Chef Consulting Partner, RDN, LD
Corrie Clark is a highly accomplished culinary, nutrition and wellness expert with a diverse background encompassing the development and implementation of large-scale global projects with the United States Military, as well as entrepreneurial ventures in retail startups focused on supporting local farmers. Corrie offers extensive experience providing strategic vision in the areas of nutrition and wellness, food service, and product development for top-tier organizations within the health & wellness industry.
Currently, Corrie is the Senior Nutrition Consultant and Project Manager for CIA Consulting, a division of The Culinary Institute of America, where she manages multi-faceted operations for key health and wellness and performance nutrition-based clients. She is also an Adjunct Instructor for The Culinary Institute of America in San Antonio, TX. Prior to her role with The Culinary Institute of America, Corrie served as Clinical Dietitian and Culinary Teaching Kitchen Lead for the University Transplant Department at University Hospital in San Antonio, TX. She also founded and operated a niche catering company, The Farmers Market Pantry, in St. Helena, CA and co-founded the retail food service chain, Pokey O’s Cookies & Ice Cream, in Dallas, TX. Other earlier experience includes roles with St. Helena Hospital Napa Valley for the Bariatric & Metabolic Surgery Center, Chef de Cuisine & Registered Dietitian for the TakeTEN program, as well as served as Clinical Dietitian developing patient-centered care plans utilizing Medical Nutrition Therapy.
Corrie has proven to be an asset to every organization she has served, earning multiple awards, certifications, and licenses. Corrie holds a Bachelor of Science in Food & Nutrition from Texas State University and a Culinary Arts Certificate from The Culinary Institute of America.