Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R&D, a culinary research and development company, and Render, a new food company that collaborates with the best restaurant chefs in the country to reinvent the way food lovers eat. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including State Bird Provisions, Benu, Eleven Madison Park, The Restaurant at Meadowood, and the Thomas Keller Restaurant Group. He has been featured on Forbes' and Zagat's 30 Under 30 lists, as a contributor to Popular Science, Eater, and WIRED, and as a guest expert on NPR, TEDx, and Iron Chef America. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book. Ali also writes a monthly column, Housemade, for the San Francisco Chronicle, diving into the behind-the-scenes brilliance of restaurant dishes. Follow Ali Bouzari on Twitter.