Clyde Serda facts for kids
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| Born | May 9, 1952 Bay Area, San Francisco, CA |
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| Cooking style | San Francisco cuisine |
| Education | California Culinary Academy, San Francisco 1990 Alumni |
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Current restaurant(s)
World Trade Club (San Francisco, CA)
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Television show(s)
In the World Kitchen, PBS Cooking Series
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Chef Clyde Serda, born on July 3, 1952, is an American chef and writer. Many people in the food world know him as “Chef Clyde.” He has written for The Culinarian Magazine for over thirteen years.
Chef Clyde has worked in famous restaurants like Commander's Palace in New Orleans. He also worked at The World Trade Club in San Francisco. He even owned his own business called Simply Outrageous Catering in the San Francisco Bay Area.
Over the years, Chef Serda has written many articles about cooking. He has also appeared on TV cooking shows. He has shared many of his recipes with others.
Chef Serda has been a leader in the cooking community. He served on the Board of Directors for the Chef Association of the Pacific Coast. He was also the President of this association for two terms. Currently, he is the Chairman for the important Antonin Carême Medal Trustees.
Today, Chef Serda works as a Food Consultant and Corporate Chef for Arnabal International. This means he helps food companies with their recipes and kitchen operations. He also teaches cooking classes to individuals. Plus, he helps plan and organize special food events.
Chef Serda is a Certified Master Food Taster. He used to be part of the Culinary Advisement Board. He also teaches cooking as a substitute instructor at Job Corp Treasure Island in San Francisco. He has published his first cookbook, Just the Cook. He is currently working on his second cookbook, which is called History in the Eating.
Achievements and Honors
Chef Clyde Serda has received several important awards for his work. These awards show his skill and dedication in the culinary field.
Top Chef Awards
- Chef of the Year: He was named Chef of the Year in San Francisco in 1996. This award came from the Chefs Association of the Pacific Coast.
- Antonin Carême Medal: In 1997, he received the Antonin Carême Medal. This is a very special award from the Chefs Association of the Pacific Coast. It honors chefs who have made great contributions.
- Presidential Medallion: The American Culinary Federation gave him the Presidential Medallion in 1997. This award recognizes outstanding service and leadership in the culinary arts.
