CHEF PATRICK CLARK: # 61 IN YOUR PROGRAM AND #1 IN OUR HEARTS

Patrick Clark was the first black celebrity chef. Before the TV superstar status shined on the likes of Emeril, Patrick placed his image on the stamp of the burgeoning industry. Clark's influence and award winning credentials are owed mainly to fusing his classic French culinary training with Southern cuisine to become a passionate innovator in, "New American Cooking." TO ME, PAT WAS A FELLOW CANARSIAN, FRIEND, TEAMMATE AND COWORKER.

Pat and I had mutual friends, saw each other in Junior High School and around the neighborhood. In the late 60's, we began playing sandlot football together. Pat was a year ahead of me and joined the Canarsie High School football team. He became a dedicated weight-lifter when it wasn't overly popular and developed a superman physique. His confidence grew and he became a no-nonsense competitor.

The following year, he encouraged me to try-out for the JV. I was overrun by uncertainty but I put a lot of faith in Pat's opinion...and he was right, I could play organized football.

IF IT WASN'T FOR PAT BUGGING ME, (#72), I MIGHT'VE MISSED FOOTBALL AND ITS MANY GREAT LIFE LESSONS...(left) QB JAN SOODAK #17.

The following season, I made varsity. As teammates, I witnessed Pat (#61), etch a place in our school's earliest success. He displayed great leadership qualities while starring on both offense (center) and defense, (linebacker). His talents helped earn our team its first ever winning season while also garnering him recognition as an honorable mention selection, on the New York City public school All-City Team.

Pat was teased a lot because his allergies frequently left his eyes teary. At first his intensity wouldn't allow for jokes at his expense...especially those involving crying. Eventually he became more comfortable with himself and handled the razzing with his famous infectious smile.

After Pat graduated, during the summer before my senior year, he recommended me and another friend, DRJ to work at "BUCK'S ROCK WORK CAMP," in New Milford, Connecticut. Pat was the assistant chef and my other friend Jay and I were kitchen utility men.

My position unfortunately led me pot washing. The work was hard put the camp was generous with all the kitchen staff and let us have full use of their facilities in our spare time.

AT BUCK'S ROCK, AUGUST 1972, I APPEARED FOR THE LAST TIME ON STAGE IN A PLAY CALLED, "EMPTINESSES."

The director of the play wanted a bagel to use as a prop. He sent me to the kitchen to get one. Pat thought an actual bagel was too small for a theatrical production. So he bored different sized holes into kaiser rolls until he found the right affect...thus delighting the director.

At the end of the season, Pat capped the summer by buying DRJ and I steaks. After the kitchen was closed, he prepared it, with a big salad, garlic bread, saucy asparagus and twice baked potatoes. We washed the whole business down with one Heineken each. I was 17 and loved the whole meal...except I wasn't sophisticated enough to enjoy the asparagus and I hadn't yet developed an appreciation for beer.

Patrick Clark's dad Melvin was also a chef. Inspired by his father, Pat entered the culinary program at New York City Technical College. His education then took him to both England and France where he served an apprenticeship under the intense tutelage of Michael Guerard.

Professionally, Pat (25) opened people's eyes as the head chef at the Odeon Restaurant, in the area of Manhattan now know as Tribeca...before it was cool. He then gained prominence at the Luxembourg restaurant. His shooting star to success continued to rise and in 1988, he opened his own upscale restaurant, METRO, on the upper east side.

In the early 1990's, Patrick Clark was a household name in the cooking world. He traveled and worked extensively in the best restaurants like Bice of Beverly Hills and the Hay-Adams Hotel in Washington DC. While in Washington, President Bill Clinton invited Pat to be the White House chef. However, he turned the offer down.

CLICK ON THE LINK BELOW TO SEE CHEF PATRICK CLARK'S 1996 APPEARANCE (12 minutes), ON JULIA CHILD'S PBS SHOW, "BAKING WITH JULIA."

http://www.google.com/url?sa=t&rct=j&q=&esrc=s&frm=1&source=web&cd=1&cad=rja&ved=0CB8QFjAA&url=http%3A%2F%2Fwww.youtube.com%2Fplaylist%3Flist%3DPLDD752A30E7961F76&ei=zlZmUPj7CaeY0QH4-oGIAg&usg=AFQjCNGy2_DTl2aCyQ8Hi3OoFtA4FKNtcQ

Fate would return Pat, along with his wife and five children to New York City . He became the executive chef at Tavern on the Green, in Central Park. At the busiest restaurant in the USA, he was responsible for fifteen-hundred meals daily. Although he preferred a smaller work environment, he flourished there until the long hours and pressure effected his health.

While waiting for a heart transplant, Pat was interviewed and asked about being a role model for young blacks. He said that many feel, a lot is against them. So he wanted to be an example of somebody who succeeded by working hard and believing in himself.

When complications set-in, Pat was deemed ineligible for a transplant because another problem, amyloidosis had to be controlled first. On February 11, 1998, Patrick Clark died of congestive heart failure...he was 42.

Way ahead of his time, Pat should have survived to see himself as a gazillionaire, hawking his cookbooks, designer coffee, steak sauce and a line of soups. Instead, all I have to offer are memories of a wonderful person, this blog and a suggestion to google "Chef Patrick Clark," for a more complete image of his genius. Then you can see what he, his family, friends and the general public missed out on.