About London Gastronomy Seminars
Rachel graduated in 2003 from Corpus Christi College at Cambridge, in Biochemistry. She then moved to Paris to work with Dr Hervé This at the College du France, and also trained as a chef. While in Paris, Rachel spent much of her time developing and strengthening the collaboration between chefs and scientists, particularly in chef training. Rachel moved to Nottingham University in 2005, for a PhD in Creating Innovative Texture and Flavour experiences, which was sponsored by Heston Blumenthal and supervised by the Food Flavour Group. Rachel now works in food retail.
Bronwen graduated from Wellesley College with a degree in biochemistry and spent two years as a Peace Corps volunteer in northern Senegal. While working on a dissertation on farmhouse cheeses as a graduate student in Anthropology at the University of Oxford, she discovered Neal’s Yard Dairy, where she is now the buyer.
Francis read History at Christ’s College Cambridge before embarking on a career in professional food. After stints as a chef and a fishmonger, he now dedicates his time to writing about wine and food. He writes a regular column for The World of Fine Wine and contributes regularly to publications such as Decanter, Saveur, Gourmet, and Culture.