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"During an internship at Restaurant 108 in Copenhagen, Denmark — a New Nordic, Michelin-starred restaurant that later closed — Guerin was given freedom to run her own projects, forage, and experiment with lacto fermentation; she describes sealing raw sweet potatoes into a brine that produced a salty, acidic, miso-like flavor, an experience that informed her work such as the sweet potato miso pie." - Beth D’Addono