Kirsten Hall has worked in publishing for 15 years as an author, editor, book producer, and illustration agent. The recipes in this proposal were provided by Iron Chef Ian Chalermkittcai for this project. Hall's friendship with Chef Chalermkittcai began two years ago when, after a lunch meeting about a cooking project, he endorsed Hall to the Thai Travel Authority for an all-expenses paid trip to Thailand in an effort to promote tourism. The trip resulted in a cover story about Elephant Day for Time for Kids. Chef Chalermkittcai is well connected with many Iron Chefs and will be a significant asset in making the contacts necessary for this project. In America, Hall is already connected with several chefs, having taught Chef Tom Collichio's son in elementary school and having collected recipes for another project from Chefs Jacques Pepin, Michelle Bernstein, and Graham Elliot, among others. She also has worked with Marco Pierre White in the U.K.

In addition to her connections in the food and beverage industry, she is shamefully unabashed when it comes to recruiting talent and will happily approach every chef working in a noodle restaurant of interest. Chef Pongtawat "Ian" Chalermkittichai has continually pushed the limits of peoples preconceived notions of Thai and Southeast Asian cuisine. With a lifetime of experience, he has shown the world that Thai cuisine is more than just Pad Thai. An adroit student across a wide span of cuisines, Chef Ian's food is a parallel for his life experience and philosophy. With a diverse offering of restaurants that span the globe, Ian delves into the classical and reemerges with his own exquisite interpretations.