Formerly pastry chef for the three-star restaurant Veritas, Dalia Jurgensen has worked in the kitchens of acclaimed restaurant such as Nobu, La Côte Basque, and Dressler. Her work has been widely reviewed and featured in publications including The New York Times, New York, the New York Daily News, and USA Today. Her memoir, Spiced, about life in the kitchen, was published by Putnam in 2009. Dalia currently teaches at the Institute of Culinary Education.