Food Informants is a week-in-the-life series profiling fascinating people in the food world. We hope it will give you a first-hand look at the many different corners of the food industry. Know someone who would make a great Food Informant? Tell us why.

Dominique Ansel served as the Executive Pastry Chef for Restaurant Daniel under chef Daniel Boulud for six years. During his tenure, the restaurant won its first 3-star Michelin rating, a 4-star New York Times review and James Beard’s Outstanding Restaurant of the Year Award in 2010. In 2013, Chef Ansel received his own James Beard Award nomination as a finalist for Outstanding Pastry Chef at his eponymous bakery.

It’s a long way from home for the chef, who grew up near the north of Paris as the youngest of four children. It was his father, Dominique Ansel (Senior), who first sparked his interest in cooking. At 16-years-old, Dominique (Junior) began his formal culinary training, taking a break for compulsory military training and later returning to joining the ranks of the legendary French pastry institution, Fauchon. At Fauchon, Dominique spent 7 years traveling the world to open shops in places ranging from Egypt to Russia to Kuwait.

Today, Dominique has been named one of the “Top 10 Pastry Chefs in the United States” by Dessert Professional Magazine in 2009. In 2010, Dominique was chosen by Time Out New York as one of the city’s “Top Ten Pastry Chefs You Need to Know.” He also received the award for the Best Dessert Menu in the US by Pastryscoop.com in 2007. An active part of New York’s dining scene, Dominique’s work is featured in multiple cookbooks and magazines.

Read more about how Dominique handles the massive crowds waiting in line for a cronut.

Monday, July 1

3:30am: Wake up. When you’re up this early, you get to see a lot of suits and miniskirts doing the “walk of shame.” Always makes me laugh a bit.

4:00am: When I arrive at the bakery there are two girls lying on the doorstep sleeping and waiting for Cronuts. My landlord tells me that sleeping on the doorway of a building entrance is actually illegal, but it’s my entrance and they’re not really bothering me so I kind of lightly tiptoe over them. “Did you step over those girls?” asks my Chef de Partie when I get in. Guess he did too.

4:15am – 8:00am: Run, run, run! Between now and when doors open, we are producing all fresh batches of viennoiserie items: the croissants, cannelés, DKA (our version of the kouign amann), more than 10 tarts and cakes to assemble and plate. And yes -- a couple hundred Cronuts. People are so particular about the exact number of Cronuts, but it’s not the way cooking works. Sometimes there are casualties in the fryer; sometimes you have a little more. We’re not a factory…we’re still just a kitchen.

6:30am: The crew from France’s Channel M6 arrive to film the line and some b-roll of the kitchen. They tell me I now speak French with an American accent.

7:00am: Starting from 7am at 20 minute intervals, we send staff out to thank the customers waiting in line and explain to them the process. “Two Cronuts per person… Please be kind and quiet to the neighbors…Thank you for visiting us today.” By now, the line has gone down half a block and around the corner. We send out piping hot batches of made-to-order madeleines for the customers to try. A pregnant lady in line looks very hot and uncomfortable, and one of the baristas brings out some ice water for her and anyone else. We give her baby one of our bakery bib gifts that say “What the French?!” on it and she cheers right up. It’s the first day we’re launching the July flavor for Cronut, which is blackberry, so I see a lot of folks in line who already tried the May and June Cronut.

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8:00am: Every day at 8am, I open the doors myself and welcome in the line. It’s been almost 4 hours of intense kitchen work for us, and I’m a sweaty mess, but I’m always happy to see everybody. Sometimes they applaud, sometimes they just scream “CRONUTSSS!!!” I take some pretty ugly and sleepy photos with my uncombed hair and three day old beard. Just really grateful everyone came out.

8:00am – 9:30am: I help with the front of house staff to package and serve the customers. They’re not all there for Cronuts and actually pick up a lot of other pastries and items, so I explain my favorites. Right now, I really love the Sunflower Tart, which has rolled up slices of fresh apricots and a passion fruit curd –- it’s this gorgeous sunset-colored dessert that has a hint of exoticism from my friend Lior’s Boite D’Epice spice blend, Mish Mish (saffron, honey, lemon peel, and peppercorn). Some folks ask for autographs of their “Keep Calm and Cronut On” posters, which a local group of artists at Coolculinaria made for us.

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10:00am: I eat a DKA.

11:00am: Mondays are busy days because we start taking pre-orders for two weeks in advance by phone for orders of 6 or less Cronuts. The phones start ringing. Sometimes I pick up and try to help, but most days my managers handle it. Customers are tweeting me screen shots of how many times they’ve been dialing in. And we also get a barrage of emails saying that phone isn’t working. It’s working, just busy… The first couple of calls are ecstatically happy, and then we start apologizing.

12pm: This also ends up being the day that we take requests by email for large orders of Cronuts (50 or more) for the month ahead. It’s the first time we offered this, and the requests are coming in for August. I log into the account –- there are 60 emails alone that came in at 12:00am sharp, and close to 100 emails for 12:01am. “Don’t worry about it, Chef. We’ll get through these,” my managers tell me. By the end of the day, they have responded personally or by email to 600 requests.

2:00pm – 4:00pm: More kitchen time. We work on tasting some of the items we have planned for fall and add in a few tweaks. We’re low on macarons, so I chime in to help pipe.

6:00pm: It’s a lot of administrative and logistical work at this point.

8:00pm: Home. I cook up some Taiwanese beef noodles with a smashed cucumber salad. I was taught by a very good teacher, and if you didn’t know I was a French pastry chef, I might just fool you into thinking it was the authentic thing.

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Tuesday, July 2

3:30am: You guessed it, I’m awake.

4:00am – 8:00am: Repeat everything that we do every day. A lot of folks say they’re waiting in line by 3:30am, but it’s largely exaggerated. I’m here, I don’t see anyone.

8:00am: Today the first customer in line gave a victory scream upon purchase of two Cronuts, a 4-piece DKA box, and 5-piece cannelé box. He ran outside to high-five everyone marathon runner-style down the line and disappears into the distance.

10:00am: DKA for breakfast. I really love it. Just really crispy and caramelized on the inside with these super soft tender layers within. Here’s a gratuitous food shot.

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11:00am: We sit down to discuss new fall flavors for Cronuts. The team decides to launch a Facebook contest on what the August flavor should be between two that we’re working on: Coconut or Passionfruit. There are 132 comments within the first 2 minutes -– it looks like Coconut is in the lead.

We move on to discuss our ice cream creation –- we do one every summer. I thought about my trip to Istanbul a few years back when I first tasted dondurma ice cream, which had a distinctly chewy consistency. I decide to make a modified marshmallow recipe that’s a cross between marshmallow and ice cream and I wrap it around a soft vanilla custard ice cream. “Let’s add some crispy feulletine and chocolate on the inside,” suggests the team. And then came the spark –- “What about the cone, Chef?” Instead of a cone or cup, we decide we’ll be sourcing branches and smoking them so the whole experience feels like eating a s’more, but frozen.

3:00pm: We’ve got our first try at the Frozen S’more and we’re toasting it and smoking the sticks, and the whole kitchen smells like a camp ground. Pretty good stuff.

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8:00pm: Leave the bakery, get home and decide to buy tickets for Man of Steel. Fell asleep somewhere around the time Russell Crowe came back as a computer animation programmed with his consciousness.

Wednesday, July 3

3:30am: Hello world, it’s me again.

4:00am – 8:00am: The Cronut story of the day was an 89-year-old-man who came to wait in line to celebrate his son's 60th birthday. They stood since 6:30am, and took a picture of me with the Cronut. Before I run off, the elder father tells me it’s the most amount of quality time they’ve spent since going to baseball games when his son was young. It was incredibly heart-warming.

