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(CS) Funk, Bacteria and Bubbles

Greg Shapiro  (Chef/Owner, Tastebuds Custom Catering)

Location: South Pacific E Culinary Experience

Date: Tuesday, March 10

Time: 3:15pm - 4:00pm

Pass Type: All Access Pass, CS Conference Pass, CS Premium Pass, Combined CS/TSE Education Pass - Get your pass now!

Track: CS-Culinary

Association: ICA

Vault Recording: TBD

Audience Level: All

The WHY, HOW and WHEN of fermentation in a catering kitchen. WHY it is so important to use everything we purchase in our kitchens. HOW to use the fermentation process to add to value and flavor to menus. WHEN the right time is to ferment foods...

*This session includes a sample. In order to mitigate food waste, food samples will be served first to those people sitting in the classroom seats. If there are remaining samples, we will distribute to those seated in the theater-style area.

Session Sponsored by: Post-it® Extreme Notes

Culinary Experience Stage Sponsored by:

American Lamb Board / Superior Farms

Barilla Foodservice

Chef Rubber

Sterno Products

Tony Chachere's Creole Foods