Claire is a Great Lakes Culinary Institute student from Traverse City, Michigan. Claire grew up trying new foods, and her study abroad experience in Argentina created a lasting food and agricultural education that still impacts her today. A true Michigander, one of Claire’s favorite things to do in the summer is to visit the Sara Hardy Farmers Market, and loves the search for the perfect pumpkin in the fall.
Claire holds an interest in local foods and seasonality, and has a strong belief in community. Stemming from this belief, she created and leads the GLCI Locavores, a student group which pursues learning and professional opportunities from our community of culinarians in the Northern Michigan area. A Culinary Sales and Marketing major, Claire will head into the final stage of her degree by taking part in the working restaurant lab class at Lobdell’s, A Teaching Restaurant, this Fall semester. She also holds a degree in Spanish Language and Literature and Hospitality Management from Grand Valley State University, and has spent time professionally in Education and Sales before deciding to pursue a culinary degree.
Claire spends most of her waking hours planning for her next kitchen project, loves buying vintage clothes, and can be found loudly singing along to Margo Price. Besides learning from her internship experience with Taste the Local Difference, she has a goal to learn how to cook amazing meals over an open fire this summer, inspired by Francis Mallmann and Sarah Glover.
She is thrilled to be a part of the Taste the Local Difference team as the Communications & Outreach Intern. She is most excited to learn more about making an impact for the local food scene. Purchasing from a sustainable food system and then using those foods without waste is important to Claire, and celebrating those that help create our successful culinary community is her passion. She can’t wait to get started!