Discover the world of fermentation with a world-renowned chef as you use kitchen chemistry to transform raw veggies into delicious dishes.
Get ready to meet those microbial chefs, learn about the ways they transform food, and discover why it all works. You will learn about fermentation and how human chefs and molecular gastronomists use this process to produce a wide variety of foods with bold, unique flavors—from stinky cheeses to kimchi and sauerkraut to sourdough bread. In addition, you will put on your chef’s hat (or your lab coat) and try your hand at fermenting some vegetables with helpful guidance from a world-renowned chef!
