Jeffrey Clark has been involved for 30 years in the culinary research and development of Hispanic food products and has developed recipes for contemporary Mexican restaurants both here, in the United States, and in Mexico. He attended culinary school in Europe and studied Culinary Anthropology in Mexico with his primary area of study being "Cuisines of Eastern Mexico - Veracruz to Puebla." Jeff lives and has his office and test kitchen in Georgetown, Texas. He spends time in Mexico each year researching the origins of traditional Mexican dishes. Jeff recently launched SalsaSavant.com, a website for serious Hispanic flavor seekers that will include recipes and much more.