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| CHEF ROBERT DANHI |
| Chef Robert Danhi began his career at fifteen and he has not left the kitchen since. Sous chef by nineteen, head chef by twenty-one, and a graduate of the Culinary Institute of America (CIA), he went on to become one of the school's most dynamic chef instructors. He is internationally recognized as a Certified Culinary Educator, Certified Hospitality Educator, Certified Executive Chef, and Certified Culinary Professional. Robert's feet are firmly planted in a sound culinary foundation of epicurean understanding. His knowledge of both the science and the art of food enable him to penetrate all cultural, ethnic, and geographic barriers of gastronomy and culinary techniques. |
| Robert is an educator at heart, and this book is first and foremost and educational tool. It is one thing to understand food; the ability to convey that message to others is quite another. Chef Danhi's resume boasts instructional positions such as Executive Chef Instructor of the Southern California School of Culinary Arts, Chef Instructor at the CIA, and leader of educational seminars across the nation. Love of educating, enlightening, and inspiring adventurous cooks is truly the driving force behind Robert's enthusiasm, passion, and the creation for this book. By concentrating on how things should be done, as well as why they are done, and creating photos that reveal even more about the food, Robert enables anyone to make authentic dishes at home and to become a better cooks regardless of the cuisine. |
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| CHEF ARI SLATKIN |
| Ari Slatkin is the Culinary Support Guru, aka Sous Chef, for Chef Danhi & Co. and holds degrees in anthropology, Culinary Arts, and Hospitality Restaurant Management. This alumnus of the University of Colorado, and all three campuses of the New England Culinary Institute, now resides in Redondo Beach, California. |
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| JAY WEINSTEIN |
| Food editor, writer and Chef Jay Weinstein, author of The Ethical Gourmet (Broadway Books 2006), A Cup of Comfort Cookbook (Adams 2002), and The Everything Vegetarian Cookbook (Adams 2002), has written for the New York Times, Food & Wine magazines, Travel + Leisure, National Geographic Traveler, and other publications. |
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| MORTAR AND PRESS |
| Chef Robert Danhi is no stranger to the food media scene, with recipes, food writing and photography being published in dozens of books, magazines, newspapers, websites, DVDs and in other trade publications. The publication of Southeast Asian Flavors is what inspired Robert Danhi to form Mortar and Press. The multi-media group conceptualizes, creates and produces culinary infused multimedia content. Contact us at info@mortarandpress.com. |
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| CHEF DANHI & CO |
| Chef Danhi & Co. in Los Angeles, they consult with educational organizations, food manufacturers, restaurant chains and professional associations. Organizations rely on their diverse industry experience and current expertise as a leading consulting company. Previous partner include The Culinary Institute of America, Mars Foods, Dole, General Mills, Martin Yan, Cargill, California Avocado Commission, P.F. Changes, Pei Wei, Sunkist, Melissa's and Wegman's markets. Some of their principle partners include The Produce Marketing Association, Wing Hing Foods, Lee Kum Kee, and Goglanian Bakeries. Visit www.chefdanhi.com for more information on this dynamic company. |
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