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Alex Talbot and Aki Kamozawa

Wed, 06/18/2008 - 14:43
Submitted by editorial
Ideas in Food New York

Tuesday, September 16 09:30AM—10:30AM

Chef Blogging Business Seminar


Having met in the kitchen of Ken Oringer’s Boston restaurant Clio, Alex Talbot and Aki Kamozawa have spent the better part of a decade creating meals that combine and balance unique flavors and textures to unforgettable effect. They document their experiments and exploits on their popular industry blog, Ideas in Food.

Following their stint at Clio, Talbot and Kamozawa moved to New York to establish a catering business, Amuse Bouche. As their clientele left the city in the summertime, so did they, spending two seasons as chef and pastry chef at La Cucina in Edgartown on Martha’s Vineyard. In 2003, they moved to Maine where they became chefs at the Bradley Inn, in New Harbor, later moving to Colorado to accept positions as co-executive chefs and directors of operations at Keyah Grande in Pagosa Springs. After spending four years in the mountains, they have recently returned to New York to pursue their culinary experiments, teachings, and catering – all documented on Ideas in Food.

Kamozawa is a graduate of the New England Culinary Institute; Talbot has a BA in English from Colby College. Their website is a joint effort that reflects a dedication to innovation, creativity, and the documenting and sharing of culinary knowledge. They are leaders in the culinary blogging movement, creating, in effect, a virtual cookbook and culinary school at once.

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