A native of Hammond, Indiana, AJCCs Leo Clark has been accepted into the elite Advanced Training program for Culinary Arts at the Treasure Island Job Corps Center in San Francisco, CA. While enrolled at AJCC, Leo successfully completed his culinary trade under the hands-on supervision of Chef Sophia McCrary. Prior to his Advanced Training acceptance, Leo Clark was required to provide correct answers to a barrage of complex culinary questions via telephone interview before he could be considered for acceptance into this prestigious Treasure Island J.C. program. These diverse interview questions ranged from the “preparations of appropriate sauces” to the “proper usage of specific cutlery. “ As a result of the intense training Leo Clark  achieved from AJCCs culinary trade, and the rigid WBL (Work Based Learning) schedule he had as a Chefs’ apprentice at the Columbus, Indiana Clarion Hotel, Leo “aced” his A.T. interview with flying colors! It is important to note, that upon completion of the Treasure Island A.T. program, the “sky’s the limit” with regards to well-paying culinary employment positions. Leo Clark could easily use his skills on a Cruise ship as a Pastry (dessert), Sous (cooking/plating), or Grand Manger, (cold foods) Chef; commanding  an entry level salary of $60,000 or more. As a congratulatory gift of farewell, AJCCs Dept. of Academics gave Mr. Leo Clark a copy of the New York Times bestselling book Sauces (3rd Edition) by James Peterson. The book contains well over 385 recipes that are currently used worldwide by Master Chefs. So…. from the faculty and staff here at AJCC, we proudly bid “Adieu” to Mr. Leo Clark and “Bon Appetite!” We are proud to say we trained America’s next TOP CHEF!