Chef John Clark started working at 15 in kitchens in Cincinnati, OH. He graduated from the Culinary Institute of America, then headed to practice his craft in kitchens around New York for over eight years. Along the way, he trained under legendary Chef Yim Hi Ho at his foraging-focused restaurant, Sandang, in rural South Korea, and competed a state at the globally recognized Le Chateaubriand in Paris. Chef Beverly Kim started her career at 16 working at Chicago's renown Ritz Carlton Hotel. Since then, her career highlights include working under Takashi Yagahasi at Takashi Restaurant and Sarah Stegner and George Bumbaris at Prairie Cafe, and serving as Executive Chef at Opera restaurant and Aria in the Fairmount Hotel Chicago. She has also returned to her culinary alma mater, Kendall College, as Chef Instructor for the dining room. Her finalist standing on Top Chef Season 9 has further proven her abilities as a chef.
Established in 1937, the Idaho Potato Commission (IPC) is a state agency that is responsible for promoting and protecting the famous "Grown in Idaho®" seal, a federally registered trademark that assures consumers they are purchasing genuine, top-quality Idaho® potatoes. Idaho's ideal growing conditions, including rich, volcanic soil, climate and irrigation differentiate Idaho® potatoes from potatoes grown in other states.
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