An Amherst, Massachusetts native, Jeff Stutsman earned his degree in food science at the University of Massachusetts while also cooking in local restaurants. After graduation, he worked in food research and development before relocating to NYC to attend the French Culinary Institute. Jeff joined Momofuku in 2013 and is the Director of Operations at the Culinary Lab.
Such a great portrait of the flavors and people of Thailand. His passion and commitment to exploring and understanding this country's cuisine is a remarkable and has really changing the way we think of Thai food in this country.
The level of execution in his kitchens comes through in his books. The do's and don'ts and precision given in all the recipes is so useful, particularly in when it comes to breads and pastry which can be so fickle.
Shurtleff and Aoyagi have made unmatched and astonishing contributions to the English language about Southeast Asian fermentation. They have opened the doors to so many Southeast Asian techniques and traditions.