Current Roles:

• Co-Founder, Ideas in Food (2004–Present): Aki Kamozawa co-founded Ideas in Food, a consulting company and blog that explores innovative culinary techniques and recipes.
• Author: Kamozawa has co-authored several books, including Ideas in Food: Great Recipes and Why They Work and Maximum Flavor: Recipes That Will Change the Way You Cook.

Previous Roles:

• Chef: Before focusing on consulting and writing, Kamozawa worked as a professional chef in various restaurants, honing her skills in both savory and pastry disciplines.

Notable Speaking Engagements:

• Culinary Institutes and Conferences: Kamozawa has been a speaker at various culinary schools and conferences, sharing her expertise in food science and innovative cooking techniques.
• Food Blogging Events: She has participated in panels discussing the intersection of food, technology, and media.

Brands Worked With:

• Various Restaurants: Through her consulting work, Kamozawa has collaborated with numerous restaurants to develop menus and refine culinary techniques.

Why Companies Hire Her:

Aki Kamozawa is sought after for her deep understanding of food science and her ability to translate complex culinary concepts into practical applications. Companies in the food industry, including restaurants and food product developers, hire her for consulting on recipe development, menu innovation, and to gain insights into modernist cooking techniques. Her experience as an author and speaker also makes her a valuable asset for educational institutions and culinary events.