Paula Wolfert is the author of five cookbooks. She has won numerous awards, including the Julia Child award, the James Beard award, the M.F.K. Fisher Award for Excellence in Culinary Writing and the Tastemaker award, and has been a finalist for the Andre Simon award.
Emeril Lagasse is a chef, restaurateur, and televsion and radio personality. He is the chef-proprietor of 12 restaurants and the author of 15 cookbooks. He has hosted more than 2,000 shows on the Food Network, serves as the food correspondent for "Good Morning America" and has a radio program called "Cooking with Emeril." Lagasse has received numerous awards, including Best Southeast Regional Chef from the James Beard Foundation. In 2011, he was honored by the James Beard Foundation for his efforts to further the culinary arts in America, as well as his philanthropic work through the Emeril Lagasse Foundation.
Ted Lee is co-founder of "The Lee Bros. Boiled Peanuts Catalogue," a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.
Matt Lee is co-founder of "The Lee Bros. Boiled Peanuts Catalogue," a mail-order catalog for southern pantry staples. He is also a food and travel journalist whose work has appeared in Travel + Leisure, Food & Wine, GQ, The New York Times and Martha Stewart Living. He is co-author of The Lee Bros. Southern Cookbook and Simple Fresh Southern.
Thomas Keller is a chef, restaurateur and author. He has eight restaurants and two bakeries in the U.S. He is the author of The French Laundry, Bouchon, Under Pressure and James Beard and IACP award-winning Ad Hoc at Home. Keller was named America's Best Chef by Time in 2001, and has been named Best Chef by the James Beard Foundation and Chef of the Year by the Culinary Institute of America.
Patrice Olivon is a chef and cooking teacher who serves as the program director of culinary arts at L'Academie de Cuisine. He has worked at the Negresco Hotel, Le Palais des Friandises and La Maison Blanche, served as the executive chef of the Embassy of France and cooked at the White House. Olivon has appeared on television shows such as "Dinner is Served," "Food Fight" and "Iron Chef America."
Eileen Yin-Fei Lo is a chef, cooking teacher, author and restaurant consultant who specializes in Chinese cooking. She was presented with Lifetime Achievement awards at the International Festival of Food and Wine and La Celebration Culinaire Internationale. She has written nine cookbooks, including The Chinese Chicken Cookbook.
Tim Herd is a naturalist, scientist, educator, writer and broadcaster. He is certified as a park and recreation executive, and is the recipient of the Shelburne Environmental Leadership Award. He is the author of three books: Discover Nature in the Weather, Kaleidoscope Sky and Maple Sugar.
Fred Plotkin is the author of nine books, including Italy for the Gourmet Traveler. He has written for publications including The New York Times, the Los Angeles Times, Opera News, Time, Newsweek, Gourmet, GQ, Travel & Leisure, Food & Wine, Bon Appétit, Gastronomica and Saveur. He has worked in opera and classical music for more than 35 years.
Scott Peacock is a James Beard award-nominated chef and author who specializes in Southern cuisine. He is co-author of The Gift of Southern Cooking.