Call 1-800-842-5275 ext. 206 today to register.
The Clarke Culinary Center
“WITH WOLF YOU CAN.”
That’s Wolf’s marketing slogan for 2009. It is all about confidence. The confidence to try a new recipe. Confidence to explore new ingredients and techniques.
Clarke’s roster of renowned chefs will use their years of experience to guide you to a new, higher level of culinary confidence.
Wonderful chefs and the finest cooking instruments. We are confident you will love the Chef’s Secrets Series!

Matthew Storch
Matt Storch is executive chef and co-partner of Match where he oversees the menu which has garnered “Best Overall Restaurant in Fairfield County” recognition from 2002 thru 2009.

Andy Husbands
As chef/owner at 647 Tremont, Andy has showcased bold flavors in his adventurous American cuisine. His participation in “Hell’s Kitchen” on Fox TV, prominence as a cookbook author (“The Fearless Chef”), and stellar performances in the James Beard Award’s Best Chef category have all place him on the national culinary stage.

Fritz Knipschildt
Fritz Knipschildt a native of Denmark moved to the USA in 1996 and founded Knipschildt Chocolatier LLC in 1999 and opened café Chocopologie in South Norwalk in 2005.

Eddie Colace of Incontro
Appearing shows like The View, Emeril Lagasse Live, Food networks’ Local Chefs, T.V. Diner and Phantom Gourmet, Eddie has spread his families’ knowledge of many Italian dishes. After 11 years running his own restaurant, he became the chef at Incontro.

Gino Tropeano of Incontro
Eugenio (Gino) Tropeano joined the talented chef team at Incontro in Franklin three years ago. Working together with Eddie Colace and Sheila Jacob he helps create the exciting menu items which have made Incontro a “must try” destination for diners.

Anna Wallach of Truffles
Anna Wallach, Chef and Owner of Truffles Grille & Wine Bar, was the only American born sibling in a large family originally from the Friuli Venezia Giulia Region of Italy. She learned the skills of growing produce and curing meats and cheese from her father. Her mother instilled in Anna a passion for using fresh, local ingredients.


