Alba Martin learned to read on a cookbook and made her first recipe age 5. After a brief "nutrition for the healthy" course in France and a short internship at the Texas Heart Institute, she turned towards Comparative Literature and Cultural Studies, studying between the UK, the US and Ireland while keeping a foot in the health and culinary world through a little of bit of food writing. Throughout the years, she's been a fervent meat eater, vegetarian, and raw vegan, and now back to being an omnivore. Dr. Claude Martin-Mondière M.D. Ph.D. is a Physician by vocation. She obtained her MD and a Ph.D. in Biochemistry from Paris, France before receiving a grant for international post-doctorate studies in the Brain Research department of the University of Chicago and Baylor College in Houston. She won the Lipha prize in France and the innovation award from ASAIO meeting in Dallas for a device she designed to test shear stress on endothelial cells. She was granted an American patent for an ECMO blood pump. Parallel to this, Claude combined her laboratory and medical skills with her first-hand knowledge of Parisian food culture and culinary discoveries while travelling to Spain, Italy, Saoudi Arabia and Japan among others, to develop a new kind of healthy everyday cooking. Her expertise in immunology and biochemistry allowed her to achieve personal recovery through nutrition.