8:00am: Over 500 people with a line down two blocks. Huffington Post editor, Andy Campbell, who came by later to say “hello” and is a really nice guy, lives just across the street, took a pic from the fire escape with his girlfriend and it went viral.

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9:00am: A journalist calls from NBC and says she saw a picture of the line floating around Twitter. “Are you guys okay in there?” That’s all she wanted to know. And she sent her support.

11:15am: I’m heading up to the Martha Stewart offices to chat with Martha on Sirius XM radio today. I met Martha a few times when I was the Executive Pastry Chef at Daniel, and she has been really supportive of the bakery since we opened. Every year for her Christmas party, she orders a large amount of the DKA’s, a type of buttery caramelized croissant that is a specialty in Brittany. The assistants and producers of the show are really on top of things. “Martha’s ETA is in about 1 minute,” they told. “Thirty seconds…five seconds.” And there she was.

We chat about different types of French pastries, including a galettes des sucres that Martha had at Perouges. I’ll try making some, I promised her. She offers up some apple branches for our Frozen S’mores after hearing that we test three types of wood: birch, bamboo and willow. We answer a few callers, and were done just before 1pm.

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1:00pm: I taste test the savory items that we do in shop. A few days ago, I had some really good brisket sandwiches from Ubon’s while I was on The Opie & Anthony Show on Sirius XM. Josh Ozersky made it for me himself, and he’s a certified barbecue judge, so nothing but respect. Anyways, it reminded me to taste test our roasted pork sandwich and make sure it was as moist and juicy as it should be. I also taste the soup and a few bites of avocado toast.

3:00pm: I eat a cannelé every day at 3pm and a few days ago Niko Triantafillou from Dessertbuzz -– a very good guy and friend -- brings me a truffle-flavored savory cannelé. It wasn’t bad, actually. Today there’s another box left here and I look around to find Niko to see if it was him or another secret admirer who left it. Back to the kitchen.

5:00pm: I sit down with my managers again to plan for the week, and follow-up on how the new interns are doing before heading out to the Bowery Hotel for drinks with friends. They are probably the only two friends who haven’t asked me for a Cronut, and I really appreciate them for that.

9:00pm: A quick bite at Soba Totto where I order the chicken tail and chicken oyster yakitori with my Dassai 23 Kamo Soba (they use sake lees to make the noodles themselves).

Thursday, July 4

8:00am: Time to give a motivational speech to the team. Happy 4th of July, everyone! We’ve got three of us inside, and a couple hundred folks outside. Let’s do this. Cronut story for today is a family that came from Canada to celebrate the wife being cancer-free. “It’s a miracle,” she said. “And trying a Cronut was on my bucket list.” I give her a hug.

12:00pm: Running low on pastries as this was a much bigger crowd than expected. The Paris-New York, a specialty twist we do on the Paris-Brest was the first to go. Followed by the Will Cotton Fraisier, a strawberry short cake I did in collaboration with artist Will Cotton (you know, the guy who did Katy Perry’s “California Gurls” video?). I run back in and help the team make a few more pastry items to last to the afternoon.

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4:00pm: The case looks like this. (The guy in it is Mike, our very first customer ever, and he still comes all the time. We love Mike.)

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7:30pm: This is the first time I sit down for the whole day, and I’m glad it’s for a meal at Salumeria Rosi on the Upper West Side, one of my favorite spots. Chef Cesare Casella is always so full of happiness and sends out some Spritzers and a few delicious dishes. My favorite is the Pontormo salad, which has this amazing blend of soft-scrambled eggs that are warm against the cold vinaigrette-covered salad and that savory crisp pancetta.

8:00pm: Get a few texts from people wanting to meet up on the balcony to see fireworks. Politely decline and roll into bed.

Friday, July 5

3:30am: Pressed the snooze today and got up at 4:00am.

4:30am – 8:00am: We’re in full on production mode and just started a late night shift so now there are people in the bakery running the kitchen 24 hours a day. A guy asks me if we could carefully slide in an engagement ring into the Cronut. This is becoming a regular occurrence these days and has happened three times already. I tell him that I wouldn’t recommend it because it’s a lot more romantic on TV than when she actually chips her teeth on the ring. He laughs nervously, and we wish him luck. I hope she said “yes.” I do a quick taste testing of a Yuzu Praline Tart we’re doing in collaboration with Chef Francisco Migoya to make sure it’s tasty.

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7:00am: A New Zealand TV channel comes to film the bakery and I run to do a quick interview. Ten minutes later and they were done. I run back into the kitchen.

10:00am: Halfway through my DKA when someone tells me the fridge broke. I clean the compressor and fans and fix it.

11:00am: Chef, the door to the bathroom broke. I take out my drill and fix it.

12:00pm: Chef, the AC isn’t working. I go up to the roof to look at the compressor and reboot it.

2:00pm: Kitchen time -– more development, more production.

3:00pm: Chef, there’s a leak in the basement. Drag out the water vacuum, get down and dirty. Fixed, but will now have to walk in wet socks for the rest of the day.

4:00pm – 6:00pm: I sit down and chat with the team to find out any customer responses and what ideas we have to make the place better. We invest in some new chairs, which have taken a beating since we opened about 1.5 years ago. We look into buying some nice fans for the folks seated outside in this heat. New pitchers for water, and new glass cases for display.

8:00pm: Craving cold nyang-myeung noodles from Kunjip in K-town. Mission accomplished.

10:00pm: Woke up from a pocket dial and a text from my Chef de Partie saying “Sorry for butt dialing you.”

Saturday, July 6

3:30am: In desperate need of coffee, but trying to be a better man, so I’m drinking a Juice Generation booster instead.

4:00am - 8:00am: Two drunken scalpers whom were long-time bums in the neighborhood are in line. These days, when I see them, I just call the police, who showed up about 15 minutes later. Got a tweet from someone in line saying, “We were all rooting they’ll get arrested.” The scalpers leave.

What bothers me the most isn’t the reselling, but that they could be selling really old stuff. They don’t get rid of their Cronuts every day, and I’ve seen them hoard stuff for the next day. I wouldn’t accept food from a stranger, and I have no idea how people can eat food not stored in a safe environment from two drunken homeless men.

12:00pm: Soho is so serene this weekend with all the local New Yorkers gone, so I take a quick lunch over at The Dutch. I love all of Andrew [Carmellini]’s restaurant, and his team have been really supportive of us. When we first launched Cronuts in May, they sent us provisions –- some kaluah pork and poke from their Luau –- for the entire team. They’re the sweetest, and the food is always good there. I order up their turkey sandwich, which has their homemade turkey that was amazingly juicy.

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3:00pm: I conduct some interviews as we’re hiring more staff to help us out at the bakery.

4:00pm: Nicolas O’Connell from La Colombe drops by and helps us test a bit on the quality of our coffee. Nicolas taught me how to pull my own espresso shots and get the right micro foam for milk when we first opened. Coffee is important for New Yorkers, and very important for me. A few weeks ago one of our regulars told me she thought she was lactose intolerant until she drank organic milk, and realized she had no problems. So here’s the funny thing –- I’ve been feeling a bit lactose intolerant recently. And I decide to test this theory out on myself by liberally downing organic milk lattes. You guys gotta try this…it works! We decide to offer organic milk on the menu.

5:00pm: I speak with my managers a bit about some projects we’re thinking of doing, including working with Tee Springs to offer some t-shirts for charity. We discuss a few good charities, and are working with the guys who started the fan site Cronut.org to see what we can do.

8:00pm: I must’ve bought tickets to see Monkey King for the Lincoln Center Summer Festival months ago. Post-show dinner at Lincoln.

