Chef Roberta Clare

Chef Instructor, Culinary Arts, Plant-Based Culinary Arts

chef roberta clare
Location: Online Programs
Favorite Dish: Any great soups


Chef Roberta is a Lifetime Certified Executive Chef® with the ACF. She served two apprenticeships after graduating from Aurora University — three years in an ACF Culinary Apprenticeship and three years in a Pastry Apprenticeship with the five-star Omni Hotel in Atlanta.

She has worked in the industry since graduating from her apprenticeships in hotels and resorts in Atlanta and North Georgia, either as an Executive Chef or an Executive Pastry Chef. She taught at Keiser University and Le Cordon Bleu and has been teaching for 11 years in culinary and pastry.

Chef Roberta is a member of the Disciples of Escoffier. She is currently a Lead Chef Instructor for the Culinary Start classes, but has taught numerous classes at Escoffier including Patisserie and Garde Manger, World Cuisines, Culinary Foundations, Food Service Management, and Cost Control.

Honors, Awards & Affiliations

  • ServSafe® Manager
  • ACF President's Award, 2016
  • Certified Executive Chef®

Dish Examples

Poached Salmon with Beurre Blanc

I love the simplicity of this dish in plating and fresh, bright flavors.

Poached Salmon with Beurre blanc

Cassoulet and Ratatouille

I love everything French, especially the food, and these are two classics that every chef should know how to make!

Cassoulet and Ratatouille


  • Bachelor of Arts, Aurora University, Chicago, IL

Special Interests

Oil abstracts and portraits. I was a guest of the White House as an artist in 2006.

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