Chefs and Other Food Professionals

Chefs, caterers, restaurant consultants, restaurants, teachers, and cookbook authors have been unstinting with recipes, practical advice, and encouragement. In part because the “Produce Pro” series I write for Food Arts keeps me in regular contact with these professionals, this book’s culinary picture is painted in colors contributed from their diverse palettes (and palates). Their names follow alphabetically with the most current affiliations I was able to determine. My apologies if press time did not match career changes. Other culinary authorities whose written words are cited are listed in the bibliography.