Hire Aki Kamozawa -Celebrity Chef Speakers Bureau – Booking Agent

Aki Kamozawa

celebrity chef speaker aki kamozawa

Aki Kamozawa

Celebrity Chef

  • Co-Creator of Ideas in Food
  • Co-Author, "Food: Great Recipes and Why They Work"

Fee Range: Call for Fee

Topics: Chef, Entrepreneur, NYT Best Seller,

Celebrity Chef Speaker Aki Kamozawa and H. Alexander Talbot are not only husband and wife; they are also business partners who conceived Ideas in Food, which is a culinary consulting business, a blog, and a bestselling book. Ideas in Food is “based on the premise that a solid understanding of science and technique coupled with high quality ingredients, modern equipment, and innovative approaches to cooking makes anything possible” and they take this message with them whether they are helping just one individual chef or speaking to and teaching at trade shows and culinary conferences with thousands of attendees around the world.

Aki Kamozawa’s culinary career began almost two decades ago when she met Chef Alexander Talbot in the kitchen of a popular Boston restaurant, Clio. Since then, they have written two successful books, they published their first book in 2010 titled Ideas in Food: Great Recipes and Why They Work which made the Amazon Best Books of the Month list in December of 2010. This book serves as a text book for chefs and cooks, educating readers on the science behind the 100 recipes it contains and how to make food taste as delicious as possible. In 2013, they released their second book, Maximum Flavor, Recipes That Will Change the Way You Cook, which is geared more towards the home cook and offers guidance for getting the most flavor out of food as possible.

Celebrity Chef Speaker Aki Kamozawa and her partner/husband are best known for their much sought after blog, Ideas in Food, which they started in 2004. Their blog documents the work that they do for various chefs in various restaurants while offering helpful tips to readers. In the 2013 Saveur Best Food Blog Awards, Ideas in Food was voted Best Culinary Science Blog. Kamozawa and Talbot have been featured in countless publications throughout their career, including Gourmet, Food and Wine, Bon Appetit, and the New York Times.

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