Martin Earl

Martin Earl is the Culinary Editor at ThermoWorks, where he maintains their cooking blog and educates people about the ways that controlling temperature can make their food better. Prior to his work with ThermoWorks, Martin was a classically trained chef in Bloomington, IN. He has worked in various parts of the food industry for 15 years, including while supporting himself through graduate school. Martin’s cooking and writing draws on his wide educational experience—including his degrees in Physics and the History and Philosophy of Science—in that he is always looking for ways to bring science into the kitchen and also create dishes that reflect the history of food and its migration.

http://www.thermoworks.com

About the author, Shawn

Chef Shawn has worked in almost every segment of the foodservice industry. He holds business degrees and certificates in Culinary Arts, Hospitality & Tourism Management, Accounting and Professional Sales. He is Certified Executive Chef (CEC) and a Certified Culinary Educator (CCE) through The American Culinary Federation. A Certified Culinary Professional (CCP) through the International Association of Culinary Professionals. He is the author of The First Timer’s Cookbook and The First Timer’s Bakebook. His work has been recognized nationwide as well as being a regular contributor to numerous food service publications and outlets and is the recipient of numerous awards-most recently the 2015 Culinary Educator of the Year through the local American Culinary Federation’s chapter-Beehive State Chef’s Association.

He the owner of multiple food service businesses and currently the host of the Business Chef Podcast.

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