Author Description

Sercarz was raised in Israel and trained as a chef in France, where he was introduced to the fine art of spice blending by Olivier Roellinger. He moved to New York in 2002 to cook for Daniel Boulud and left the restaurant kitchen in 2006 to work with spices full time. He has since created blends for... chefs under the label La Boîte á Epice.