Clayton Sherrod
Clayton Sherrod (born 1944 in Birmingham) is a chef and entrepreneur, owner of Chef Clayton's Food Systems.
Sherrod began working at age 13 as a caddy at the Vestavia Hills Country Club after his father suffered a heart attack. Within a few weeks he moved into the club's kitchen as a dishwasher and temporary chef's assistant, but ended up finding his calling. He was promoted to sous chef when he was 19 years old, and assumed the role of executive chef on an interim basis, but remained in that position at the club until 1978.
While working at the club, Sherrod began taking classes at the American Culinary Institute in Hyde Park, New York. He left Vestavia to open his own catering company, which earned long-term contracts with Alagasco and U. S. Steel. In association with Alagasco, Sherrod has authored four cookbooks.
Sherrod is active in the American Culinary Federation and founded the ACF's Birmingham chapter, through which he has been involved in promoting culinary arts in the Caribbean. He is also a coordinating chef for the national Black Family Reunion program and has traveled with World Cooks Tour For Hunger and partnered with Kingsley Holgate in efforts to reduce malarial infection in Africa.
Sherrod serves on the board of Culinard. He also chairs the Museum Foundation of the Alabama Negro League Association.
References
- Wolf, Gillian (1997) "Clayton Sherrod". Answers.com - accessed January 16, 2013
- "A Black Chef At An All-White Club Who 'Never Looked Back'" (January 17, 2014) National Public Radio
External links
- Clayton's bio at Chef Clayton's Food Systems' website