Pascal Baudar is a wild food researcher and a self-styled “culinary alchemist” based in Los Angeles. His locally sourced wild ingredients and unique preserves have made their way into the kitchens of such star chefs as Ludo Lefebvre, Josiah Citrin, Ari Taymor, Michael Voltaggio, Chris Jacobson and Niki Nakayama


He has served as a wild food consultant for several TV shows including MasterChef and Top Chef Duels. He has been featured in numerous TV shows and publications, including Time magazine, the Los Angeles Times, L.A. Weekly, and the New York Times.


In 2014, he was named one of the 25 most influential tastemakers in L.A. by Los Angeles magazine.


In 2015 he wrote the "The New Wildcrafted Cuisine", basically a book of culinary concepts and ideas featuring recipes and preservation techniques using a local terroir.


These days he is focusing on writing and education, exploring creative uses of wild yeast and bacteria for fermentation (lacto-fermentation, etc...), primitive and traditional brewing, old methods of food preservation and traveling to expand his knowledge of plants.



Mia Wasilevich is a self-taught chef and wild foodie in Los Angeles, California. By the age of 15 she had already traveled to more than 20 countries. A Southern California native, Mia’s cultural background is a mix of Russian, American Indian and South American and through the lens of such a diverse heritage, her culinary lexicon embraces both the simple, homespun foods of the countryside as well as modern urban gastronomy.


Her culinary passions include studying food anthropology and applying traditional, as well as molecular gastronomy to her culinary experiments. In addition, her interest in sustainable and local food sources led her to embrace learning about wild food foraging and her introduction to Pascal was serendipitous.


Having always talked about living a truly sustainable and self-sufficient lifestyle, she has contributed to some notable green blogs and books, only recently has she been able to put this lifestyle into practice on a daily basis by living off her urban garden and the wild foods in her terroir.


Mia runs the show at Transitional Gastronomy and offers several classes where she transform wild food into a true gourmet experience.


Mia is a writer, communications/marketing specialist and project manager.  She used to enjoy archery, but now her free time is spent happily cooking, texting in the wilderness, photographing and learning to like practical shoes.