Amanda Clarke is a pastry chef, freelance writer and food stylist based in Brooklyn, NY. After attending pastry school, she worked in the pastry kitchens of Jean-Georges Vongerichten, eventually rising to the position of pastry chef at NY Times three-star, Michelin one-star Perry St. restaurant. She is currently plying her trade at Ft. Greene newcomer No. 7, where she is pleased to be working beside chef/owner Tyler Kord, a fellow Perry St. alum. She is also a weekly contributor to Ed Levine's seriouseats.com. Her food-styling has appeared in The New York Times, TimeOut NY’s 2007 Restaurant Guide, and in special promotions for CondeNet.