Start with a degree in literature from U.C. Santa Cruz, and another one from the California Culinary Academy, add twelve years as a professional chef and culinary consultant and season to taste with experience cooking in France and Great Britain.

Stir briskly and professionally, and you get Margaret Clark. She will get the job done. And she will get it done with a smile. Her website work has won award after award.

"My job is to make sure each program works," says Margaret. "Whether you're cooking, writing, or marketing, the answer to the question is always the same - the details matter."

Of course, good taste doesn't hurt either.

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