About
About Clementine
You could often find four year Clem sitting on the counter covered in batter patiently waiting to lick every inch of the bowl.
The kitchen has always been her happy place. Being born to a french mom who owned a french restaurant, good food has always been a focal point.
Her first real kitchen job was a summer internship at Alice Waters’ Chez Panisse, in Berkeley, California when she was 16. She worked under their head pastry chefs Mary-Jo and Carrie who were a big influence on her. Without sorting through berries to find the most attractive or cracking and separating hundreds of eggs, she would not be where she is today.
Between her two summers there, she closely watched and learned how to perfect the art of fruit gallets, buttermilk cake, ice cream churning and so much more.
In 2022, she moved to Paris to attend Ferrandi Paris, school of culinary arts and hotel management and graduated from the intensive pastry program. Upon completing her program, she went on to intern in the palace hotel, Le Bristol in the 3 Michelin star restaurant, Epicure. Directly after, she interned with a small patisserie on the other side of Paris, A La Croix Pâtisserie for a completely different approach to patisserie production.
Her year in Paris came to a close and she settled back into her life in San Diego. Here, she worked at a french patisserie in La Jolla as a sous chef.
Finally branching off on her own, Clementine’s Confections was born.