1:00am: The security company calls me to say they received an alarm from the back door. I go back down to the bakery to scout out any intruders, grabbing a rolling pin along the way in case I had to defend myself. Thankfully, nothing to report except the sensors needed some cleaning.

Sunday, July 7

6:00am: This is considered sleeping in for me.

6:30am-9:00am: Kitchen time. The shop opens an hour later at 9:00am on Sundays, but I haven’t been able to take a day off for weeks. A customer comes up to and says, “Oh! You’re a man! I thought you were a woman from the name.” It’s fine, it happens to me all the time, and my parents had decided on the name “Dominique” (named after my father) for either a son or a daughter.

10:00am: Bills, bills and more bills. And filling in the forms for new employees and working on payroll. “Chef, I’ve got a new joke,” says my manager. “Why didn’t the orange cross the road? …Because it ran out of juice.” He has a lot of these jokes.

12:00pm: I catch up on some emails and try to head out early for Luke’s Lobster, where I bump into my old sous chef from Daniel and now the executive pastry chef at Le Bernardin, Laurie Moran, and he recommends the shrimp roll.

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3:00pm: Back at home, I look through a proposal I’m working on for a book with my newly signed book agent, whom I really like since he ate a ton of DKA’s and cannelés during our first meeting. I’m NOT doing a Cronut book.

5:00pm: More emails –- we get at least 5 requests for franchises every day. Not planning anything any time soon. This bakery as it stands is my baby… I wouldn’t want to see the quality harmed. Still keeping open minded.

6:00pm: Dinner at ABC Cocina. This is the most I’ve been out for many weeks, and the food was excellent.

11:00pm: Sit down and do my homework for the Huffington Post. This is the longest thing I’ve ever written I my life. Hope you guys enjoy it!

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  • Ryan Sutton, Food Critic

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  • Izetta Chambers, Alaska Salmon Fisherman

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  • Dominique Ansel, Cronut Maestro

    Dominique Ansel served as the Executive Pastry Chef for Restaurant Daniel under chef Daniel Boulud for six years. During his tenure, the restaurant won its first 3-star Michelin rating, a 4-star New York Times review and James Beard's Outstanding Restaurant of the Year Award in 2010. In 2013, Chef Ansel received his own James Beard Award nomination as a finalist for Outstanding Pastry Chef at his eponymous bakery. (Pictured is a DKA, not a cronut). <strong><a href="http://www.huffingtonpost.com/2013/07/10/food-informants-dominique-ansel-cronut_n_3562955.html?utm_hp_ref=food-informants" target="_hplink">Read Dominique's diary here</a>.</strong>

  • Sarah Allman, Pastry Chef At A Diamond Mine

    Sarah Allman has been baking in her own kitchen, bakeries and high-end restaurants for the past 12 years. A native of Peterborough, Ontario (an hour outside of Toronto), she developed her passion for baking at a young age, unknowingly apprenticing with her great grandmother at the age of eight. In February, she left her job at a bakery five kilometers from her home to bake her wares over 3500 km away, at Diavik Diamond Mine, 200 km from the Arctic Circle in the Northwest Territories. The only thing she loves more than being in the kitchen is being with her four kids, which is why she took the job with the longer commute. She works a two-week rotation at the Diamond Mine, which allow her to spend two work-free weeks with her kids every month. When she worked at the bakery she was starting her day at 7am and on Saturdays -- this left only one full day with her kids. Working at Diavik for Bouwa Whee Catering, she continues to be a mom at home and it extends to her work family at the mine, who love her baked goods and eat more than their share. Her peanut butter brownie cups have become a mine favorite, to the point that workers stock up before they head home. <strong><a href="http://www.huffingtonpost.com/2013/07/02/food-informants-sarah-allman_n_3518272.html?utm_hp_ref=food-informants" target="_hplink">Read Sarah's diary here</a>.</strong>

  • Izabela Wojcik, James Beard Director Of House Programming

    Izabela A. Wojcik is the Director of House Programming for the James Beard Foundation, a nonprofit organization founded in 1986 that is dedicated to celebrating, nurturing and preserving America's diverse culinary heritage and future. Wojcik oversees more than 250 special events held at the historic James Beard House, which features chefs, pastry chefs and winemakers from across the United States and beyond. In her role as head of House programming, Wojcik has a rolodex of culinary and beverage professionals from around the world. Part of her responsibility is engaging in constant dialogue with influencers in the epicurean industry, thereby, staying on top of the latest gastronomic trends. Wojcik frequently appears on panels concerning food and cooking. She holds a B.S. degree from the Cornell University School of Hotel Administration in Ithaca, New York. Her culinary experience also includes positions at Marriott and Omni Hotels, Tribeca Grill and Osteria del Circo restaurants. A self-taught chef, she is proud to have been selected to cook at the four-star Chanterelle, as well as First in New York. Wojcik resides in Brooklyn with her journalist husband and son. <strong><a href="http://www.huffingtonpost.com/2013/06/26/food-informants-izabela-wojcik_n_3466547.html?utm_hp_ref=food-informants" target="_hplink">Read Izabela's diary here</a>.</strong>

  • Larry Austin, Whole Foods Detroit Store Manager

    Larry Austin got his start in the grocery world as a bagger, cashier and stocker at the Detroit chain Farmer Jack's in 1988. He headed to Ann Arbor soon after and stocked the grocery, dairy and frozen sections at Arbor Farms for a few years before joining Whole Foods Market's Ann Arbor store as a receiver in 1999. Larry worked his way up from receiver to grocery buyer and eventually Grocery Team Leader, then went on to manage multiple departments in various stores across the Midwest. Now he's running the show as Store Team Leader -- that's what the people at Whole Foods Market call the store manager -- at the company's highly anticipated Detroit store, which opened June 5. Larry's at the helm. <strong><a href="http://www.huffingtonpost.com/2013/06/12/food-informant-larry-austin-whole-foods-detroit_n_3385005.html?utm_hp_ref=food-informants" target="_hplink">Read Larry's diary here</a>.</strong>

  • Jay Isais, Senior Director Of The Coffee Bean & Tea Leaf

    Nearly seven million pounds of coffee beans pass under Jay Isais's eyes and nose each year at The Coffee Bean and Tea Leaf's Research and Distribution facility in Camarillo, CA. Isais oversees the blending and roasting of all of those beans. Isais began his career in the early '80s with Hillside Coffee. He then held operations management and buying positions at Brother's Gourmet, Gloria Jean's, Coffee People Worldwide, and Diedrich Coffee before joining The Coffee Bean & Tea Leaf in 2000. Isais's primary responsibility day to day is making sure the quality of Coffee Bean & Tea Leaf's coffee is, as he says, "perfect from start to finish." To accomplish this, he evaluates shipments of green beans, working with Master Roaster Jesse Martinez-Beltran on finding the perfect roasts for each varietal, or blend, and tasting the brewed product. Isais also spends much of his time sourcing coffee from the finest coffee farms around the world, establishing and maintaining one-on-one relationships with coffee growers at the points of origin -- a hallmark of the company's philosophy. Isais is a founding member of the Roasters' Guild, is a volunteer instructor for the Specialty Coffee Association of America and a certified judge for the Cup of Excellence® program. He is also a licensed Q grader and an APICS Certified Supply Chain Professional. Isais is additionally a judge at cupping competitions around the world, most recently the Hawaii Coffee Association's cupping competition. <strong><a href="http://www.huffingtonpost.com/2013/06/05/food-informants-jay-isais-coffee-bean-tea-life_n_3354978.html?utm_hp_ref=food-informants" target="_hplink">Read Jay's diary here</a>.</strong>

