A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, Stéphane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morató, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. She is the author of five cookbooks including Macaron Magic, Macaron Magic 2, Choux Temptations, Litte Choux Temptations, and The Bear and Fish Family Cookbook. She is also a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) credited by the Society of Wine Educators. Jialin received her PhD in electrical engineering from the Georgia Institute of Technology in 2004. She lives in the greater DC Metro area.
