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2016-06-01T00:00:00.000Z

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Wrong Robert Clark?

Mr. Robert J. Clark Sr.

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Background Information

Employment History

Sustainability/Growers/Green Initiatives Committee

PROOF

Children Check

Radix Theatre

//www.crestaurant.com/

Bamfield Community Huu

Clark Translations

JAMES CHATTO'S REPORT

Reblog

CRFA

Canadian Sablefish Association

Palmer House

Cru

Max Galleries

Executive Chef

C Restaurant

Affiliations

Certified Member
ATIS

Co-founder
Ocean Wise

Co-Chair of the BC Steering Committee
Canadian Chefs' Congress Ltd

Position In Committee
Co-chair BC Steering Committee

Committee
Canadian Advisory Committee

Crew Member
Lenin Imports

Board Member
The Chefs' Table Society

Founder
School of Fish Foundation

Education

Aberdeen Grammar School

Aberdeen University

Arsenal Technical High School

Ewell Boys School

George

George Brown College

Odessa Permian High School

US Naval Academy

University of Texas at Austin

University of the South

Bachelor's of Fine Art degree

Florida Atlantic University

M.Sc. Director

Tax and Mineral Resources

Ph.D.

degree

Art Institute of Chicago

honors degree

Physical Chemistry

Web References (200 Total References)


Organic Ocean - About Us

www.organicocean.com [cached]

"Historically, suppliers haven't been able to answer those questions," says Robert Clark of C Restaurant, but with Organic Ocean, "I know when, I know where, I know who.


Robert Clark, Executive Chef ...

www.epicureandtravel.com [cached]

Robert Clark, Executive Chef of Vancouver's C Restaurant, Nu Restaurant and Raincity Grill shares his recipe for wild BC pink salmon - his favourite salmon - in the BC Salmon Marketing Council's recipe booklet. He recommends baking wild BC pink salmon with a homemade tartar sauce.


Victoria - BC - News - EAT Magazine - Celebrating the Food and Drink of British Columbia

www.eatmagazine.ca [cached]

Robert Clark, Executive Chef of Vancouver's C Restaurant, Nu Restaurant and Raincity Grill shares his recipe for wild BC pink salmon - his favourite salmon - in the BC Salmon Marketing Council's recipe booklet. He recommends baking wild BC pink salmon with a homemade tartar sauce.


News | Chefs' Table Society of British Columbia | Page 5

chefstablesociety.com [cached]

Until six years ago, BC spot prawns were imported to Japan in its entirety; Steve Johansen of Organic Ocean explains that it took a fishing trip with Chef Robert Clark to realize that spot prawns needed to stay here in Vancouver.

...
"Rob Clark and I came up with the idea five years ago.


Ecotrust Canada

ecotrust.ca [cached]

"Counting every fish has to be one of the cornerstones of any sustainable management plan," C Restaurant's Executive Chef Robert Clark told Scout. He is working with Ecotrust Canada to design a system that tags fish in order for them to be properly accounted for. "This allows us to go one step further to protect both our oceans and our fish," says Clark.

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