Muffie grew up just outside of Denver with parents who loved food. From an early age, Muffie and her brother were exposed to types of food well beyond the usual staples for younger diners (sushi, Vietnamese and spicy Mexican food). Muffie took her well-established palette with her to the East Coast to attend Brown University and dove head-first into neuroscience. One day, in the neuroscience lab
at Stanford doing graduate work, she realized that working in a science lab for the next 50 years wasn’t so appealing. So, she jumped into a business consulting career and then supply chain in biotech which allowed her to travel extensively. More often than not, she managed to coordinate these trips with reservations at some of the best restaurants in the world, not to mention a plethora of sought after holes-in-the-wall. Now she has come full circle. Her love for food and her scientific background have merged into Bold Food. Here she explores culinary science by experimenting with new dishes and new ways to create. There is a bit of molecular gastronomy and a bit of travel (because not ALL of the best food in the world is created in the San Francisco Bay Area), but everything comes back to finding new ways to make food fun, creative and delicious. Innovation in food is at the heart of what happens at Bold Food, whether it is making, teaching, tasting or sharing.
