Geila Hocherman attended La Varenne and has received certificates from Paris's Cordon Bleu and Manhattan's Peter Kump's Cooking School, now the Institute of Culinary Education. She was gourmet food buyer for Bloomingdales, worked as a private kosher caterer, and was a prep-cook at the Food Network. She has also contributed to the former kosher-cooking site,

Arthur Boehm has co-authored cookbooks including The Modern Seafood Cook, with Edward Brown, The Empire Chicken Kosher Cookbook, with Katja Goldman, and, with Ming Tsai, Blue Ginger, Simply Ming, and Simply Ming: One-Pot Meals. He contributed to the All-New Joy of Cooking and edited the American edition of Nigella Lawson's How to Eat. He was a contributing food editor at AARP The Magazine. His articles have appeared in The New York Times, The Washington Post, and Gentlemen's Quarterly, among others.