Acknowledgments

The faculty in the baking and pastry program at J&W deserve a special thanks. They let me into their bakeshops, answered my questions, presented me with practical problems, and made me feel like I was one of them. They demonstrated firsthand to the students through their own knowledge and understanding of science that science does indeed belong in the bakeshop. They have made my years at J&W immensely rewarding, challenging, and fun, and that has made all the difference to me. In particular, I would like to thank Chefs Charles Armstrong, Mitch Stamm, Richard Miscovich, Jean Luc Derron, and Robert Pekar for their kind words, their support, their friendship, and their food. They are amazingly sharing and caring, and I am sincerely grateful.