It seems we can’t find what you’re looking for. Perhaps searching can help.
Clara Bennett
Louisville, Kentucky
Sullivan University – National Center for Hospitality Studies
Associate Degree in Culinary Arts
Focus: Baking and Pastry Arts, Recipe Testing, and Culinary Journalism.
Clara specialized in crafting desserts that blend classic Southern comfort with modern techniques, while developing strong writing skills to tell the story behind every dish.
Lane Community College (Certificate Program)
Certificate in Food Writing and Photography
Focus: Culinary storytelling, recipe formatting, food styling, and visual presentation.
Baking and Pastry Development, Gluten-Free and Allergy-Friendly Recipe Creation, Culinary Storytelling and Food Journalism, Recipe Testing and Standardization, Southern Comfort Foods and Modern Twists
Clara Bennett brings creativity, warmth, and a little sweet tooth to Make, Take, Bake. Raised in a family that believed good food could fix just about anything, Clara’s earliest memories are tied to the smell of biscuits baking or pies cooling on the windowsill.
Her culinary path officially began at Sullivan University, where she sharpened her baking skills, learned the science behind perfect pastries, and grew a love for recipe writing.
Clara’s mission is simple: Make sure everyone feels welcome in the kitchen, regardless of skill level, dietary needs, or experience.
Clara’s Accomplishments
- Published over 150 recipes across blogs, magazines, and food journals.
- Developed “Sweet Takes,” a popular mini-series of single-serve dessert recipes for mettabk.com.
- Featured in Louisville’s Taste Local magazine for innovative plant-based and gluten-free baking.
- Led online baking workshops teaching beginners how to master classic Southern desserts.
Behind The Scene
When she’s not baking, Clara loves treasure-hunting at vintage flea markets, tending to her backyard herb garden, practicing food photography, and traveling to explore regional cuisines.
Clara’s Favorite
- Nailing a gluten-free biscuit that even her Southern grandmother gave two thumbs up.
- Photographing her first triple-berry pie that ended up featured in a local food journal.
- Teaching a virtual pie-making class where a 12-year-old student made their first-ever lattice crust.
Clara’s Advice
“Every good memory I have starts at a table. I believe one good recipe can turn an ordinary day into something you’ll remember, and I’m here to help you find that recipe.”