Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer. She has a B.S. in Foods and Nutrition, instruction prescribed by the FDA, attended the American Institute of Baking in Kansas as well as École Lenotre in Paris. She came back from retirement to write a book with Stanford and UCSF Professor Dr. Clyde Wilson. She has been a guest speaker for multiple classes at Stanford Continuing Education Programs for metabolism, sports nutrition and weight loss food preparation.
