Chef by trade

I am a fermentation educator and entrepreneur focused on making fermentation knowledge more accessible, reproducible, and sustainable.

my bio

Chef in Vermont, always experimenting and trying to learn something new.

Snakes, Baking, Koji, Fermentation, Carnivorous Plants Career (Mad) Scientist aka @snakes_n_bakes

Fermenter, homebrewer, koji grower, irezumi canvas

France.

Shift manager of a bar in Seattle Airport. Former baker of 25 yrs

Marty. I enjoy fermenting and mixing things in general walking the dog and gardening live in rural NY and am retired

Fermentation and Anthropology

Curious

Garum, cabbage, mustard, cheese.

Ferments Galore

Retired dentist, second career chef, fermentation specialist

Food Safety Prof, Cheese Pro, Bev Somm, Ferment Nerd

Chef

Australian fermenter/ice cream maker/cafe owner

Koji is fun