{"id":1627,"date":"2016-01-27T17:24:30","date_gmt":"2016-01-27T22:24:30","guid":{"rendered":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/?page_id=1627"},"modified":"2016-03-16T22:28:05","modified_gmt":"2016-03-17T02:28:05","slug":"matt-bruck","status":"publish","type":"page","link":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/matt-bruck\/","title":{"rendered":"Matt Bruck"},"content":{"rendered":"[vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/2″][vc_column_text responsive_align=”center”]\n

\"Chefs<\/p>\n[\/vc_column_text][\/vc_column][vc_column border_color=”” visibility=”” width=”1\/2″][vc_column_text responsive_align=”center”]\n

Matt Bruck<\/h4>\n

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.<\/p>\n

CONTACT MATT BRUCK<\/a><\/strong>[\/vc_column_text][\/vc_column][\/vc_row][vc_row fullwidth=”false” attached=”false” padding=”0″ visibility=””][vc_column border_color=”” visibility=”” width=”1\/1″][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″][vc_empty_space height=”50px”][vc_separator color=”grey” align=”align_center”][mk_fancy_title style=”simple” corner_style=”pointed” tag_name=”h3″ border_width=”3″ size=”18″ line_height=”24″ color=”#393836″ font_weight=”bold” letter_spacing=”0″ font_family=”none” margin_top=”10″ margin_bottom=”10″ align=”left” responsive_align=”center”]\n

Columns by Matt Bruck<\/p>\n[\/mk_fancy_title][vc_empty_space height=”30px”][mk_blog style=”classic” magazine_strcutre=”1″ author=”true” slideshow_layout=”default” column=”3″ image_width=”220″ image_height=”350″ cropping=”true” count=”10″ offset=”0″ disable_meta=”true” classic_excerpt=”excerpt” pagination=”true” pagination_style=”1″ excerpt_length=”200″ sortable=”false” order=”DESC” orderby=”date” item_id=”1453933428-56a94374b4087″ cat=”350″][\/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\/2″][vc_column_text responsive_align=”center”] [\/vc_column_text][\/vc_column][vc_column border_color=”” visibility=”” width=”1\/2″][vc_column_text responsive_align=”center”] Matt Bruck 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 […]<\/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\/1627"}],"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=1627"}],"version-history":[{"count":5,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1627\/revisions"}],"predecessor-version":[{"id":1724,"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/pages\/1627\/revisions\/1724"}],"wp:attachment":[{"href":"http:\/\/www.chefssociety.org\/collaborative_culinary_organization\/wp-json\/wp\/v2\/media?parent=1627"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}