Chef of the Month: Kelsey Barnard Clark of KBC

Name: Chef Kelsey Barnard Clark

Name of Restaurant: KBC

Restaurant Address: 151 N. Foster St., Dothan, AL

Restaurant Phone Number: 334-446-0885

Where were you born and raised?

Born in Atlanta, raised in Dothan.

What inspired you to become a chef?

I was always interested in cooking. There isn’t a memory where cooking isn’t included.

Where did you train to become a chef?

I graduated from the Culinary Institute of America in Hyde Park, NY. I worked savory under Gavin Kaysen at Café Boulud and then worked in pastry at John Fraser’s, Dovetail.

What other jobs have you worked within the food industry?

I worked for a local caterer, Larry Williams, throughout high school, and also for a cake decorator. In college at Auburn, I worked at a sandwich shop, Bizilias.

What’s the most unusual thing that’s ever happened to you on the job?

My 6- and 10-year-old nieces love to come up to the restaurant and ‘help’ whenever they can. I once had a customer get absolutely irate because my niece delivered her macaron to the table.

What are your professional goals?

I’d love to open more restaurants, continue to grow, and be able to give good jobs to people who normally wouldn’t be able to find them.

What are your favorite hobbies?

I LOVE plants. I spend a significant amount of time pruning.

If you won the lottery, how would you spend your winnings?

I’d definitely donate a chunk to the Dothan animal shelter. Take my staff on some culinary trips. Buy a ridiculous amount of plants.

What’s your favorite seafood dish to serve up for yourself and your family?

You can’t ever go wrong with a low country boil!

What makes Alabama Gulf Seafood special?

Community. Any time you can get chefs and farmers talking and sharing ideas/stories it’s always positive.

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