Thomas Carrig, DTR CSW left a rewarding twenty year career in developing high performance polymer adhesives to pursue a lifelong passion for food and wine.  After earning his Culinary Arts degree from Johnson & Wales University, he took it one step further, earning a B.S. in Culinary Nutrition and combining his love for science with his passion for food.  Thomas uses his unique perspective to examine the path of food from the farm, through a factory—or not—to  the table, and through the body (if you are what you eat, then so is what you are eating, and so on).  His views influence his cooking and inspire his writing. Thomas is the chef/owner of Chef Thomas LLC (www.thomasthechef.com ), a personal chef service focused on the proper feeding and fueling of clients with farm fresh, organic foods, where he shares his enthusiasm and knowledge through in-home classes on all food and wine related topics. His unique credentials include the titles “Certified Specialist of Wine” (by the Society of Wine Educators), and “Dietetic Technician, Registered” (by the Commission on Dietetic Registration). He is also an avid barbecue fanatic with the title of “Certified Barbeque Judge” (by the Kansas City Barbeque Society), having the privilege to judge the Jack Daniel’s World Invitational Barbecue Championships—twice!