Taria Camerino is a traditionally French-trained chef. By nature, she fractures into a student and teacher at every intersection of her talents. By desire, she distributes herself to the community, city, region, and world. In this distribution, she contributes pieces of her, in the form of entrepreneur, visionary, maestro of all things cibarious and beautiful.Atlanta was made more alive by her Sugarcoated Radical movement. Full of fun just in the name - a small storefront in the historic Old Fourth Ward. Summertime at The Optimist transported us all back to our childhood memories of chasing down ice cream trucks, when Taria’s dessert menu offered individually wrapped frozen treats. Many enjoyed Taria’s talents years ago during a chocolate and bourbon tasting, held in a small neighborhood coffee shop. In the past, parts of Taria refracted overseas, with her ending up in Japan learning the tradition of wagashi, delicate pastries to serve with tea. After working a position as the head pastry chef at the Tate Modern in London, Taria made her way back stateside. Taria teamed up with SAIAH Arts International, an award-winning organization dedicated to creating sensory immersive experiences, and every single time her menu was the underpinning to groundbreaking performances. Their first major collaboration came as Terminus, an immersive experience into the South during the Civil War, inspired by Richard Adams’ pastoral novel, Watership Down. In her next collaboration, the audience was invited into the secret world of Milk, a traveling restaurant group similarly dedicated to performances based on the interdependent nature of artists, chefs, and audience. Now, Taria is refracting into print. Much like Taria, this book will be difficult to quantify in that it will be unlike any publication currently on the market.