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Charlotte Clarke

Teaching Kitchen Coordinator

The Teaching Kitchen’s own Mary Poppins, Charlotte was born in Hertfordshire, England, and studied politics and international relations at the University of London, Royal Holloway.

Charlotte came to the US in 2011 to work for the Walt Disney World Resort in Florida. “I worked at the United Kingdom Pavilion at Epcot,” she said. “I was in the historical research center helping guests trace their ancestry, coat of arms and family history.”

Charlotte then returned to the UK where she kept things running smoothly at the National Center for Circus Arts. A full scholarship to Ohio University brought her back to the US, where she earned a Master of Education degree.

She continued to work with universities throughout the US and in 2017 arrived here to spend a year at CSU. Leaving higher education to work in a family setting, Charlotte became a private chef for a family with many children and lots of unique food intolerances. “Sometimes cooking meals felt like a Chopped challenge,” she said, “But I learned so much about food and I’m excited to bring that knowledge to Ginger and Baker.”

Charlotte joined Ginger and Baker in 2020 and her varied background and fresh ideas continue to enliven the Teaching Kitchen. “I’m looking to offer fun classes that are educational, community building and experiential,” she said. “Where we get to play with flavors and different recipes to create unique experiences, so you can take a piece of Ginger and Baker home.”

When not working, Charlotte loves spending time with her new daughter, Rory Joan, born in August of 202o. She also enjoys hiking and camping with her husband, Tyler, a bearded giant gem of a man, and spending time with their very important dog, Koda, and two cats, Biscuit and Grant.

Her favorite pie? “I love Ginger and Baker’s cherry pie!”

Rory Joan in all her cuteness




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