Caitlin Hata: Inside the Mad-Science World of a Professional Fermentation Chef | Bon Appétit
"A 44,000‑square‑foot culinary complex that houses restaurants, a specialty market, and a walk‑up counter, it centralizes a dedicated fermentation program that supplies ferments across food and beverage: currant‑kefir for cocktails, koji for marinades, fermented barley for risottos and cocktail syrups, kimchi made largely from second‑use produce, pickles, kombuchas, shrubs, cultured butter and yogurt, and dried onion/garlic powders. The operation emphasizes zero‑waste practices, highly organized fermentation storage, deep cross‑kitchen collaboration, and plans to retail packaged ferments to the public." - ByZan Romanoff
