Najmieh Batmanglij: A Persian-American chef, teacher, and cookbook author. Her books include Ma Cuisine d’Iran, Food of Life, New Food of Life: Ancient Persian and Modern Iranian Cooking and Ceremonies, Persian Cooking for a Healthy Kitchen, and Silk Road Cooking.

Michael Batterberry: Editor-in-chief and publisher of Food Arts and creator, with his wife Ariane, of Food and Wine magazine. Between the two of them, they have authored 18 books on food, entertaining, art, and social history.

David Hoffman: Owner and leaf merchant at Silk Road Teas. He is working in China with the Tea Institute and the Chinese Academy of Agricultural Sciences to implement sustainable organic tea farming.

John S. Hui: The executive pastry chef at Caesar’s Palace in Las Vegas. He is currently team manager and coach of the 2004 Las Vegas Culinary Olympic Team.

Jessica Issacs: Head pastry chef of Nobu and Next Door Nobu in New York. Her work has been featured in Art Culinaire, Cucina Italiana, and Pastry Art and Design.

Kazuki Kondo: Professor of Japanese cuisine at the Tsuji Culinary Institute in Osaka. He is the author of Japanese Cooking in the Basics of Professional Cooking series, and 100 Recipes from Japanese Cooking.

Yvan-David Lemoine: Consulting pastry chef in New York City. He previously worked at Fleur de Sel with Cyril Renaud, at La Caravelle with Laurent Richard, and at Le Cirque with Jacques Torres.

Minoru Naka: Professor of Japanese pastry at the Tsuji Culinary Institute of Patisserie in Osaka. He is the author of Japanese Confectionery in the Basics of Professional Cooking series, and trained for seven years at Kyoto’s long-established wagashi house, Suetomi.

Pichet Ong: Pastry chef at Jean George Vongerichten’s restaurants 66 and Spice Market. He grew up in a number of Southeast Asian countries, including Thailand, Hong Kong, and Singapore.

Laura Cid Perea: Co-owner of Bombon Bakery in Chicago. A native of Mexico, Laura directed the Ambrosia Culinary School and in 1999 was the Pastry Team Captain for the Mexican World Cup team. She was formerly pastry chef for Rick Bayless at Frontera Grill and Topolobampo.

Mai Pham: Chef/owner of Lemon Grass Restaurant in Sacramento and author of Pleasures of the Vietnamese Table and The Best of Vietnamese and Thai Cooking.

Maricel Presilla: Chef, author and culinary historian specializing in the cuisines of Latin America and Spain. She is the chef/owner of Zafra and Cucharamama in Hoboken, New Jersey, and the author of The New Taste of Chocolate.

Patricia Quintana: Chef, author, cooking instructor, restaurant consultant and owner of Iaote in Mexico City. She is the author of nine cookbooks, including Taste of Mexico, Mexico’s Feast of Life, and Cuisine of the Water Gods: The Authentic Seafood and Vegetable Cookery of Mexico.

Julie Sahni: Award-winning chef, cooking teacher, and author of Classic Indian Cooking, Classic Indian Vegetarian and Grain Cooking, and Savoring Spices and Herbs: Recipe Secrets of Flavor, Aroma and Color. She leads small educational tours to India.

Suvir Saran: Author of Indian Home Cooking: A Fresh Introduction to Indian Food. Formerly the chef at Amma in New York, he is currently developing a new Indian restaurant concept to open in New York in the fall of 2004. He is on the editorial team of Food Arts magazine.

Chai Siriyarn: Chef/owner of Marnee Thai restaurant in San Francisco. He was born and raised in his family’s food business in Bangkok, specializing in the home-style cooking of Central Thailand.

Minoru Tateshima: Instructor of Japanese confectionery at the Tsuji Institute of Patisserie in Osaka, Japan.

Daniel Tay: Founder, director, and pastry chef of Baker’s Inn in Singapore. He was awarded the “Inniskillin Pastry Chef of the Year” at the World Gourmet Summit Awards of Excellence in 2001.

Norman Van Aken: Chef/owner of Norman’s in Coral Gables, Florida. He is the author of New World Kitchen: Latin American and Caribbean Cuisine, Norman’s New World Cuisine, and Norman Van Aken’s Feast of Sunlight: 200 Inspired Recipes from the Master of New World Cuisine.

Bill Yosses: Pastry chef at Joseph’s and Boi in New York City. He studied pastry in France and worked with David Bouley at Bouley and Bouley Bakery.

Randy Zweiban: Chef/partner of Nacional 27, the first Nuevo Latino restaurant in Chicago, a Lettuce Entertain You Restaurant. He was chef de cuisine for Norman Van Aken for several years.