FOODIES WEST.COM         

 
RYAN CLARK
EXECUTIVE CHEF

CASINO DEL SOL
Tucson, Arizona

  It is important to recognize when someone is doing a good job, and I think for this generation, more than anything, they need that. They grew up with that in their families. You won a trophy for getting last place

November 2018 Issue | Vol. 6, No. 24























 







 
 

       
Chef Ryan Clark
Foodies West 2014




 
Chef de Cuisine

UME at
Casino del Sol
TUCSON, ARIZONA
DAVID SOLÓRZANO

 
STOIC CIDER
with Founders Kanin Routson, PhD and Cody Routson, PhD

Prescott, Arizona
             
    
Test Kitchen:
Chef Ryan Clark makes
Duck Neck Crostini





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THE LATIN TABLE
by Chef Isabel Cruz

Isabel's Cantina & Barrio Star

     
PY Steakhouse  
with Chef de Cuisine 
Roderick LeDesma
Tucson, Arizona

 
Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ


 
Part 2: Uncommon Spirits from Well-known Brands 

GARY SPADAFORE
Breakthru Beverage AZ



View the wines, spirits, and beers chefs and sommeliers have paired with food featured in FOODIES WEST:



            


            


             

           
 
           
Ryan Clark | Executive Chef | Casino del Sol in Tucson, Arizona
Ryan Clark, a Millennial, “but not really”, admits managing his ilk is “tough”. The “not really” part comes from growing up on the cusp of the e-world, rather than in the middle of it. “Those things change people a lot,” Clark said about the instant-gratification of always-on technology. “When you come into a kitchen and you have a social media aspect of what a chef is, and—I want these pretty plates—but you don’t know the techniques and the fundamentals you learn in culinary school. Don’t get me wrong, I’ve worked with a lot of chefs that did not go to culinary school and worked their way up. But there are a lot of these “now” chefs. They follow trends and want it to happen right-now. It’s hard to be able to coach people away from that.” Knowing that Millennials respond to reward, Clark uses praise. And a prize doesn’t hurt, either. “It is important to recognize when someone is doing a good job,” Clark said, “and I think for this generation, more than anything, they need that. They grew up with that in their families. You won a trophy for getting last place.” Flashback from Foodies West’s feature article on Michelin-trained Chef Paul Millist: I look at today’s next generation, and you know, If I finished seventh, I need a prize. You’re not getting a prize for seventh, all right? “But it’s true,” Clark said with a grin about Millist’s quote. “There’s nothing wrong with this. I wish I got a trophy for seventh place. I’m being serious. There’s nothing wrong with that. If you grow up with that, and you go into a kitchen and nobody says you’re doing a good job, you’re probably not going to do a good job. It’s important to connect with them in that way. There’s nothing wrong, it’s just adapting to it.” Clark would know. He likes his prizes. He started winning them right out of culinary school. Ryan Clark likes to win. He not only likes to, he actually does.