About the Author | Tom Hudgens attended Deep Springs as a student, then later returned to the college as the Boardinghouse Chef, when he first began writing this book. During his 15-year culinary career, in addition to Deep Springs, he cooked at Chez Panisse in Berkeley, and at Liberty Café in San Francisco. He lives, works, and cooks in Marin County, California.Justin Kim has taught painting at Deep Springs over a period of 20 years, and has served as the college's Academic Dean. He has exhibited both regionally and nationally. He interned with the artist David Hockney, and has taught at Yale, Dartmouth, and Smith College in addition to Deep Springs. |