Jonathan Deutsch is a classically trained chef and is Assistant Professor and director of

the Culinary Management Center at Kingsborough Community College, City University

of New York. He earned his Ph.D. in food studies and food management at New York

University and is Secretary of the Association for the Study of Food and Society and

education editor of the journal Food, Culture and Society. He is the co-author of Jewish

American Food Culture (Greenwood, 2008) and co-editor of Gastropolis: New York

at Table (Columbia University Press, 2008). A graduate of Drexel University and the

Culinary Institute of America, he has worked in a variety of foodservice settings including

product development, catering, institutions, luxury inns, and restaurants, both in the

US and abroad. He currently teaches, writes, and consults on food and foodservice and

culinary arts and entrepreneurship education. For more information on the author and

improvisation go to: culinaryimprovisation.com.

Sarah Billingsley is a cookbook editor, food writer and experimental home cook.

She earned her masters degree in food studies and food management at New York

University and is a member of San Francisco Professional Food Society. She worked at an

editor on the 75th anniversary edition of Joy of Cooking , and was a dining critic and food

writer at the Pittsburgh Post-Gazette. A graduate of the University of Pittsburgh, she has

worked in publishing, public relations, product development and market research. Sarah

currently lives and works in San Francisco, where she cultivates a backyard food garden

during the endless California growing season.