Tom HudgensTom Hudgens attended Deep Springs as a student, then later returned to the college as the Boardinghouse Chef, when he first began writing this book. During his 15-year culinary career, in addition to Deep Springs, he cooked at Chez Panisse in Berkele, and at Liberty Café in San Francisco. He lives, works, and cooks in Marin County, California. Read More Read Less
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