Savannah Clark

Since childhood, the kitchen has been a place of magic and comfort for me. I remember how my grandmother taught me how to knead dough, and my mother lovingly selected spices. Each recipe was filled with stories of family and tradition. Traveling the world, I absorbed the aromas and flavors of different cuisines, from spicy Indian curries to delicate Italian pastas. My goal is to show that anyone can cook, and it is not only accessible, but also incredibly interesting. Let's discover the simplicity of culinary art together and create delicious memories at the family table!

I graduated from the faculty of Culinary Arts and Pastry Arts at Cordon Bleu College of Culinary Arts.