César Vega

Cesar Vega has been the editor-in-chief of The Kitchen as a Laboratory. He studied food engineering in Mexico, holds a master’s degree in food science from the University of Guelph in Canada, a PhD in food science from the University of Cork in Ireland, and a degree in culinary arts from Le Cordon Bleu. In addition, he is research manager at Mars Botanical, a division of Mars, Inc. He regularly teaches seminars on the relationship between science and cooking and acts as a consultant to restaurants.