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 developing the dessert menu for a new restaurant, helmed by a fellow Perry St. alum and slated to open this fall, where she will be pastry chef. She is 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.