Noah Clickstein grew up in Winchester, MA, twenty minutes outside Boston. He credits his love of food to growing up in the communal and cuisine elements of a “highly cultural and semi-religious Jewish home.” This led him to the Culinary Institute of America and his profession.
Outside of cooking for a living, his hobbies surround the exploration of cooking. His other hobby is quality time in the outdoors. As a child he was an active member of his local Boy Scout Troop, making it to the rank of Eagle Scout.
He started at Boston landmark, “L’Espalier” , working his way up to dining room Captain. He spent three years at “Juliet + Company” as sous chef and as an early shaper of dining room service programs. He is now a founding member of the culinary team at “Peregrine” in Cambridge, MA.
“I love working with Temple Isaiah, Mazon, Boston Food Bank, Ruminator Spice Co., Curio Spice Co., Dog patch Farms, Eva’s Garden, Joyce Farms, and many more. “
Make Bubbie Proud.
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