Ken Forkish is the owner of Ken's Artisan Pizza and Ken's Artisan Bakery, which was named one of Gourmet magazine's "Best Restaurants in America." He trained at the San Francisco Baking Institute, the CIA Greystone, Toscana Saporita in Italy, and l'Institut Paul Bocuse in France. He is the bestselling author of The Elements of Pizza and Flour Water Salt Yeast, which won both a James Beard and IACP award.