  • Aaron Franklin, Barbecue Guru

    Aaron and his wife Stacy debuted Franklin BBQ in late 2009 on an East Austin parking lot. From the walk-up window of a travel trailer turned brisket stand, patrons quickly noticed the Franklins were selling the best barbecue around. By spring, the line of admirers snaked around the block, and the press followed. In less than two years, the duo could count contributors from The Washington Post, Texas Monthly, and Cooking Channel among a growing chorus hailing Franklin among America's BBQ elite--mentioned in the breath as Smitty's, Kreuz's and other stalwart temples to the holy craft of smoked meat that line the Central Texas brisket belt. In the summer of 2010, Bon Appetit hailed Franklin BBQ as the best in America. Aaron and Stacy quickly outgrew their trailer, and moved their operation to a brick and mortar location in March of 2011. And despite the new digs and every reasonable effort to increase production, Franklin BBQ's line is as long as ever, and the restaurant has sold out of brisket every day of its existence. <strong><a href="http://www.huffingtonpost.com/2013/05/29/food-informants-aaron-franklin-barbecue_n_3346669.html?utm_hp_ref=food-informants" target="_hplink">Read Aaron's diary here</a>.</strong>

  • Daniel Boulud, Chef

    Daniel Boulud, a native of Lyon, France, is today considered one of America's leading culinary authorities and one of the most revered French chefs in New York, the city he has called home since 1982. Daniel is chef-owner of db Bistro Moderne, DBGB Kitchen and Bar, Bar Boulud, Café Boulud, Boulud Sud and Épicerie Boulud. In all his restaurants you'll find the warm welcome the chef is renowned for, combined with traces of the soulfully satisfying traditional cooking he grew up with on his family's Rhône Valley farm. Yet Daniel Boulud is best known for New York's exquisitely refined DANIEL, the three Michelin-star Relais & Châteaux restaurant. You'll also discover the chef's French-American cooking in Miami and Palm Beach, Florida and internationally in London, Singapore, Beijing, Montréal and Toronto. Boulud is the author of seven cookbooks, the recipient of three James Beard Foundation awards, including Outstanding Chef and Outstanding Restaurateur and was named a Chevalier de la Légion d'Honneur by the French government, as well as Chef of the Year 2011 by The Culinary Institute of America. He is a generous and energetic supporter of Citymeals-on-Wheels, serving on their board of directors since 2000 and is also co-founder and Chairman of the Bocuse d'Or USA Foundation. <strong><a href="http://www.huffingtonpost.com/2013/05/22/food-informants-daniel-boulud_n_3306825.html?utm_hp_ref=food-informants" target="_hplink">Read Daniel's diary here</a>.</strong>

  • Josh Reynolds, President Of World's Largest Maraschino Cherry Company

    Josh Reynolds is the president of Gray & Company, home of the CherryMan brand and producer of more than two billion maraschino cherries a year. Although Gray & Company started in Oregon in 1908, Josh's family has been involved since 1982. After graduating from Colby College, Josh worked as a producer and on-air talent for one of Portland's top radio stations. He returned to the family business in 1996, earned his MBA from the University of Michigan in 2001, and was promoted to president in 2008. As president, Josh directs sales, marketing, operations strategy and all new product development initiatives. Outside of work and cherries, you'll find Josh spending time with family, volunteering in the Portland community, staying in shape and playing music. Josh is currently involved with the I Have a Dream Foundation of Oregon, the National Cherry Growers and Industries Foundation, and the Young President's Organization Oregon Evergreen Chapter. For all his accomplishments in both business and the community, Josh was named one of Portland Business Journal's "Forty Under 40." Married with two sons, Josh relishes spending their weekends on Mt. Hood where they ski, hike and relax. <strong><a href="http://www.huffingtonpost.com/2013/05/15/food-informants-josh-reynolds-cherry_n_3196199.html?utm_hp_ref=food-informants" target="_hplink">Read Josh's diary here</a>.</strong>

  • Debi Mazar & Gabriele Corcos, Living On $1.50 Per Day

    Actress Debi Mazar and her Tuscan-born husband, Gabriele Corcos host "Extra Virgin" on the Cooking Channel. They recently participated in the Live Below The Line Challenge, a campaign that encourages people to think about poverty in new ways. They each had $1.50 per day to spend on food -- the U.S. equivalent of the extreme poverty line. As a family of four, their weekly budget was $30 for five days of meals. <strong><a href="http://www.huffingtonpost.com/2013/05/08/food-informants-debi-mazar_n_3209264.html?utm_hp_ref=food-informants" target="_hplink">Read Gabriele & Debi's diary here</a>.</strong>

  • Paul Tanguay & Tad Carducci, Cocktail Consultants

    Paul Tanguay and Tad Carducci are beverage consultants and partners in Mercadito Hospitality group. In this role, they create and manage the beverage programs at the group's concepts throughout the country, including Tavernita, Little Market Brasserie and Mercadito in Chicago as well as Mercadito in Miami and New York. Most recently, the Bros. and the Mercadito Hospitality group are currently developing Tippling Hall, a new concept in Chicago's River North neighborhood that will debut later this summer. <strong><a href="http://www.huffingtonpost.com/2013/05/01/food-informants-tippling-bros_n_3154728.html?utm_hp_ref=food-informants" target="_hplink">Read Paul & Tad's diary here</a>.</strong>

  • Heather Bailie, Fatted Calf Charcuterie Director of Operations

    Heather Bailie discovered a passion for all things meat as a young girl. Inspired by her father and grandfather's hunting adventures, Bailie learned at an early age that cooking and butchery are about mindful involvement in what you eat. This philosophy followed her throughout her culinary career. After obtaining a degree from the California Culinary Academy in 2006, she worked in Michelin one-star restaurants -- Acquerello in San Francisco and Ubuntu in Napa -- before changing course to learn butchery and charcuterie full-time. Yearning to get back to her roots, she pursued work with Toponia Miller and Taylor Boetticher at their artisanal charcuterie in Napa, The Fatted Calf. Working at the Fatted Calf that gave Bailie her foundation for cooking, but also life: work hard, work smart, do your best, never underestimate your abilities, and then work even harder! Bailie quickly moved up the ranks; she was promoted to Kitchen Manager and then Production Manager. In 2012, she was made Director of Operations and Partner. She oversees the Fatted Calf's two retail stores in Napa and San Francisco and a team of 40 skilled meat enthusiasts company wide. Together the stores produce a variety of handcrafted salumi, sausage, pates, confits and roasts, as well as fresh cuts of pork, lamb, beef and poultry. <strong><a href="http://www.huffingtonpost.com/2013/04/03/food-informants-heather-bailie-fatter-calf_n_2992356.html?utm_hp_ref=food-informants" target="_hplink">Read Heather's diary here</a>.</strong>

  • David Padberg, Executive Chef Of New Restaurant

    Raven & Rose Chef David Padberg is a veteran of some of Portland, Oregon's greatest restaurants. Beginning his career as a pastry chef in Kansas City, he quickly moved up the line. In short succession, he trained with James Beard Award winning chefs, at a Swiss chalet, and with Wildwood's Cory Schreiber, developing his palate and skill with seasonal ingredients. In 2003 Padberg became the opening sous-chef at clarklewis. In 2004 he was hired by Park Kitchen's Scott Dolich as Executive Chef, where he was known as "One of the great forces that moved Park Kitchen forward." Now at the recently-opened Raven & Rose, Padberg's menu reflects both the history of the 1883 Ladd Carriage House as well as the traditions of rustic cuisine -- taking inspiration from both early American farmhouse cooking and the culinary traditions of Ireland and the British Isles. <strong>Read David's diary here.</strong>

