Carol Penn-Romine  

Los Angeles-based Carol Penn-Romine grew up on a farm in Tennessee, where she developed an early understanding of and appreciation for livestock as fellow inhabitants of the farm-and ultimately as dinner.

After working as a journalist and editor for a number of years, she decided to focus her writing on food, and to that end, earned a degree from the California School of Culinary Arts. She is particularly interested in the social and cultural aspects of food and how its production, preparation and enjoyment bring people together.

Chef Jos Wellman (aka Tallyrand)

Born in the UK and initially raised in my father’s hometown in Wales, I consider myself a Welshman through and through. Although, with my father in both the Royal and Merchant Navies and later in the Police force we travelled quite a lot as a child, which seems to have given me itchy feet for the rest of my life and a passion for travel as you will see. I guess you could say I am now a displaced Welshman, an adopted Kiwi and a citizen of the world.

Lee Simon

Graduate of Cornell University's School of Hospitality Administration with a concentration in foodservice and hospitality design. He uses his operational experience on a daily basis to assist with the planning of new and renovated foodservice facilities. His past projects, located domestically and abroad, include all types of foodservice operations.

Ron Yudd

Ron Yudd has been President of Points of Profit Leadership Inc. since 1990. He is a recognized expert on developing profit strategies and customer service solutions. Ron provides his clients with the tools for success. He accomplishes this through speaking, seminars, workshops, facilitation, consulting and personal coaching and mentoring.