| Mary Masi, M. A., is the founder of InfoSurge, a company specializing in writing, research, and editorial consulting. Previously, she worked in the editorial division of John Wiley & Sons, Inc., and before that, as a college English instructor. |
| I would like to thank all of the culinary arts professionals who shared with me their insights into the profession and their resource materials. Specific thanks go to Executive Chef Timothy Rodgers, Team Leader for Curriculum and Instruction, Meat and Garde Manger, at the Culinary Institute of America; Heidi Cusick, Director of Education and Programs at the American Institute of Wine and Food; Chef Mike Nipper for the tour of the Clubhouse kitchens at the Westin Innisbrook resort; Chef Charles Ciufi, president of the Florida Suncoast Cooks and Chefs Association; Chef and Restaurateur Mary Cannataro of Malia's Cucina; Chef Geraldine Born, Culinary Educator at Pinellas Technical Education Center; Chef Sharon Odmann, Owner of Kiyote Cowboy Cookery & Personal Chef Services; Executive Chef Alex Darvishi at the Meridian Hills Country Club; Kim O'Donnel, Producer of Food and Restaurants for Washingtonpost.com; Author and Executive Chef Ann Cooper of the Putney Inn; Jennifer McAllister, Baking and Pastry Arts Student at Peter Kump's New York Cooking School; Julie Goings, Librarian in the Information Services department of the American Baking Institute; Phyllis Isaacson, Director of Information Services at the James Beard Foundation; Beverly Stuart, Assistant Director of Operations for the American Culinary Federation; and the following individuals at the National Restaurant Association: Kate McAloon, Information Specialist; Susan Kessler in Communications; and Jacqui Thomas in Member Services. Thanks also to James Gish, Christina Buffamonte, and Colleen Connors at LearningExpress. And special thanks goes to Thomas for cooking all those gourmet dinners. |
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