  • Thomas Szymanski, Celebrity Cruises' Senior Traveling Corporate Executive Chef

    "Working as a chef on a ship is unlike anything I've experienced on land. I spend time in kitchens all over the world's oceans, and from the moment you step onboard, it's rock-and-roll, and I don't mean the ship moving. I mean it's crazy fast, so intense sometimes that you can't even believe the day has passed. And it's like music, fast and rich and full of life. Music is my thing. I cook with it, I hear it even when it's not playing, it's in my head. Food cooked with music stirring the soul is food cooked with extra passion. There's not much difference between a chef and an orchestra conductor. We're both artists in what we do, and we both are at the center of many critical pieces, parts and players. When it all works together, it's pure harmony, from the bottom of the heart. So how did I get here? I was born in the small town of Konskie, Poland. As a little boy, I spent much time in my mother's kitchen. I'll never forget the cheese crepes she made in the mornings, the smell would make sure that I would get out of bed and get right to work. At the age of 15, I discovered my passion for food, when helping on my grandparents' farm, with butchery. I then moved to Germany to help my sisters with their restaurants. Since then, I've worked with many great chefs, and have been trained in French and European techniques. In 20 years as a chef, I've learned many styles, including modern approaches such as molecular gastronomy and sous-vide - and here I am. And it's been a long, road to where I am today, in Hawaii, on Celebrity Century. I can't even begin to count all the countries I've visited in the last 20 years. A few days ago, I was in South America, in Montevideo, Uruguay, where I left Celebrity Infinity, flew to San Diego, and on to Hawaii, where I boarded Celebrity Century to provide leadership to our hardworking team of cooks." <strong><a href="http://www.huffingtonpost.com/2013/03/13/food-informants-thomas-szymanski_n_2828207.html?utm_hp_ref=food-informants" target="_hplink">Read Thomas' diary here</a>.</strong>

  • David Harwell, Loews Concierge

    David Harwell joined Loews Miami Beach Hotel four years ago starting out as a Front Desk Agent and then moving to Concierge. He currently belongs to the 100% Club, meaning he has been mentioned by the Corporate Mystery Shopper as someone who has provided outstanding service. In 2012, David was nominated and awarded the most prestigious honor that could be bestowed to any Loews Team member, The Loews Legend Award. David is not only passionate for his job as a Concierge but he also loves living in Miami Beach where he gets the opportunity to walk his beloved and very spoiled Italian greyhound "Samsom." Living in the middle of South Beach, David often thinks about things that would create a more lasting good impression on visitors. He believes a more efficient transportation system would make it easier for them to have access to other popular South Florida destinations such as Fort Lauderdale, West Palm Beach and the Keys. David was born and raised in a small town called Luka in Northeast Mississippi. He was raised by his parents and has a close relationship with his older brother and younger sister, and as David tells us, he is "crazy over his niece and nephew," whom he spoils at every chance he gets. <strong><a href="http://www.huffingtonpost.com/2013/03/06/food-informants-david-harwell_n_2790295.html?utm_hp_ref=food-informants" target="_hplink">Read David's diary here</a>.</strong>

  • Maile Carpenter, Editor-In-Chief Of Food Network Magazine

    Maile Carpenter is the founding editor-in-chief of Food Network Magazine, a joint venture between Hearst Magazines and Food Network. The magazine launched in 2008 and quickly became the best-selling food title on newsstands. Prior to joining Hearst, Carpenter was the executive editor of Every Day with Rachael Ray. She started her career in newspapers, at the Wilmington Morning Star and Raleigh News & Observer in North Carolina, followed by Time Inc's FYI magazine, San Francisco Magazine and Time Out New York. Carpenter has a journalism degree from the University of North Carolina, Chapel Hill, and a culinary degree from the French Culinary Institute in New York. She is a two-time James Beard Award nominee and won a Beard Award for magazine feature writing in 2002. She lives in Manhattan with her chef-husband, Wylie Dufresne, and their two daughters. <strong><a href="http://www.huffingtonpost.com/2013/02/27/food-informants-maile-carpenter_n_2745020.html?utm_hp_ref=food-informants" target="_hplink">Read Maile's diary here</a>.</strong>

  • Harley Morenstein, Epic Meal Time Founder

    Harley Morenstein, the host of the #1 online cooking show Epic Meal Time, started his career as a substitute teacher surrounding the metropolitan area of Montreal, Quebec. Harley stumbled upon Epic Meal Time after creating a Fast Food Pizza with his sidekick Muscles Glasses. The buzz from the first episode prompted Harley and his team to dedicate their lives full-time to all things Epic Meal Time. Every Tuesday Harley and the EMT team release a new episode of the show. They have also successfully launched a new cooking competition series called Epic Chef, and have grown an audience of over 3.5 million subscribers to date and counting on YouTube. <strong><a href="http://www.huffingtonpost.com/2013/02/20/food-informants-epic-meal-time_n_2697765.html?utm_hp_ref=food-informants" target="_hplink">Read Harley's diary here</a>.</strong>

  • Kenneth 'Cat Daddy' Pogson And Tres Shannon, Voodoo Doughnut Founders

    Kenneth "Cat Daddy" Pogson and Tres Shannon have been friends for awhile. They always wanted to start a business together. Something that would fit into an extraordinary Portland business climate. Something fun, different and one for the ages. After much searching under rocks, tequilas, and Portland's under belly, they found what they were looking for... doughnuts!! Cat Daddy with his astute business sense, and Tres with his seemingly endless supply of connections, set forth to conquer Old Town, Portland. After a meeting with some Armenians and drumming masters, they were ready to set up shop in the "crotch" of Portland -- Old Town. Voodoo Doughnut is now coming up on it's 10th year of business. Cat Daddy loves spending time with his family and is a former roller derby, game show, & Portland organic wrestling announcer. Tres hosts Karaoke From Hell every Monday night at Dante's and is former owner of the famous all ages club, the X-Ray. Both Cat Daddy and Tres Enjoy life to it's fullest. World Doughnut Domination! <strong><a href="http://www.huffingtonpost.com/2013/02/06/food-informants-voodoo-doughnut_n_2580998.html?utm_hp_ref=food-informants" target="_hplink">Read their diary here.</a></strong>

  • Chris Rivard, Ben & Jerry's Flavor Guru

    Chris Rivard graduated from the University of Vermont with a bachelor's degree in Nutrition & Food Sciences and Dietetics. He spent the first four years of his career working for a local nutrition company focused on providing high quality, functional food products to companies in the weight management industry. Chris then joined Ben & Jerry's R&D team, which is made up of five "Flavor Gurus" that are responsible for the product development and the quality problem solving across the business. Chris's primary focus is on global markets (Australia, Singapore and Japan, among others) as well as new market implementation. But R&D is very much a team effort: they all work together on new flavor innovations across all regions. <strong><a href="http://www.huffingtonpost.com/2013/01/30/food-informants-ben-jerrys-chris-rivard_n_2541809.html?1359578771" target="_hplink">Read Chris's diary here.</a></strong>

  • Ashley Palmer, PETA Employee

    Ashley Palmer is the online marketing manager for People for the Ethical Treatment of Animals (PETA). Palmer oversees all of PETA's web projects, including the wildly popular "Sexiest Vegetarian" series of contests, online campaign initiatives, and celebrity features and videos. She got her start as the top coordinator for PETA Living, the lifestyle section of PETA's award-winning website, where her efforts resulted in a 1,100 percent increase in traffic to the PETA Living blog and accounts for 50 percent of all traffic to PETA.org. She lives in Los Angeles with her husband, Kevin, and two cat companions, Bo and Henry. <strong><a href="http://www.huffingtonpost.com/2013/01/23/food-informants-ashley-palmer-peta_n_2495951.html?utm_hp_ref=food-informants" target="_hplink">Read Ashley's diary here</a>.</strong>

