Principles of Fermentation used at Noma, David Zilber
MAD
Sun 26 Aug 11.00 - Mon 27 Aug 11.00
To Be Announced
1432 Copenhagen
At noma, there is barely a dish on the menu that isn't touched or heightened by a product of fermentation. This 60 minute session will serve as a brief but sweeping overview of the fermentative practices noma puts into practice on a daily basis. Noma's Fermentation Lab can best be thought of as a combination of a long term research facility and bespoke ingredient supplier for the restaurant, creating one of kind aliments for use throughout the menu, sometimes working years in advance. We will walk through the principles behind lacto-fermentation, vinegar, koji, miso, garums shoyu and black fruits and vegetables. In this classroom like session, there will be samples of some of the products produced by the lab, and attendees will be encouraged to ask questions and participate in the open format learning session.
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David Zilber Head of Fermentation, noma, Copehagen Zilber, age 32, who hails from Toronto, Canada, is a chef, butcher and photographer who has worked at noma in the kitchen and lab since 2014 and served as its head of fermentation since 2016. He is the co-author of Foundations of Flavor: The Noma Guide to Fermentation together with Rene Redzepi. His views on creative pursuits in food are informed through his deep rooted interests in science as diverse as particle physics to evolutionary anthropology.