CHEF SPOTLIGHT: Wanda Clark
Interview & Photography by Faythe Hall
Ever since I can remember I have always loved being in the kitchen. The sounds, emotions, and oh the aroma! I have always enjoyed the experience of food since I was a child. Some of my fondest childhood memories take place in the kitchen preparing meals first with my mother. Everyone who knows me knows that cooking is my therapy. It relaxes me and eases my mind.
There were a few other things that I wanted to become when I grew up. It wasn’t until I was 16 with my first job at Shoney’s that I quickly realized my intense love for service and food. Unable to attend a formal culinary school, I needed a plan. I worked for several years at different local restaurants learning the ins and outs of the service industry. At 25 I was hired at the Ritz Carlton in Amelia Island, Fl. I worked as a room service attendant but made friends fast with seasoned chefs. I shared my passion with them and the kitchen became my home. I would work my normal shift and head straight to the kitchen for one or two more. Soaking up all of the knowledge that they so graciously gave.
I spent the majority of my life aiming to find what exactly it is that God put me here on this earth for, and besides always wanting to be a wife and a mother, cooking and serving people is my passion. I feel that when I cook, I put my all into it, my love is shown through my food because my passion flows visibly and I love to see people enjoy and indulge in all the meals that I create. I love to challenge myself with new ideas and create my own when possible. I really enjoy experimenting with spicing and merging different cuisines together. Having the courage, fight, pride and passion to continue to show who I am and what I am capable of in spite of what others may consider as challenges.
You can enjoy Wanda’s delicious cuisines at Lang’s Marina Restaurant!
“I often find that if you stop worrying and trust your instincts you can be greatly rewarded. The best is yet to come!”