  • Tink Pinkard, Professional Hunter & Fly-Fisher

    Tink Pinkard is a professional hunting and fly-fishing guide located in the Texas Hill Country. His focus is to provide hunters the opportunity to hunt and harvest white tail deer, exotic species and feral hogs in a fair chase situation. He strives to not only educate a hunter on the basics of the hunt and harvest, but to promote and educate on the utilization of the complete animal "from nose to tail." He aims to do the same for his clients on the waters throughout Texas when he guides them fly-fishing. <strong><a href="http://www.huffingtonpost.com/2013/01/02/food-informants-tink-pinkard_n_2372755.html?utm_hp_ref=food-informants" target="_hplink">Read Tink's diary here</a>.</strong>

  • Matthew DuTrumble, Executive Chef Of Zynga

    Matthew "Matty" DuTrumble has been the Executive Chef for Zynga -- the company that creates online games such as FarmVille and ChefVille -- since joining the team in 2009. At Zynga, Matthew leads a team focused on menu development, local product sourcing and cooking multiple meals and snacks. He joined Zynga after serving as a Chef Instructor at Le Cordon Bleu CCA in San Francisco. At Le Cordon Bleu CCA, Matthew focused on a broad range of disciplines, including Kitchen Production, Butchery, Banquets & Catering and Contemporary Cuisine. Matthew has appeared on The Food Network's "Private Chefs of Beverly Hills," and also ran his own catering company Matty's Fresh Meals Catering. Additionally, Matthew has served as a Chef at the Harker School, and spent time in the kitchens of The West Deck in Newport, Rhode Island, and Caffe Itri in Cranston, Rhode Island. Matthew studied at Johnson & Wales University in Providence, Rhode Island, where he obtained his culinary and business degrees. <strong><a href="http://www.huffingtonpost.com/2012/11/28/food-informants-matthew-dutrumble-zynga_n_2193463.html?utm_hp_ref=food-informants" target="_hplink">Read Matthew's diary here</a>.</strong>

  • Gregory Hall, Cider Maker

    Gregory Hall, a craft brewer, is now at the helm of Virtue Brands, the new Chicago-based branch-to-bottle cider venture that uses Midwestern heirloom apples to produce a series of ciders. In his new role as ciderist, Hall hopes to bring craft cider to the level where craft beer is today in America in terms of quality, variety and accessibility to the consumer. Known for his 20-year tenure as brewmaster at the Goose Island Beer Company, Hall began his brewing career in 1988, the year his father, John Hall, opened the brewery. Greg attended Chicago's brewing school, the Siebel Institute, graduating in 1989. In 1992, Hall become the brewmaster of Goose Island Beer Company and under his direction, the brewery flourished and expanded its draft and bottle beer lines. Hall stepped down as Brewmaster of Goose Island in May 2011 to pursue cider making. He maintains his ties to Goose Island as a consultant. Greg Hall is a long-time supporter Chicago food community and many local organizations such as Slow Food Chicago, Chicago's Green City Market and the Chicago Rarities Orchard Project. He is an avid cyclist and currently resides in Chicago with his two children -- Sofie and Henry. <strong><a href="http://www.huffingtonpost.com/2012/11/21/food-informants-gregory-hall-cider_n_2144649.html?utm_hp_ref=food-informants" target="_hplink">Read more about Greg's week here.</a></strong>

  • Christophe Hille, Restaurant Owner Post-Sandy

    Christophe Hille is the founder and co-owner of Northern Spy Food Co. in New York's East Village. Before opening Northern Spy, Hille was a personal chef to Annie Leibovitz and the executive chef of A16 in San Francisco. He holds an MS in Nutrition & Food Studies from New York University. <strong><a href="http://www.huffingtonpost.com/2012/11/14/food-informants-christophe-hill-northern-spy-sandy_n_2119497.html?utm_hp_ref=food-informants" target="_hplink">Read Christophe's diary here.</a></strong>

  • Steve Smith, Tea Maker

    Steve Smith is one of the world's leading tea makers and entrepreneurs. In 1972, Smith was a young partner in the first natural foods store in Portland. Expanding on these roots -- and the joys of tea learned from his grandmother and time spent in Southeast Asia -- he and two partners founded the Stash Tea Company. The trio introduced herbal and specialty black teas to retail and food service accounts throughout North America, eventually growing to become one of the largest-selling food service specialty tea brands in the country. When Stash was acquired in 1993 by Yamamotoyama, the oldest tea company in Japan, Smith left to pursue a new vision, which came to be known as Tazo. Smith is credited in developing over 60 proprietary blends in multiple beverage formats -- many of which remain Tazo's top selling teas today. In January of 1999 Tazo was acquired by Starbucks, and Smith and his team continued to lead the company until January of 2006. Parting ways with Starbucks and Tazo in 2006, Smith moved to Avignon with his wife, Kim and their 10-year-old son. But after a year, the path of tea called them all back to Portland. He's now perfecting his new signature line: Steven Smith Teamaker. <strong><a href="http://www.huffingtonpost.com/2012/11/07/food-informants-steven-smith-tea-maker_n_2065393.html?utm_hp_ref=food-informants" target="_hplink">Read Steve's diary here.</a></strong>

  • Jenny McCoy, Pastry Chef

    Jenny McCoy is a New York City-based professional pastry chef turned home baker. She's the co-founder of Cissé Trading Company, a cookbook author, culinary instructor and authority on all things sweet. <strong><a href="http://www.huffingtonpost.com/2012/10/31/food-informants-jenny-mccoy-cisse-trading_n_2009096.html?utm_hp_ref=food-informants" target="_hplink">Read Jenny's diary here.</a></strong>

  • Lee Schrager, New York Wine & Food Festival Founder

    Lee Brian Schrager serves as the Vice President of Corporate Communications & National Events at Southern Wine & Spirits of America, Inc. He joined the company in 2000 and oversees projects for the company in all 35 states in which it does business. Most noteworthy in Schrager's resume is his creation of the South Beach Wine & Food Festival in 2002 and the Food Network New York City Wine & Food Festival in 2008. <strong><a href="http://www.huffingtonpost.com/2012/10/24/food-informants-lee-schrager_n_1989586.html?utm_hp_ref=food-informants" target="_hplink">Read Lee's diary here.</a></strong>

  • David Venable, QVC Host

    David Venable is the host of the popular QVC program "In The Kitchen With David" which airs every Wednesday at 9pm and Sundays at noon. David Venable joined QVC as a program host in 1993 and has since helped establish and build the multimedia retailer's gourmet food business. Venable also serves as a primary host for other QVC programming. Prior to joining QVC, Venable was an anchor/reporter for WOAY -- TV in Oak Hill, W. Va., and CBS-affiliate WTAJ -- TV in Altoona, Pa., where he hosted its weekly public affairs talk show "Action Newsmakers." He also hosted the Children's Miracle Network telethon for four years. Venable earned his bachelor's degree in radio, television and motion pictures from the University of North Carolina, Chapel Hill, N.C. He just released his debut cookbook which has been flying off the shelves. <strong><a href="http://www.huffingtonpost.com/2012/10/17/david-venable-food-informants_n_1959484.html?utm_hp_ref=food-informants" target="_hplink">Read David's diary here.</a></strong>

