BKW welcomes Lateef Clark as Food Services Director

Lateef R. Clark has joined BKW as Food Services Director, a position he is “very excited about” and one that will tap his 30 years of international experience in the field and his passion for the food and hospitality industry.

Clark has worked with some of Boston’s top chefs, traveled for Marriott Corp. to help open hotels in Miami and London, and also had “a chance to sharpen my skills up and see different countries when I did my externship for school in Valencia Spain.” He’s also worked in New York, Connecticut, Cape Cod and New Jersey.

Clark also has taught culinary arts at the Art Institute of Washington D.C. and was part of a White House Cooking Showcase with DC Central Kitchen, which is known for its healthy school food and farm-to-school initiatives, and where he had opportunity to cook alongside Chef Jose’ Andres and his Institute colleagues.

“Passion for life in those around me is key to why I continue to love the hospitality business, become more knowledgeable and train in different cuisines,” Clark said. “Sustainability also plays a key factor in my day-to-day living: waste not, want not.”

Clark earned an associate’s degree in Culinary Arts and a bachelor’s in Business Administration at Newbury College and a Masters of Business Administration at Argosy University. He is a ServSafe instructor and proctor with the National Restaurant Association, a Certified Executive Chef (CEC) and Certified Culinary Educator (CEC) and a certified Food Management Professional (FMP).

Clark, who is employed at BKW through the Capital Region BOCES, is filling a vacancy created when former BKW Food Services Director Claire Groudine accepted a different BOCES position.