Kim B. Clark bigraphy, stories - Educators

Kim B. Clark : biography

March 20, 1949 -

Kim B. Clark (born March 20, 1949) has been the president of Brigham Young University–Idaho since 2005. Before this appointment, Clark served as Dean of the Harvard Business School (HBS) from 1995 to 2005 and as the George F. Baker Professor of Administration.

LDS Church service and Family

Clark has served in various leadership capacities in the LDS Church, including bishop, scoutmaster, elders quorum president, gospel doctrine teacher, and counselor in a stake mission presidency. Clark was called to be an Area Seventy in the church's Idaho Area on March 31, 2007.

In 2005, Clark left the Harvard Business School after LDS Church president Gordon B. Hinckley appointed him as president of Brigham Young University–Idaho.

Clark is an Eagle Scout and a recipient of the Distinguished Eagle Scout Award. He and his wife, Sue, have seven children.

Academic life

Clark matriculated at Harvard University in 1967 as a pre-med major and left after his freshman year to serve the LDS Church as a missionary in Germany. Upon his return to the U.S., he enrolled at Brigham Young University. After he and his wife, Sue, married in the Salt Lake Temple in June 1971, Clark resumed his studies at Harvard, where he received B.A. (1974), MA (1977), and Ph.D. (1978) degrees in economics. Clark joined the Harvard faculty in 1978 and served as Dean of the Faculty at Harvard Business School from 1995 to 2005.

While a professor at the Harvard Business School, Clark's research focused on modularity in design and the integration of technology and competition in industry evolution—particularly within the computer industry. He has published several articles in the Harvard Business Review and other peer-reviewed academic journals. A few of his papers were co-authored with former HBS associate dean and current BYU-Hawaii president Steven C. Wheelwright.

Living octopus

Living octopus

In countries which are located near sea coasts, sea food is an important part of national cuisine