  • Kareem Hajjar, Restaurant Lawyer

    Kareem T. Hajjar's bar and restaurant law practice includes the representation of approximately 400 bars and restaurants located throughout Texas and includes the formation of corporate entities, real estate acquisition and leasing, zoning and other land use and municipal issues, trademark acquisitions, Texas Alcoholic Beverage Commission permit acquisition, employment agreements, mergers, acquisitions, and reorganizations to private offerings of debt and equity securities, venture capital transactions and contract negotiations. Kareem has served on the Board of Directors of the Austin Young Chamber of Commerce, the Advisory Council for the Texas Wine and Food Festival, the Leadership Council for the Ronald McDonald House of Austin, the Board of Directors for FloralBurst, the Membership Committee of the Texas Food and Wine Foundation, and the Bulletproof Committee for the Lone Star of Texas Rodeo. <strong><a href="http://www.huffingtonpost.com/2012/10/10/food-informants-restaurant-lawyer_n_1933294.html?utm_hp_ref=food-informants" target="_hplink">Read Kareem's diary here.</a></strong>

  • Carolyn Ottenheimer, Kettle Brand Chip's Chief Flavor Architect

    Carolyn Ottenheimer is the Chief Flavor Architect for Kettle Brand Chips in Salem, Oregon. She's responsible for developing and defining the flavor and quality attributes of all Kettle Brand products -- the base snack and the seasoning blends that are applied to the various flavors. She also defines the quality standards of all of the products and ensures that the process facilities have tools with which to monitor chip quality. She confirms that all of the products meet the claims that are being made on the packaging -- like "gluten free." Finally, she checks that production facilities have food safety programs. <strong><a href="http://www.huffingtonpost.com/2012/09/26/food-informants-carolyn-ottenheimer_n_1911190.html?utm_hp_ref=food-informants" target="_hplink">Read Carolyn's diary here.</a></strong>

  • Emil Grosso, Balducci's Food Buyer

    As Vice President of Business Development for Balducci's, Emil Grosso is in charge of scouring and searching for the purveyors of quality available across the U.S. and around the world. From farms to fields to forests, he selects foods for Balducci's markets and catering services -- handpicking the best coffee beans, artisan breads and produce. Now, Emil is also sourcing quality ingredients for Balducci's Gourmet on the Go Café, the latest Balducci's food destination in New York City. The Café opened this past March, and it marked the return of Balducci's gourmet foods to Manhattan and was conceptualized and realized by Emil over the past two years. The new Café, located in the Hearst Tower on the corner of 56th Street and Eighth Avenue, serves an array of foods, made with locally sourced produce from New York City urban farmers and features breads and pastries from the city's best bakeries. Emil is constantly on the road, meeting new people in the food world and taking a lot of trips to find the best-of-the-best throughout the country to bring back to NYC. <strong><a href="http://www.huffingtonpost.com/2012/09/12/food-informants-emil-grosso_n_1861861.html?utm_hp_ref=food-informants" target="_hplink">Read Emil's diary here.</a></strong>

  • Eric Brenner, Gluten-Free Chef

    Chef Eric Brenner has multiple food allergies in his family and years of experience cooking for food-sensitive restaurant customers. Named the 2008 Top Chef and Chef of the Year by multiple publications in St. Louis for his former restaurant MOXY Contemporary Bistro, he has now brought his culinary style to BOLD Organics, a line of gluten-free, dairy-free, lactose-free, casein-free, whey-free, egg-free, peanut-free and tree nut-free frozen pizzas that contain no GMOs, preservatives, nitrites, nitrates or trans-fats. Working together with 21-year-old company founder Aaron Greenwald, Brenner has created a new line of gluten- and allergen-free products that meet the dietary restrictions of the tens of millions who suffer with food sensitivities. <strong><a href="http://www.huffingtonpost.com/2012/09/05/food-informants-eric-brenner-gluten-free_n_1846865.html?utm_hp_ref=food-informants" target="_hplink">Read Eric's diary here.</a></strong>

  • Rudy Marchesi, Biodynamic Wine Maker

    Rudy Marchesi assumed ownership of Montinore Estates in 2006, but has had a hand in the estate since 1992 when he lead the fine wine department of the distribution house of Allied Beverage. In 1998, he began consulting on Montinore's vineyard management, winemaking and marketing. He became Vice President of Operations in 2001 and President in 2003. Marchesi obtained the Demeter Biodynamic certificate in 2008, which certifies wines based on the strict principles of biodynamic farming. This process involves an organic approach that treats the soil with fermented manure, minerals and herbs.

  • Zach Zamboni, Anthony Bourdain's Cinematographer

    Zach Zamboni is a cinematographer. Logging more than 10,000 hours of camera work throughout the world, Zach has been awarded two Emmy's for Non-Fiction Cinematography (2009, 2011), and is nominated for a third. He's shot more than 70 episodes of the highly successful travel series "Anthony Bourdain: No Reservations," and "The Layover." Between shooting documentaries and features, he's finishing a screenplay about the spooky side of traveling. Follow his adventures on Twitter @zachzamboni. Find him at www.zachzamboni.com. <strong><a href="http://www.huffingtonpost.com/2012/08/15/zach-zamboni-food-informants_n_1765003.html?utm_hp_ref=food-informants" target="_hplink">Read Zach's diary here.</a></strong>

  • Matt Cohen, Food Truck Organizer

    Originally from Denver, Matt Cohen moved to Japan and became obsessed with ramen and classic Asian night markets. When he returned to the States, he settled in the Bay Area and founded Tabe, a late-night ramen cart. In 2010, Matt founded <a href="http://offthegridsf.com/" target="_hplink">Off the Grid</a>, a network of street food vendors, effectively bringing much of the feeling of an Asian night market state-side. He does everything from recruiting and approving new vendors, to dealing with the intricate process of acquiring permits and clearance for the growing number of weekly markets. At the heart of Off the Grid is a genuine love for the concept of bringing people together in a social urban environment and providing fledgling operations a jumping-off place for their endeavors. In a week, Off the Grid works with upwards of 100 small businesses, and with 18 weekly markets and growing, that constructive interaction is only bound to grow. Matt's most recent endeavor is The <a href="http://www.sffoodlab.com/" target="_hplink">SF Food Lab</a>, a business launched with two other industry veterans. The Food Lab offers a test kitchen space and dining are for entrepreneurs and small businesses to develop their products and cuisine, with all the tools necessary. That said, quickly approaching Off the Grid's second anniversary, Matt hasn't lost his love for street food -- you can usually find him at one of his markets every night of the week. <strong><a href="http://www.huffingtonpost.com/2012/08/09/food-informants-off-the-grid_n_1759442.html?utm_hp_ref=food-informants" target="_hplink">Read Matt's diary here.</a></strong>

  • Adam Keough, Chef Preparing For A James Beard Dinner

    Since taking the reins as Executive Chef at Absinthe Brasserie & Bar in late 2010, Chef Adam Keough has garnered a three-star review and inclusion in the 2011 and 2012 "Top-100 Bay Area Restaurants" list from the San Francisco Chronicle, a first for the restaurant since opening in 1998. A Boston native and Michael Mina Group vet, Keough has years of fine dining experience in restaurants across the country. He is also a two-time James Beard Foundation semifinalist for national "Rising-Star Chef of the Year," in 2007 and 2008. <strong><a href="http://www.huffingtonpost.com/2012/08/01/adam-keough-food-informants_n_1710342.html?utm_hp_ref=food-informants" target="_hplink">Read Adam's diary here.</a></strong>

  • Ashley Archer, Culinary Producer Of 'The Chew'

