Andrew Schloss

Andrew Schloss is the author of 22 cookbooks including: Mastering the Grill (winner of a World Gourmand Award and a New York Times bestseller) and The Science of Good Food (winner of an IACP Cookbook Award, a James Beard finalist, nominated by Le Cordon Bleu Food Media Awards as Best Food Book in the World), both co-authored with David Joachim; and Fifty Ways to Cook Most Everything (a main selection for Book of the Month Home Style Club). Schloss is currently the co-owner of Chef Salt, a small-batch artisan seasoning company manufacturing seasoning blends made with unrefined salts. He is the former president of The International Association of Culinary Professionals and the former Director of the Culinary Curriculum for The Restaurant School in Philadelphia. His critically acclaimed restaurant, In Season, was instrumental in the creation of Philadelphia's restaurant renaissance. Mr. Schloss is a well-known culinary instructor and was nominated for “Cooking Teacher of the Year” by the International Association of Culinary Professionals in 2005. He has taught cooking classes to professional and avocational cooks all over the United States.