Aki Kamozawa and H. Alexander Talbot are Ideas in Food, a blog, a book, and a culinary consulting business based in Levittown, PA. They met in the kitchen at Clio in Boston in 1997 and have been cooking together ever since. Aki and Alex specialize in sharing techniques for creativity with chefs, cooks, restaurants, food service companies, and home cooks using modern ingredients, equipment, and innovative approaches to food. They emphasize an understanding of ingredients and cooking techniques (both classic and modern) in order to increase skill levels and refine individual cooking styles. They specialize in helping other chefs express their own cuisine more clearly and efficiently. In addition to their work with individual chefs and restaurants, they have consulted with companies such as the Art Institutes, the Institute of Culinary Education, Marks & Spencer, and Unilever.
Their book, Ideas in Food, Great Recipes and Why They Work, was published in December of 2010 by Clarkson Potter. It is a handbook for cooks and chefs, teaching them how to unleash their creativity, intensify flavors, streamline techniques and have fun in the kitchen. It is a blend of stories, science and recipes based on their experience and experiments in the kitchen.