Hooked on Nature with Chef Earl

Chef Earl and Clark students showcase invasive species while supporting outdoor education

By Malena Goerl, Staff Writer, Communications & Marketing

Chef Earl topping hushpuppy dish with greens in front of eager guests reaching for the food

Hushpuppies and bourbon sauce in serving boats with student leaning over table to insert toothpicks

The McClaskey Culinary Institute’s own Chef Earl Frederick competed for his fourth year at the annual Hooked on Nature dinner and auction on August 16. Hosted by Columbia Springs Environmental Education Center in Vancouver, the event connected community members to nature while raising funds for conservation efforts, invasive species awareness, and outdoor education programs that reach thousands of local youths. 

This year’s culinary challenge carried a twist: each dish must highlight an invasive species found in the Pacific Northwest. Chef Earl, already a two-time winner of the friendly competition, served up a Cajun-inspired classic with a regional flair—crawfish hushpuppies with a blackberry bourbon sauce. The crawfish, an invasive species in this area, surprised many guests. The blackberries, meanwhile, were picked up fresh that morning at a local farmers market.  

“In New Orleans, you can’t have anything good without bourbon,” he joked as he delicately poured the sauce into the serving dish. Although he hails from New York, his family roots in the South have greatly influenced his Southern-meets-Northwest cooking style.  

Clark students also gained valuable experience through the event. Culinary students are required to complete 80 internship hours each summer, and two of them assisted Chef Earl throughout the evening. Second-year student Angelina Claus carefully shaped hushpuppies as Chef Earl offered pointers: “It’s like packing ice cream,” he instructed while she dropped each scoop into sizzling oil (pictured below).

Chef Earl and student Angelina preparing hushpuppies by scooping dough into hot oil

The community spirit extended beyond the kitchen. When another vendor needed an extra hand, Clark students stepped in to help plate food for guests—an example of the teamwork Chef Earl values about his industry. 

“It’s all about comradery,” he said. “We’re a community.” 

The evening drew local leaders as well, including Vancouver Mayor Anne McEnerny-Ogle, who chatted with Chef Earl and Angelina about his dish and laughed over the many names for crawfish: crawdad, crawdaddy, even muddog. 

Vancouver Mayor Anne standing with Clark student and Clark's Chef Earl under a tent outside, in front of a table with Chef Earl's crawfish dish.

Pictured: Vancouver Mayor Anne McEnerny-Ogle, Clark student Angelina Claus, and Chef Earl

“I’m such a fan of your restaurant—I go as often as I can!” One guest shared with Chef Earl, referring to our very own student-run restaurant on campus. For many in attendance, the night was not only about conservation, but also about celebrating the local talent and students shaping the culinary community. 

Learn More About the Culinary Institute at Clark

The Tod and Maxine McClaskey Culinary Institute at Clark College is the only public, accredited culinary program in the metro region offering a two-year associate in applied technology degree. Students benefit from a rigorous curriculum, a seasoned team of instructors with real-world experience, a state-of-the-art culinary facilities, and strong industry partnerships. Learn more about Cuisine Management at Clark College on Clark's website.    

Photos: Clark College/Malena Goerl