The opportunities in fermented food stretch beyond kimchi and sauerkraut, and no one has a better vantage point on this than David Zilber, who heads up fermented food research and development at Chr. Hansen. Zilber, who previously worked as a chef at world-renowned gastropub Restaurant Noma, joins The Food Institute Podcast to discuss his unique career path and emerging trends in the fermented foods category.
More About David Zilber: “David Zilber is a professional chef, fermenter, butcher, and photographer who hails from Toronto Canada. He has worked in some of the world’s top kitchens since 2004. He served as the director of the world-renowned Fermentation Lab at Restaurant Noma from 2016-2020, employing microbes to transform foodstuffs into bold new ingredients. In his time there, he authored the New York Times Bestseller, The Noma Guide to Fermentation. He has since become a voice for science communication for a new generation of cooks and enthusiasts in the world of food and fermentation, currently working from Copenhagen in partnership with Chr. Hansen as a fermentation application scientist striving to build a more sustainable food system for all.”
Thanks to Our Sponsor: Chr. Hansen Chr. Hansen is a global bioscience company that develops natural solutions for the food, nutritional, pharmaceutical and agricultural industries. In our effort to grow a better world, we develop and produce cultures, enzymes and probiotics for a rich variety of foods, beverages, dietary supplements and animal feed. Learn more at https://www.chr-hansen.com/en/.