Born and bred in the American South, Alex 'the Kosherologist' Idov, was raised on collard greens stewed with smoked turkey leg (in place of ham hocks), black-eyed-peas, and Brunswick Stew. He boasts being a 4th generation Jewish Southerner, with one of his great-grandmother’s born in Atlanta, Georgia in 1888. His other great-grandparents hailed from Russia, Poland, and France-inspiring much of his cooking with the cuisines of his heritage. Alex’s culinary repertoire goes beyond traditional Jewish and Southern fare, as he revisits and reinvents the cuisines of his ancestors. Alex holds a Bachelor of Science degree in Culinary Sustainability and Hospitality from the Kennesaw State University Michael A. Leven School of Culinary Sustainability and Hospitality and works as a freelance food writer.