Fermentation & Zero Waste

Event Timeslots (1)

  • Food and Flavor


    Cortney Burns (Moderator), with Jessica Alonzo, Jori Jayne Emde, and Jeremy Kean

    How chefs and restaurants are using techniques of fermentation and preservation to get value out of kitchen scraps and discards, to maximize the yield on purchases and reduce waste while creating new flavors and textures