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With equal aplomb, Robert Carmack can arrange a rare tour of the Japanese emperor's private soy sauce brewery, sit down to enjoy a multi-course meal of cobra in a tiny restaurant in rural Vietnam, and prepare a traditional Swiss fondue in a mountain top chalet. Known widely as The Globetrotting Gourmet® through both his web pages and video presentations, Carmack's articles have run in numerous magazines and newspapers throughout the world, and he was featured in a recent Christmas issue of the American magazine Appellation. Most lately, he authored a book entitled Fondue as part of The Essential Kitchen series, published concurrently in the U.S., Australia and the United Kingdom early in 2001 by Periplus and Lansdowne, respectively, and "Thai Home Cooking" for the same publishers. This latest book is scheduled for release in October. He is presently writing "Vietnamese Home Cooking," as part of the same series.

An American-born bon vivant and world traveller currently living and working in Sydney as a highly sought after food stylist and food and travel writer, Robert Carmack has lived and worked professionally with food in the culinary meccas of Paris, New York, and San Francisco. He holds the coveted Grand Diplôme d'Etudes Culinaires from Ecole de Cuisine La Varenne and the Diplôme d'Expert ès Cuisine Française from the University of Dijon. At the start of his career, he worked with foremost food authorities James Beard in New York and Anne Willan in Paris, as well as researching a number of cookbooks in Time-Life's The Good Cook series. His own cookbook, Desserts with Spirit!, was published by Atheneum, with a forward by James Beard, who was a friend and mentor; it was also excerpted in Family Circle. He is a regular traveller to Asia, the U.S., Mexico and Europe, acquiring material for his popular webpages www.globetrottinggourmet.com.

Carmack has worked in the television industry for more than 15 years, principally in food styling, as well as in print. An Australian resident for almost two decades now, Carmack is also a regular television spokesman in that country, with products ranging from cranberries, to soy sauce and hot sauce. A former food editor of Interiors and Easy Entertaining magazines, Carmack continues to write broadly on food. Last year he presented a Master Class at Australia's premier food event, the Melbourne Wine and Food Festival, and was key note speaker at this year's Food on Film seminar in Minneapolis, plus a workshop presenter at the International Association of Culinary Professionals convention.

Carmack has appeared on programs as diverse as the Jewish Home Show (New York), and Good Morning Australia (Sydney). He has also featured prominently in national food campaigns for Lupe olive oil, Ayam foods, Tabasco, and as a national spokesman for Ocean Spray cranberries. A member of the International Association of Culinary Professionals (IACP), Carmack attended conventions in Portland, Oregon; Vancouver, British Columbia; and Oslo, Norway; and was a guest presenter at their 2001 conference in Minneapolis. Carmack gave the keynote address at the Food on Film seminar in 2001 in the U.S., a specialist conference for food stylists and photographers from around the world. He spoke on the pervasive influence of "Australian Style" presentation in books and magazines from around the world.

Carmack began his career in food as a journalist. A cum laude graduate in Communications from Washington State University, a major West Coast American institution, Carmack went on to study in France at both the Université Lyon II and Université de Dijon (CIE). He was awarded from the latter their Diplôme d'Expert ès Cuisine Française. He later studied at the prestigious Ecole de Cuisine La Varenne in Paris, from which he was awarded the coveted Grand Diplôme d'Etudes Culinaires. He also holds certificates of study from Stephen Spurier's l'Académie du Vin in Paris, the Oriental Hotel Thai Cooking School in Bangkok plus the Chiang Mai Cooking School also in Thailand, the Ritz-Escoffier Ecole de Cuisine in Paris, plus basic and advanced Japanese cookery instruction under Kazuyuki Aoshima of the Tokyo Cookery Academy.

For almost three years Carmack researched The Good Cook cookbook series for Time-Life Books, working closely with both Jeremiah Tower and Richard Olney, and later created recipes on a freelance basis for the Time-Life Healthy Home Cooking series. Other credits include researching French Regional Cooking, French Cookery, and Master Class all by Anne Willan of the celebrated cooking school Ecole de Cuisine La Varenne, formerly of Paris but now in Burgundy; The Omega-Smeg Cookbook; and updated and revised Fowl and Game Bird Cookery for famed food authority James A. Beard.