Dr. Jamie Koufman is one of the world’s leading authorities on reflux and has lectured widely on the subject both nationally and internationally. For nearly three decades, her pioneering research has focused on reflux as it affects the voice and breathing passages. She coined the terms “silent reflux” and “laryngopharyngeal reflux (LPR),” the medical term for reflux that involves the larynx (voice box) and throat.
Dr. Koufman is the founder and director of the Voice Institute of New York, one of the premier comprehensive voice treatment centers in the United Sates. She is Professor of Clinical Otolaryngology at the New York Medical College, and she has been listed among the Top Doctors in America every year since 1994. In addition to writing The Reflux Cookbook Blog, Dr. Koufman writes medical blogs on voice disorders, chronic cough, and silent reflux.
Dr. Jordan Stern is a board-certified otolaryngologist (head and neck surgeon) with 20 years of experience in the management of upper airway diseases. He is the founder and director of Bluesleep, a comprehensive sleep apnea and snoring center, and has assembled a multidisciplinary team dedicated to the treatment of sleep apnea and snoring in adults and children.
Dr. Stern has published and lectured widely on the subject of sleep apnea and head and neck tumors. He is past director of the Saint Vincent’s Head and Neck Oncologic Surgery program and the New York Eye & Ear Infirmary’s Head and Neck Surgery service. He has been feature in The New York Times “Top Docs” every year since 2007. Recently, he produced Music for Dream with pianist Magdalena Baczewska (see www.bluesleep.com).
Chef Marc Michel Bauer is the Master Chef and Roundsman at the French Culinary Institute, where he has spent the past 18 years honing his culinary and technical skills, and engaging in his passion to educate and inspire. As a French Master Chef, he was formerly an executive chef at Délices de France in Manhattan. He earned a double Advanced Certification in Culinary Arts and Science in France and a Bachelor of Science from SUNY College in New York.
Chef Bauer brings a wealth of creativity to cooking through his use of local ingredients and techniques acquired from his travels abroad, as well as his ability to design special dishes by adapting recipes to meet special dietary needs. He has worked side by side in his career with many of the top chefs in the industry including Alain Sailhac, Jacques Pepin, Andre Soltner, and Jacques Torres. Having experienced acid reflux himself, Marc Bauer recognized the need to create simple recipes that would enable people with reflux to enjoy eating rather than be limited by their dietary restrictions.