Benjamin is an assistant professor at Tufts University. He studies the microbes that give delicious flavors to cheese and other fermented foods. He works with cheesemakers, salami producers, chefs, and hobbyists to understand the burgeoning world of fermented foods. He is a regular contributor to Lucky Peach magazine, and has been profiled in Mental Floss, Edible Boston, and the Boston Globe. | Scott is the chef de cuisine at Menton, Boston's only Relais and Chateaux Property. He trained as a biochemist at Harvard until leaving academia and pursuing his love for cooking. He began at Chef Barbara Lynch's No. 9 Park, where he became the chef de cuisine after three and a half years. Now at Menton, Scott uses fermentation and his understanding of biology to inform his style of cooking, firmly rooted in French techniques with Italian sensibilities.
Who are these critters living in your salt, and should they be cause for alarm?
Both involve making little money while busting your butt in school.