A former NASA research engineer, Jialin Tian developed a passion for making pastries while she was working on her doctoral dissertation in satellite instrumentation. Since then, the art of pastry making has brought her endless enjoyment. She has studied pastry and chocolate art with world-renowned pastry chefs Stéphane Glacier, M.O.F., Jean-Pierre Wybauw, Stéphane Leroux, M.O.F., Franck Michel, M.O.F., and Ramon Morató, at the French Pastry School in Chicago and PreGel Professional Training Center in Concord, North Carolina. In addition to pastry art, she enjoys painting, piano, travel, graphic design, photography, web design, cookbook writing, and video production and editing. She is a Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS). She is also the author of Choux Temptations, Little Choux Temptations, Macaron Magic, Macaron Magic 2: Individual Desserts and Showpieces, and The Bear and Fish Family Cookbook. Jialin received her BS and MS degrees in electrical engineering from North Carolina State University and Purdue University, respectively. She received her PhD in electrical and computer engineering from the Georgia Institute of Technology in 2004. She lives in Yorktown, Virginia.