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Food and Wine
Capital Gazette Communications
Published
07/28/10
Ever since learning Lebanese cooking from his grandmother, Kurt Clodfelter wanted nothing else but to be a chef. By the eighth grade he had his first catering job - a brunch for parents and school bus drivers at Old Mill Middle South. Then came stints in local kitchens, followed by rigorous training at the Culinary Institute of Art. 
Courtesy photoKurt Clodfelter, executive chef at Fishpaws Marketplace, created a recipe for poached shrimp salad with avocado and papaya that will be featured nationally on bottles of J. Lohr Riverstone chardonnay. Clodfelter didn't find a kitchen he didn't enjoy and worked his way through nine local restaurants as either general manager or chef. Life was good, then one day he said "my legs just gave out." After two months of medical tests, the then 23-year-old aspiring chef was...
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