Romanna Jones-Clark “Ro”
Romanna Clark’s passion for cooking, creating and experimenting with food started early on growing up in Compton, California. As a third grader she would ride her Schwinn Yellow Stingray bike with basket to Safeway to buy a Duncan Hines Cake Mix. She was a student helper in her elementary school cafeteria assisting with lunch preparation. Romanna’s food imagination and creativity started young she fondly remembers creating what she called the “ Hospital Burger” (plain) and the “California Gold Nugget Burger” stuffed with Yellow Cheese back in 1976.
She had three great teachers in her early years, her mom and two fathers. Romanna’s mom is a true scratch Southern Cook who would prepare Sunday meals seven days week. She was blessed with two fathers that taught her how cook. Her “West Coast” Father was a Cook and Pastry Chef in the Navy for 22 years. He taught her how to BBQ on a 55 gallon drum and make custom cakes for her elementary school. Her “East Coast” Father owned a restaurant in New Jersey called “Somethin to Eat” he created and sold specialty seasoning blend manufactured by a local food manufacture. He taught Romanna everything she knows about creating great flavor in foods and the gift of product development.
Romanna’s professional food experiences during high school were fast food jobs, waitress and short order cook. During college she worked summers in her father’s restaurant, catered for friends and family. She is a self-taught culinarian and life time student of research development which has provided her a platform to truly express her love for Culinary Science. Romanna’s professional corporate career has been very rewarding. She has been mentored by world renowned Chefs and by some of the top food scientists in the industry. Romanna corporate Research and Development career of over 25 years started as a Food Technologist. Her career continued as Project Manager, Director and Vice President of Research and Development. Her teams have created sweet and savory products for retail, food service, and industrial food industry segments.
Romanna received a BS degree in Foods and Nutritional Science from Cal State San Bernardino, a MBA from University of Phoenix and a Baking and Pastry Certificate from Cerritos College. She has taken courses with the American Institute of Baking and the Culinary Institute of America. Romanna has been an active member of the Institute for Food Technology and Research Chefs Association. She has also traveled aboard to Mexico City, Tlaxcala, Puebla, Oaxaca, Veracruz, Puerto Rico and Caribbean for culinary immersion courses.
Other Passions and Curiosities Doll Collecting, Road Trips, Entertaining and Feeding Hungry Folks, Collecting Cookbooks and Teaspoons.
Favorite Quote: A Recipes Has No Soul. You as the Cook Must Bring Soul to the Recipe – Thomas Keller
Reiko has been in corporate Sales & Account Management for more than 25 years. She has led sales and account management teams for major fortune 500 companies. She’s committed to make an impact on your project and creating Customer for Life relationships. Reiko’s philosophy is if any client is not fully satisfied with the end result of any project, she’s not doing her job!
Reiko has a proven track record in consistently achieving and exceeding client’s goals and objectives. Extensive knowledge coupled with creative ideas in bringing a client’s project to life; Strong analytical and planning skills; ability to impact a client’s bottom line and ROI.
Other Passions and Curiosities- Working out with my husband or daughter, reading a good book and watching DIY.
Favorite Quote: I dream of things that never were, and ask why not? – Robert Kennedy