Profession: President, The Culinary Institute of America
Interests: Reading, golf
Ideal secret ingredient: Various eggs would make an interesting battle, so would a suckling pig.
Culinary inspirations: Paul Bocuse, the Troigros Brothers, Alain Chapel and Fredy Giradet
Favorite restaurant: Of all time - Fredy Giardet in Crisser, Switzerland. It's now closed.
Favorite food: Caviar is my favorite luxury food. Pasta is my favorite everyday food.
Food you won't go near: I like pretty much everything except insects, snakes and strange products like that.
Weirdest thing you've ever eaten: Roasted dog in Korea. FYI, it tastes very fatty!
Favorite food destination: Italy
Alternative dream job: I already have a dream job, but I would enjoy being a professional golfer.
Dr. Tim Ryan