Cuisine University Fermentation & Koji Event (Day 1 of 2)

Cuisine University is hosting a two-day, hands-on Fermentation & Koji Event designed for culinary professionals serious about deepening skills in fermentation, flavor development, and sustainable cooking. Attendees will learn practical methods for koji cultivation beyond Japan, protein transformation, and creating sustainable flavor systems from leading experts Sandor Katz and Jeremy Umansky. The program covers applications across meat, seafood, vegetables, baking, and beverages, with an emphasis on practical, real-world kitchen systems. Attendees can explore advanced techniques to reduce sodium through enzymatic umami development, making this event ideal for chefs, bakers, bar professionals, dietitians, food scientists, and healthcare specialists. The full program is detailed in the attached flyer. For pricing and registration, email Vic at vic@cuisine.

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