Jay Reifel

Jay Reifel has a background in fine dining, classical pastry, and has a deep love of history, especially as it relates to food and culture. He has baked bread with schizophrenics, and written everything from one liners to questionable science fiction. In his culinary career, he has worked with food scientists, historians, and translators, eaten everything from pig's brains to live insects, learned from all of them (and thinks you should too).