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Maxine Clark

Freelance food writer, food stylist, chef/tutor and consultant

Maxine Clark is a highly skilled and passionate individual with extensive experience in the culinary industry.

With a diverse professional background, Maxine specializes in cookery book authorship, food and cookery writing, Italian cuisine, venison cookery, recipe development for various platforms, product development and consultancy, food styling for photography, and teaching cooking skills.

Maxine's education includes a First Class Diploma in Food and Wine from Leith's School of Food and Wine, an MA Honours in Fine Arts and Medieval History from the University of St. Andrews, and studies at the High School of Dundee/Dundee High School.

Throughout her career, Maxine has been associated with several renowned organizations such as Freelance Food Writer, Food Stylist, Chef/Tutor, and NPD chef at Maxine Clark.

Her professional journey also includes roles at Stirred Travel, Monachyle Mhor Hotel, Highland Game, Ryland Peters and Small, Food and Travel Magazine, Food Innovations Abertay, and Abertay University, among others.

Maxine Clark's expertise spans across various areas within the culinary field, making her a versatile and accomplished professional in the food industry.

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Location

Broughty Ferry, Scotland, United Kingdom