Designing data centre M&E: DfMA and an integrated approach
Jonathan Yao—Kato, Los Angeles.
A proud nerd, he’s obsessed with the science and technicalities of what we cook and eat: He’s tested through several categories of knives and kitchen tools for Food & Wine and wrote about.the molecule that makes bananas smell like bananas.
for Serious Eats.. He’s also a cocktails and spirits expert, the former senior editor at., and a huge fan of Caol Ila Scotch.He lives in Los Angeles, where he grills and entertains outdoors as much as possible.
He also loves the winter sport of curling.. Education.Jason has a bachelor's degree in English and Spanish from Tulane University and a master's degree in journalism from the Medill School of Journalism at Northwestern University.
He attended culinary school at Jefferson State Community College in Birmingham, Alabama.. About Food & Wine.
about us and our editorial process.2 to 4 servings.Kevin Tien—Himitsu, Washington D.C.. Landon Nordeman.
"Our restaurant isn't Japanese; it's not Vietnamese; it's not Southern.It's all of those things—everything I love on a plate.
As long as I continue to grow, my food is going to grow with me.".Kevin Tien's life in the kitchen started in an unlikely place: a sushi counter in his hometown, the heart of boudin country, Lafayette, Louisiana.