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Cooking with Clive

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ABOUT CLIVE BERKMAN

Clive Berkman is known as the chef, manager, and owner of one of the finest restaurants in Houston. Under his guidance, the restaurant achieved many accolades, including The DiRoNa Award and Travel and Holiday magazine’s Dining Award. It was one of only three restaurants in Texas to win Wine Spectator magazine’s Grand Award.

A native of Johannesburg, South Africa, Berkman began his culinary career in the South African Army as a kosher chef. Upon leaving the army, he attended chef training at Cassio College in London and traveled to the vineyards of Germany and France to learn the art of winemaking. After completing his education, Berkman relocated to New York and later moved to Miami, where he met his mentor, Victor Broceaux, director of research and development for Restaurant Associates. They worked together to open Reflections on the Bay in the Miami Marina.

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Aug 14

Hats

Whenever I put on a different hat or cap I always ask myself “does it suit me?” how does it look on my head? It looked great on the guy in the movie! In life it is the same way…I must find the hat that is best suited to myself… (read full article)

blog

Aug 14

Hats

Whenever I put on a different hat or cap I always ask myself “does it suit me?” how does it look on my head? It looked great on the guy in the movie! In life it is the same way…I must find the hat that is best suited to myself… (read full article)

blog

Aug 14

Hats

Whenever I put on a different hat or cap I always ask myself “does it suit me?” how does it look on my head? It looked great on the guy in the movie! In life it is the same way…I must find the hat that is best suited to myself… (read full article)

blog

Jul 28

Relentless Passion!

Two words that define themselves by just saying them…..Relentless Passion. Let me say it again: Relentless Passion. Julie and Julia “the movie”  touches on every one of our senses. (Yes I did have the occasional popcorn whiff ) In (read full article)

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Jul 28

Relentless Passion!

Two words that define themselves by just saying them…..Relentless Passion. Let me say it again: Relentless Passion. Julie and Julia “the movie”  touches on every one of our senses. (Yes I did have the occasional popcorn whiff ) In (read full article)

blog

Jul 28

Relentless Passion!

Two words that define themselves by just saying them…..Relentless Passion. Let me say it again: Relentless Passion. Julie and Julia “the movie”  touches on every one of our senses. (Yes I did have the occasional popcorn whiff ) In (read full article)

blog

Jul 21

Quotes to live by

The hardest customer to get is the one you lost. If the customer wants vanilla give them vanilla. (read full article)

blog

Jul 21

Quotes to live by

The hardest customer to get is the one you lost. If the customer wants vanilla give them vanilla. (read full article)

blog

Jul 21

Quotes to live by

The hardest customer to get is the one you lost. If the customer wants vanilla give them vanilla. (read full article)

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Jul 13

New York Book Fair

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blog, reviews, testimonials

Jul 13

New York Book Fair

(read full article)

blog, reviews, testimonials

Jul 13

New York Book Fair

(read full article)

blog, reviews, testimonials

Jul 09

Joseph then answered…..It is not in me; Genesis 41:16

In the same way I was with Moses I will be with you.  I will never leave you ……. (read full article)

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Jul 09

Success!!!!!

Is it measured in medals or $ and cents ? How After hearing a radio interview featuring your Empty Bottle Moments cookbook I ordered the book. I read it cover to cover while on a road trip and am anxious to try the recipes. Your stories are beautifu (read full article)

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Jul 02

Chillin n grillin

Get outside this weekend and do something different on the grill. “I enjoy hearing Americans discuss—and often argue about—grilling and barbecuing. They debate the best sauce, vinegar- or tomato-based, and they fiercely defend their preferenc (read full article)

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Jun 27

Lagniappe

When in a foreign land do as the locals……. Having just eaten some Bayou specialities, Fried alligator tail, gumbo, boiled shrimp and crab I am starting to talk cajun “Lagniappe”. It is that little extra we put in the dish. Cor (read full article)

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