Kevin Jeung, the YYZ Chef of Research and Production at Noma's Fermentation Lab, shares fascinating insights on fermentation techniques and culinary innovation. He delves into the rich flavors of Danish rye bread and pork culinary traditions, highlighting their cultural significance. Kevin discusses the art of flavor infusion, including the use of roses and umami extraction from miso. Their exploration of foraged ingredients leads to unique products, while Kevin emphasizes safe fermentation practices and new technologies, like automated distillation, shaping the future of cooking.
