Mirachelle Anselmo is a chemist by training but a food scientist by temperament.
As an undergraduate student at North Central College in Naperville, she conducted research on the Maillard reaction — the scientific name for the browning of food — to see if different kinds of sugars formed different products post-reaction. While working toward her master’s degree in organometallic chemistry at DePaul University, she helped customers at Floriole, a patisserie in Lincoln Park.
