After pursuing a history degree, David Pazmiño traded in the dust from the library stacks for the grease and smoke of the kitchen. He pursued his culinary education at the New England Culinary Institute, in Vermont. Upon graduating, he combined his passion for food, his teaching skills, and his love for Vermont and fell into a job at his alma mater. Luckily, one of his former students provided the siren call about America's Test Kitchen and, wanting to move closer to family, David accepted a test cook position at Cook's Illustrated. After working through nearly a ton of sugar for his Chocolate Fudge recipe and inundating the staff with round after round of chocolate cake, they said “Enough.” All the while, the classroom still called. Currently, David teaches culinary arts at Newbury College, a mere five minutes from America's Test Kitchen. Stopping in from time to time and still providing technical expertise, David finds it hard to truly leave, if he ever did at all. Outside of the kitchen, you can often find him at his local community farm giving talks on fermenting food, munching on raspberries, or picking edible weeds. And if it's summer, you can frequently find him picking wild mushrooms anyplace they grow.