Jen Clarke is dean of the School of Graduate & Professional Studies at the Culinary Institute of America, where she oversees a portfolio of graduate and professional programs preparing leaders at the intersection of food, business, health, and social impact. With more than 20 years of experience across higher education, nonprofit leadership, and public service, she brings a deep commitment to education as a driver of healthier communities and a more sustainable future. Her career includes executive leadership roles advancing intercultural understanding, educational access, and philanthropic innovation, along with senior positions in university strategy and advancement. Earlier in her career, she served in the Canadian government, working in partnership with NGOs and civil society organizations on issues of food security, human rights, and local governance, supporting programs that strengthened community capacity and inclusive development. (Catskills, NY)