Clifford Crawford is a passionate culinary and pastry chef who has worked for the Radisson Hotel, Timuquana Country Club, The Pomodoro Italian Restaurant, The Enterprise Country Club, and other leading Restaurant Groups across the US as a cook and Sous Chef, and Executive Chef. He has a deep rooted desire to seek out the fundamental essence of great cuisine. Although he has been classically trained at Le Cordon Bleu and holds a Degree in Culinary Arts, he also trained in Baking and Pastry and is well versed in many other cuisines of the world. Nominated as an Ambassador for Le Cordon Bleu in Chicago, his approach to culinary arts is kept simple to eliminate the confusion of many cooking styles which are apparent in today’s restaurants, and hotels.
- Le Cordon Bleu – Seattle Chef Darryl Dela Cruz Relocates to Paterson, NJ to Serve The Poor (virtual-strategy.com)
- The Cooking and Hospitality Institute of Chicago (local.answers.com)
- Le Cordon Bleu demonstration Saturday features award-winning chocolate cake (blogs.calgaryherald.com)
- Adventures in pasty at Le Cordon Bleu (blameitonthebrioche.wordpress.com)