great cook in order to cook great food; rather we focus on basics that can be replicated across a wide array of dishes together with an innovative, interactive and fun experience that teaches important life skills through the art, math and science of cooking.
American Culinary Federation (ACF) Culinary Educator, Certified Foodie at Cooking, Wine and Travel, NRFSP (National Registry for Food Safety Professionals) Certified.