Scott Barton had been working for over twenty five years as an Executive Chef and Culinary Consultant before enrolling as a PhD student in Food Studies at NYU. Scott is a graduate of Washington University; Peter Kump’s Cooking School, The NY Restaurant School, the School for American Chefs, and completed apprenticeships in France. Scott has appeared on the Food Network, CBS TV, KRON TV, and RedeBahia. He has developed culinary curriculum for early childhood and elementary education. Scott’s doctoral work is focused on the intersection of secular and sacred cuisine as a marker of ethnic and cultural identity in Northeastern Brazil.
Mitchell Davis is the Vice President of the James Beard Foundation. He received his Ph.D. From NYU's Department of Food Studies in 2009, and a Bachelors of Science from Cornell University's School of Hotel Administration in 1991. His academic research focuses on restaurants, restaurant reviews, and taste. Davis has also written four cookbooks, the most recent being Kitchen Sense (Clarkson Potter, 2006). His consumer articles appear regularly in GQ, The Art of Eating, and Gastronomica. He is also a contributor to Gastropolis, The Oxford Companion to American Food and Drink, and Scribner's Encyclopedia of Food and Culture.
Ellen J. Fried earned a Master's Degree in Food Studies from NYU. Ms. Fried's food focused professional activities included legal consultant to the Center for Science in the Public Interest, research at the Rudd Center for Food Policy and Obesity, panel and workshop appearances, and multiple journal articles. She currently teaches food policy in the Department, manages a weekly farmer's market in Westchester County, and practices law in NYC.
Linda Lawry is the Executive Director of the International Wine Center, where she is the primary instructor for the Advanced Certificate, and a specialist lecturer for the Diploma. Linda holds the Wine and Spirit Education Trust Advanced Certificate with distinction, and earned the WSET diploma in 1997. She is a Certified Wine Educator of the Society of Wine Educators, as well as a Member of the Board of Directors of the SWE, and a member of Les Dames d'Escoffier.
Wendy Leynse holds a doctorate in Anthropology and French Studies from NYU, an MA in French Cultural Studies from Columbia University, and a BA in French Linguistics from Cornell University. Dr. Leynse’s research has focused on child socialization and food habits in France, where she has lived on several occasions, including a year of ethnographic fieldwork funded by Chateaubriand and AIWF in France grants. An active participant in networks of Food Studies and Anthropology of Food scholars for over fifteen years, she has also published in European Studies and has contributed to Scribner's Encyclopedia of Food and Culture. Currently, her interests include community efforts related to improving school lunch, school garden projects, farm-to-school programs, and wellness policies in the U.S. and abroad.
Anne E. McBride is the culinary program and editorial director for strategic initiatives at The Culinary Institute of America and the director of the Experimental Cuisine Collective. She is the co-author of two cookbooks with famed pastry chef François Payard, and of Culinary Careers: How to Get Your Dream Job in Food and Les Petits Macarons: Colorful French Confections to Make at Home. She regularly writes on topics related to professional and experimental cooking, including contributions to Gastronomica, the Oxford Encyclopedia of Food and Drink in America, and Food Cultures of the World. McBride is working on her PhD in food studies at NYU and sits on the board of the Association for the Study of Food and Society.
Yael Raviv is the Director of Umami food and art festival, a non-profit arts organization bringing together artists and food professionals since 2008. She received her Ph.D from the Department of Performance Studies at NYU in 2002 and has been writing about food and nationalism in her native Israel and about food and art, for a variety of publications.
Joy Santlofer earned a Masters degree from NYU's Food Studies program. Her published work has appeared in the journal Food, Culture and Society, plus several food encyclopedias. Her essay, Asphalt Terroir, appears in Gastropolis: Food and New York City. She consulted with the Museum of the Chinese in America for the show "Have You Eaten Yet? The Chinese Restaurant in America" and was a commentator on the Food Network's series "The Heavyweights." Her work on the history of food production in New York will be published by W.W. Norton in 2011.
Irene Sax is a restaurant reviewer for the New York Daily News and a cookbook reviewer for Epicurious.com. Previously, she was the food editor of Newsday and New York Newsday and has written for Gourmet, Food & Wine, Bon Appetit, Saveur, Martha Stewart Living and Food Arts magazines. In 1995, she was named food editor of the year by the James Beard Foundation, and in 2000 she received a James Beard Journalism Award in Internet writing.
Christy Spackman earned a Master's in Food Chemistry from the University of Illinois at Urbana Champaign and has a Bachelor's in Molecular Biology and Chemistry from Brigham Young University. Before commencing her PhD studies at NYU, she worked in the food industry and as a cellular biologist. Her research focuses on consumer behavior and on medicinal uses of industrial foods in France.
Kiri Tannenbaum is freelance food writer, editor of the Institute of Culinary Education's newsletter, and a contributing editor at MSN and Hearst's culinary site Delish.com. Since the site’s launch in 2008, her articles have been read by millions of users. Her writings can be found in such publications as Food & Wine, the New York Post, Time Out New York, and at numerous websites including Citysearch.com where she previously served as a restaurant reviewer for New York City. She made the switch to food writing after a decade working behind the scenes at entertainment giants MTV, Nickelodeon, and Food Network.
Steve Zagor is Director of Management Programs at the Institute of Culinary Education in New York. His industry experience includes the development and ownership of a multi-concept restaurant group, owning and operating an award winning limited-service restaurant, and a stint as the General Manager of a $10 million New York City restaurant. Steve has also managed Consulting Services for both Laventhol & Horwath, and later, Coopers & Lybrand.
Geoff D. Zylstra is an assistant professor of history at the New York City College of Technology (CUNY). His research and writing focuses on the relationship between industrial change and the built environment in nineteenth-century cities such as New York and Philadelphia. Dr. Zylstra has also written on the history of poverty for the House Committee on Ways and Means. As a member of the Society for the History of Technology, he serves as Chair of Women in Technological History. He earned his Ph.D. in history from Case Western Reserve University, his master’s degree from the University of Maryland – College Park, and his bachelor’s from Calvin College.