<p>Alex found his way into the culinary field by way of math and finance. A lifelong love of food and Anthony Bourdain's book, <a style="&quot;border:none" href="http://www.amazon.com/gp/product/0060899220?ie=UTF8&amp;tag=httpwwwhow2he-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=0060899220&quot;&gt;&lt;img border=&quot;0&quot; src=">Kitchen Confidential</a>, pointed him in the right direction. He attended the Cambridge School of Culinary Arts but still stayed in finance. After doing work related to funding sustainable technology businesses and reading <a style="&quot;border:none" href="http://www.amazon.com/gp/product/1931498237?ie=UTF8&amp;tag=httpwwwhow2he-20&amp;linkCode=as2&amp;camp=1789&amp;creative=9325&amp;creativeASIN=1931498237&quot;&gt;&lt;img border=&quot;0&quot; src=">Wild Fermentation</a> by Sandor Ellix Katz, he was hooked. For more about Alex and his talents and interests, follow his incredible blog, <a href="http://feedmelikeyoumeanit.blogspot.com/">feedmelikeyoumeanit.com</a>.</p>

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