Jeffrey Elliot has a degree from the Culinary Institute of America and has cooked at prestigious restaurants such as Le Cirque, and Le Bernardin in New York. Since leaving the kitchen, he’s owned an antiquarian bookstore, gotten an MBA, been a stockbroker, and worked for Share Our Strength www.strength.org, a not-for-profit dedicated to eradicating childhood hunger in America, organizing Taste of the Nation events in 15 cities across the US and Canada. Currently, Jeffrey is the Director of Culinary Relations for Zwilling JA Henckels, Demeyere, and Staub, as well as the Executive Chef of Zwilling JA Henckels USA. Is the author of The ZWILLING J.A. HENCKELS Complete Book of Knife Skills, a 400 page guide to use techniques and care published by Robert Rose.