Tim Chin is a professional cook and sometimes writer. He cooked for years at restaurants in New York and Boston, working at Rouge Tomate, Northern Spy, and most recently, BiSq. He also spent three years at America’s Test Kitchen, creating and testing recipes. He is passionate about sourdough, funky hot sauce, and sustainable agriculture. Outside of cooking, Tim spends most of his free time rock climbing and trying not to kill his house plants.
