My Molecular Cuisine Kit
Anne Cazoris a doctor of Molecular Gastronomy and food engineer. She created her own company: Cuisine Innovation, a consulting and training firm also offering online sales of products and equipment for culinary innovation.Christine Lienardis an engineer in the food industry, holds degrees in food safety and health & nutrition, She has participated in several food research projects and worked in the field of culinary technology.The translator,Chef Gui Alinatis a certified executive chef, food writer, and food photographer. Born, raised, and trained as a chef in Provence, Chef Hui is an instructor at the Art Institute of Tampa and the Jacobson Culinary Arts Academy in Tarpon Springs, Florida. His first book,The Chef’s Repertoire, won a Culinary Academy Award for Literature in the Culinary References category of the International Annual Cookbooks and Culinary Arts 2009 Awards Program.