Smithsonian - Perishable Pundit

ISudhir Seth, Bethesda, MarylandA graduate of Hotel Managementfrom Delhi, India. Seth workedAnthony and Joint Uglesich,Nat' Orleans, LouisianaAnthony Uglesich, a CroatianLisa Yockelson, Washington, D.C.Lisa Yockelson is a baking journalistwith a concentration in both classicas a chef in India and thenAmerican, owns the New Orleansand contemporary American andwas commissioned to openinstitution Uglesich's Restaurant-European regional specialties. HerBukhara in New York City andopen since1924—which servesmost recent work. Baking by Flavor,in Chicago. He served as execu-cuisine made with local produceis a comprehensive technique- andtive chef at the Bombay ( Hub inand hand-ground spicesUglesichrecipe-oriented cookbook basedWashington. D.C., and thenhas appeared on TV with Enieril011 more than a decade of research,02Iopened Heritage India DC Heis now owner and chef at Passageto India in Bethesda, Maryland.agasse and Martha StewartHis son |ohn is author of/ glesich's Restaurant Cookbook.in exploring and developing flavorm baked goods. Yockelson is theauthor of 1 i baking cookbooks.Suad Shallal, Washington, D.C.When Suad Shallal came fromIraq to Falls Church. Virginia. 111Herman Iargas,New }'ork. New YorkA native ot the DominicanEric Ziebold, Washington, D.C.Eric Ziebold. a native of Iowa anda 1004 graduate ot the Culinary[966, she telt as it she had landedRepublic, where he was raisedInstitute ot America, is chef at ( itson another planet. She spoke noon afarm, Vargas came to the/en After beginning his career atEnglish, didn't drive, and onlyUnited States when he was 14Washington's Vidalia, he workedlooked Iraqi food hulas. Shallaland worked at Russ