ROBERT WEMISCHNER is a Los Angeles- based caterer and baking instructor at Los Angeles Trade Technical College who received his culinary training at LeNotre and with the famed Troisgros brothers in France. He specializes in cross-cultural cooking using ethnic ingredients in unorthodox combinations. He has published numerous articles on food and cooking in the popular press and is the author of The Vivid Flavors Cookbook. He pioneered the concept of gourmet to go in the mid-1970s when he owned Le Grand Buffet in Beverly Hills.

KAREN KARP is President of Karp Resources, a consulting firm based in New York City. The company specializes in business planning and economic development. Her innovative style and focus on detail have helped make New York City restaurants and shops such as T-Salon, Flavors, and Cub Room a success. Ms. Karp guest lectures at several culinary and economic development conferences each year on the topics of business development and entrepreneurship.