Michael Krondl

Michael Krondl is a chef, cooking teacher and food writer. He has authored several books, most recently Sweet Invention: A History of Dessert. He has written on food and travel for numerous magazines including Marie Claire, Family Circle, Culture + Travel, American Health, and Condé Nast’s Traveler to name just a few. He is an acclaimed cooking teacher. His class “Cooking 101” at the New School’s Culinary Center was chosen by New York Magazine as the “best one-day introductory cooking class” in New York. He has taught both academic and hands-on cooking classes on subjects as varied as the Carnival foods of Venice, the cuisine of the Riviera, Sephardic Passover, Viennese desserts and the history of American foodways among many others. He has worked as a chef in both Toronto and New York. For more information see spicehistory.net.