{"id":1269,"date":"2015-12-02T12:56:09","date_gmt":"2015-12-02T17:56:09","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?page_id=1269"},"modified":"2016-10-03T16:08:34","modified_gmt":"2016-10-03T20:08:34","slug":"cs-columns","status":"publish","type":"page","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/cs-columns\/","title":{"rendered":"CS Columns"},"content":{"rendered":"[vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/1″][vc_column_text responsive_align=”center”]\n
Chefs Society Columns<\/h5>\n

Get the latest on Korean cuisine and fermentation.
\nDiscover expert insight and opinion on what makes Korean fermentation
\nthe next biggest driving force in the culinary world.<\/p>\n[\/vc_column_text][vc_empty_space height=”80px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/1″][mk_blog style=”masonry” magazine_strcutre=”1″ author=”true” slideshow_layout=”default” column=”3″ image_width=”220″ image_height=”350″ cropping=”true” count=”10″ offset=”0″ cat=”336″ disable_meta=”false” classic_excerpt=”excerpt” pagination=”false” pagination_style=”1″ excerpt_length=”200″ sortable=”false” order=”DESC” orderby=”date” item_id=”1450712804-56781ee42ee4d”][vc_empty_space height=”80px”][vc_column_text responsive_align=”center”]\n

OUR COLUMNISTS<\/h4>\n[\/vc_column_text][vc_separator][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text]\n[\/vc_column_text][\/vc_column][\/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/4″][mk_image_box title=”Matt Bruck” media_type=”image” autoplay=”false” video_host=”self_hosted” video_host_social=”social_hosted_youtube” src=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/12\/miss-korea-bbq-chefs-soceity-columnist-matt-bruck.jpg” media_width=”400″ media_height=”400″ crop=”true” image_link=”url” url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/matt-bruck” target=”_blank” align=”left” title_font_weight=”bold” rounded_corner=”false”]Matt Bruck began writing about food as a kid and has never stopped. Formative years in San Antonio pushed his native New Yorker\u2019s palate toward spicy & Mexican; his student projects were dominated by food explorations. Teenage years in his grandfather\u2019s tavern shaped his views of hospitality and humor. At Stanford, as an Honors English major and literary magazine editor, he began to write seriously about eating and drinking.<\/p>\n

Since college, Matt has continued to write, crafting and delivering stories as the public face of startups, funds, global companies, restaurants and non-profits. Also trained as an economist and lawyer, he has written seriously on finance and business strategy issues\u2013 but his love of flavor keeps bringing him back to the world of food & drink. Currently, Matt is CEO of Joios, where he collects consumer preference data to advise food & beverage producers on their products and pitches. He also runs EatersDrinkers, a community and event producer responsible for hundreds of whimsical tasting and pairing events.<\/p>\n

Matt holds an MBA from the MIT Sloan School of Management, a JD from Boston University and a BA from Stanford University.[\/mk_image_box][\/vc_column][vc_column border_color=”” visibility=”” width=”1\/4″][mk_image_box title=”Sherry Tao” media_type=”image” autoplay=”false” video_host=”self_hosted” video_host_social=”social_hosted_youtube” social_youtube_id=”” social_vimeo_id=”” mp4=”” webm=”” ogv=”” preview_image=”” src=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2016\/01\/chefs-society-columnist-sherry-tao.jpg” media_width=”400″ media_height=”400″ crop=”true” image_link=”url” url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/sherry-tao\/” target=”_blank” align=”left” bg_color=”” border_color=”” text_color=”” title_color=”” title_text_transform=”” title_font_weight=”bold” rounded_corner=”false” animation=”” visibility=”” el_class=””]\nSherry Tao (Kangheng Tao) is an expert food columnist and the author of A Bite of NYC (\u5403\u900f\u4f60\u4e86\uff0c\u7ebd\u7ea6), a food guide book released in the summer of 2015. The book, which discusses different culinary traditions in New York City as seen through a Chinese foodie’s eyes, is one of the best selling food guide books in China. She currently writes for SinoVision, the biggest Chinese media company in North America, and her articles receive over a million impressions on the website every month. She has extensively covered Korean cuisine available throughout New York, with a focus on Korean fermentation. Sherry Tao loves the fermented Korean rice wine Makgeolli, and is currently working on her second book.[\/mk_image_box][\/vc_column][vc_column border_color=”” visibility=”” width=”1\/4″][mk_image_box title=”Edgar Vaudeville” media_type=”image” autoplay=”false” video_host=”self_hosted” video_host_social=”social_hosted_youtube” src=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/12\/10858552_10154866315155315_1160340427078616034_n.jpg” media_width=”400″ media_height=”400″ crop=”true” image_link=”url” target=”_blank” align=”left” title_font_weight=”bold” rounded_corner=”false” url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/edgar-vaudeville\/”]Edgar Vaudeville is a food and beverage expert with vast experience in the culinary field. Entering the industry as a chef, he moved on to manage, promote, and offer consulting services for many esteemed restaurants, hotels, and establishments.<\/p>\n

After sharing his knowledge as an editor at Food and Wine, he is now working in management at Chefs Club by Food and Wine New York.<\/p>\n[\/mk_image_box][\/vc_column][vc_column border_color=”” visibility=”” width=”1\/4″][mk_image_box title=”Pamela Morgan” media_type=”image” autoplay=”false” video_host=”self_hosted” video_host_social=”social_hosted_youtube” src=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-content\/uploads\/2015\/12\/Nma4XrE2.jpeg” media_width=”400″ media_height=”400″ crop=”true” image_link=”url” target=”_blank” align=”left” title_font_weight=”bold” rounded_corner=”false” url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/pamela-morgan\/”]Pamela Morgan is a chef, culinary instructor, consultant, event planner, cookbook author, and an expert on food\u2014with over 30 years of industry experience. From 1984 to 2000, Pamela Morgan was president of her own catering company, during which she catered for clients including BIll Clinton, Martha Stewart, HBO, and Chanel. In 1994, she opened Flavors Catering & Carry-Out in the Flatiron District\u2014a successful venture that was eventually sold. Currently, she is the owner of Flirting With Flavors, a culinary event company that hosts private events and cooking parties. She hosts customized events at her elegant private venue, which includes an outdoor terrace overlooking Central Park.<\/p>\n[\/mk_image_box][\/vc_column][\/vc_row]\n[vc_row fullwidth=”true”][vc_column css=”.vc_custom_1475524945566{background-color: #333333 !important;}”][vc_empty_space height=”50px”][mk_button size=”large” bg_color=”#ffffff” txt_color=”#282828″ url=”http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/email-sign-up\/” target=”_blank” align=”center”]SIGN UP FOR THE NEWSLETTER![\/mk_button][vc_empty_space height=”50px”][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"

[vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/1″][vc_column_text responsive_align=”center”] Chefs Society Columns Get the latest on Korean cuisine and fermentation. Discover expert insight and opinion on what makes Korean fermentation the next biggest driving force in the culinary world. [\/vc_column_text][vc_empty_space height=”80px”][\/vc_column][\/vc_row][vc_row][vc_column][vc_column_text] [\/vc_column_text][\/vc_column][\/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/1″][mk_blog style=”masonry” magazine_strcutre=”1″ author=”true” slideshow_layout=”default” column=”3″ image_width=”220″ […]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":[],"_links":{"self":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1269"}],"collection":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/comments?post=1269"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1269\/revisions"}],"predecessor-version":[{"id":2532,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1269\/revisions\/2532"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=1269"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}