As things currently stand in the food manufacturing world, producing an innovative fermented food or beverage at commercial scale requires staggering (and often prohibitive) amounts of money and time. In this session, we'll dive into the challenges facing new food fermenters and discuss possible solutions for how to ease the path to scale.
What's Next for Fermentation?
Ali Bouzari is a culinary scientist, author, educator, and co-founder of Pilot R&D, a culinary research and development company. As a chef with a Ph.D. in food biochemistry, Ali has helped to lead the charge in changing the way we think about cooking by teaching and developing curriculum at top universities, from ivy league schools to the Culinary Institute of America, and collaborating with the country’s most innovative restaurants including State Bird Provisions, Benu, SingleThread, Eleven Madison Park, The Restaurant at Meadowood, and The Thomas Keller Restaurant Group.
Ali has been featured on Forbes' and Zagat's 30 Under 30 lists, as a contributor to Popular Science, Eater, The San Francisco Chronicle, and WIRED, and as a guest expert on NPR, TEDx, Iron Chef America, and TODAY. His book, Ingredient: Unveiling the Essential Elements of Food, won the 2017 IACP award for Best Reference Book.