Paul Clarke, Director of Food Services and Distinguished Staff

Paul Clarke, Director of Food Services

Twenty-five years ago, Paul Clarke had a cooking test for employment with GCDS. He made a delicious, plated cinnamon shortbread vanilla panna cotta crumble for the Annual Dinner. Needless to say, Paul passed the test with flying colors and was hired as a chef in our Dining Hall.

When Paul became Director of Food Services, he transitioned the food services program to preparing fresh meals, using organic and locally grown ingredients whenever possible. He introduced a sustainable approach to the program, first by composting, and later by eliminating virtually all single-use, non-recyclable packaging. Paul leads the team in making sure that everyone is trained regularly on food handling, particularly as it pertains to students with allergies. He ensures that the food served, not only at lunch, but for snacks as well, is food that will fuel a student’s mind and body throughout the day. His personal mission is to ensure that no child is hungry. Why? “Because they can’t learn if they are hungry.”

Paul’s colleagues describe him as a skilled, caring, and compassionate manager, with a calming presence that instills confidence and trust. He makes a point of coaching sports teams, volunteering for service projects, and running cooking clubs in order to get to know the students and community outside of the Dining Hall. When the Dining Hall is called on to cater a school event, his colleagues marvel that he needs minimal direction, “because he is that good.” Nothing ruffles his feathers . . . you want to serve a BBQ lunch for 2,000 people at the Walkathon and a separate lunch for alumni, a few hours later you are hosting a mini-reception, and then a cocktail party all in the same day? What does Paul say? He says, “Sure, we can make that work.”

What I have learned at GCDS is that anything is possible with hard
work and honest effort. But most of all, having people around you
who are willing to challenge, nurture, and believe in what you are
trying to build and support—a great-tasting, nutritious, sustainable
food program.” —Paul Clarke