How David Zilber Became Noma’s Head of Fermentation | Eater
"A posh Toronto pan-Asian restaurant run by the Rubino brothers that emphasized tall, garnish-heavy presentations and theatrical plating; an early commis role there involved running a garde manger section and producing elaborate cold accoutrements such as deep-fried crispy spindles, julienned taro baskets, and simple sauces like togarashi sabayon." - Amy McKeever
