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Jeff Gold
John Griffin is a graduate of the Culinary Institute of America, and President of the Mid-Hudson chapter of the American Culinary Federation. He is a Certified Executive Chef, and a Certified Execu...view moreJohn Griffin is a graduate of the Culinary Institute of America, and President of the Mid-Hudson chapter of the American Culinary Federation. He is a Certified Executive Chef, and a Certified Executive Pastry Chef, with the ACF.
Jeff Gold has a long and varied career, from Executive Chef at Lake Tahoe, to his current law practice in LA. He is a graduate of the Culinary Institute of America, and along with being a lawyer, Je_ teaches in the Hospitality Department at Orange Coast College in Costa Mesa, CA. Jeff has been on the forefront of taste combinations that include Umami, Koji and other great tastes.
Elliott Wennet has won an international reputation as a serious and inventive artist. He has done stage and concert design, and album cover work. Elliott created and produced unique and extraordinary Faux Finishes, Murals, Tromp’l’oiel, Italian and Venetian plaster surfaces. He also trained many future and practicing decorative artist throughout the years.view less
Books by Jeff Gold
Sittin' In: Jazz Clubs of the 1940s and 1950s Golf's Forgotten Legends: & Unforgettable Controversies Rating: 0 out of 5 stars0 ratingsMaking Good Food Great: Umami and the Maillard Reaction Rating: 0 out of 5 stars0 ratings