    Ashley Archer has 10 years of restaurant experience including three years at Prune in New York City. She was a Senior Culinary Producer at Food Network, where she worked on shows including Iron Chef America, Next Iron Chef, Tyler's Ultimate, Guy's Big Bite and more. She was also a food stylist for Emeril Live, Essence of Emeril, Next Food Network Star, Rachael Ray and more. Now, she's the Culinary Producer at The Chew and the co-editor of the new Chew cookbook, which debuts September 25. Archer lives in Washington Heights with her husband and two-year-old daughter. <strong><a href="http://www.huffingtonpost.com/2012/07/25/food-informants-the-chew_n_1689537.html?utm_hp_ref=food-informants" target="_hplink">Read Ashley's diary here.</a></strong>

  • Shawn Askinosie, Chocolate Maker On A Trip To Africa

    Shawn Askinosie is the founder and chocolate maker of Askinosie Chocolate. Since founding Askinosie Chocolate after working in criminal law for 20 years, Shawn's social business model has been featured in O, The Oprah Magazine and numerous other publications. Shawn sells his chocolate throughout the U.S. and exports to stores around the world. He received an Honorary Doctorate of Public Affairs degree in May 2012 to "recognize his contributions as a community leader, an entrepreneur, a role model and an inspiration to students and others." <strong><a href="http://www.huffingtonpost.com/2012/07/18/food-informants-shawn-askinosie_n_1668658.html?utm_hp_ref=food" target="_hplink">Read Shawn's diary here.</a></strong>

  • Andrew Zimmern

    Andrew Zimmern is a James Beard Award-winning TV personality, chef, food writer, teacher and is widely regarded as one of the most versatile and knowledgeable personalities in the food world. As the creator, host and co-executive producer of Travel Channel's hit series, "Bizarre Foods with Andrew Zimmern," "Andrew Zimmern's Bizarre World," and his new series, "Bizarre Foods America," he travels the globe, exploring food in its own terroir. Zimmern is a contributing editor at Food & Wine, an award-winning monthly columnist at Mpls-St. Paul Magazine and a senior editor at Delta's Sky Magazine. He resides in Minneapolis, Minnesota with his wife Rishia, son Noah and several un-eaten pets. <strong><a href="http://www.huffingtonpost.com/2012/07/11/food-informants-andrew-zimmern_n_1654620.html?utm_hp_ref=food" target="_hplink">Read Andrew's diary here.</a></strong>

  • Anthony Butler, Soup Kitchen Director

    In June of 2005, Anthony Butler took the position as Executive Director at St. John's Bread and Life. During his tenure there, he has worked to meet the growing need of emergency food in the community, provide those services with the greatest dignity and develop strategies to reduce individuals and families need for emergency food. In June of 2008, Bread and Life moved into a new $8,000,000 state-of-the-art facility; featuring expanded space, a digital choice food pantry, medical offices, a library, a non-denominational chapel, classroom, demonstration kitchen, and proper space to meet the increased demand of Bread and Life's guest, fully paperless data collection, and swipe card system for hot meals. Throughout this, Bread and Life has grown to a $3,000,000 annual budget and has served over 500,000 meals annually. As part of Bread and Life's commitment to providing nutritious food, it has grown its partnership with the sustainable food community. Over the past two years Bread and Life has brought over $200,000 worth of sustainably grown New York State products into the community. It continues to partner with the Brooklyn and New York food community to address the issues of Hunger and poverty. <strong><a href="http://www.huffingtonpost.com/2012/07/03/food-informants-soup-kitchen_n_1643465.html?utm_hp_ref=food" target="_hplink">Read Anthony's diary here.</a></strong>

  • Jeni Britton Bauer, Ice Cream Maker

    Jeni Britton Bauer has created ice cream for more than 15 years. Drawing from her traditional pastry training and a pantry of exceptional ingredients, the Columbus resident continues to perfect the frozen desserts for which her company, Jeni's Splendid Ice Creams, is known. Jeni first discovered her love for dessert while working at La Chatelaine bakery in Columbus, Ohio. Her passion for ice cream eventually led to the opening of her first ice cream shop, Scream, in 1996 in Columbus' North Market. With the help of her business partner and husband Charly, she founded Jeni's Splendid Ice Creams in November 2002 in the same market where she operated her first scoop. Now, Bauer is the owner and creative director of eight elegant scoop shops in central Ohio, one in Chagrin Falls, Ohio, and one in Nashville, Tennessee, with individual pints available online and in freezer aisles throughout the United States. Her ice cream has been praised by Time magazine, the Washington Post, USA Today and countless other media outlets throughout the country. In June 2011, Artisan Books published "Jeni's Splendid Ice Creams at Home." Now in its sixth printing, The New York Times best-selling cookbook has been dubbed "the homemade-ice cream-making Bible" by The Wall Street Journal, while The Washington Post proclaimed Jeni "an ice cream wizard." In May 2012, Jeni's Splendid Ice Creams at Home won a James Beard Media Award in the "Cookbook: Baking & Desserts" category. When Jeni isn't developing new flavors, she devotes time to Local Matters (the Columbus-based, fresh-food-for-all non-profit she co-founded), as well as reading, painting at her kitchen table, sewing, drinking wine, cooking and making big messes with her husband and two children at their home in Columbus. <strong><a href="http://www.huffingtonpost.com/2012/06/27/food-informants-jenis-splendid_n_1616712.html" target="_hplink">Read Jeni's diary here.</a></strong>

  • Amanda Hesser & Merrill Stubbs, Food 52 Founders

    Amanda Hesser is an entrepreneur, best-selling author and has been named one of the 50 most influential women in food by Gourmet. As a longtime staffer at the New York Times, Hesser wrote more than 750 stories and was the food editor at the Times Magazine. She has written the award-winning books "Cooking for Mr. Latte" and "The Cook and the Gardener," and edited the essay collection "Eat, Memory." Her last book, a Times bestseller and the winner of a James Beard award, is The Essential New York Times Cookbook. Hesser is a trustee of Awesome Food, and is an adviser to the Spence Foundation, Real Time Farms and Fondu. Merrill Stubbs grew up in New York City and after graduating from Brown University with a degree in Comparative Literature, she honed her cooking skills at Le Cordon Bleu in London. Later, she interned in the test kitchen at Cook's Illustrated and was a private chef and cooking instructor. While she was in Boston, she also worked with Joanne Chang at Flour Bakery + Café. Merrill met her Food52 co-founder Amanda Hesser when she signed on to help research and test recipes for The Essential New York Times Cookbook. She has written for T Living, Edible Brooklyn and Body+Soul, and she was the food editor at Herb Quarterly. She lives in Brooklyn with her husband and their 4-month-old daughter. <strong><a href="http://www.huffingtonpost.com/2012/06/13/food-informants-food52_n_1586150.html?" target="_hplink">Read Amanda and Merrill's diary here.</a></strong>

  • Emiliano Lee, Cheesemonger

    Emiliano Lee comes from a long line of grocers and his passion for cheese dates back to his childhood in Oakland, where he could be found stealing bites of Rouge et Noir brie from the wheel in his father's desk drawer and spending his allowance at the 6th Avenue Cheese Shop in San Francisco. After working as a cheesemonger throughout the country, Lee is now the Artisan Market Manager for Farmshop in Los Angeles. Since 2009, Lee has served as a judge for the American Cheese Society, affording him the opportunity to taste thousands of cheeses from hundreds of North American producers, and provide them with valuable aesthetic feedback. Additionally, Lee participated in the 2010 Cheesemonger Invitational, served as a panelist at the 2011 Sonoma Valley Cheese Conference, and most recently was a panel moderator at the 2011 American Cheese Society Conference. <strong><a href="http://www.huffingtonpost.com/2012/06/06/food-informants-cheesemonger_n_1567473.html?" target="_hplink">Read Emiliano's diary here.</a></strong>