Speakers

Max Clark worked in veterinary medicine for 12 years, before completing the Diploma at Leiths School of Food and Wine, in 1988. After graduating, she worked as a chef for the Roux Brothers and Covent Gardens’ Spa Sanctuary. She has worked as a caterer and makes wedding and special occasion cakes. She joined Leiths School as a teacher in 1989, where she taught for 10 years, before becoming the Buyer. She has written for Leiths Daily Mail recipe coloumn, and contributed to Leiths Cookery Bible and is a co-author of Leiths Vegetarian Bible, she is the co-author of Leiths latest cookery book, Leiths Meat Bile, due for release July 2010. Max lives in London.