• Chef Ken Miller fights food waste in fine dining

  • 2024/11/26
  • 再生時間： 18 分
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Chef Ken Miller fights food waste in fine dining

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  • After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.

    Looking for more conversations from The Dish? Right this way.

    If you like what you hear on the pod, consider supporting our work.

    Music in this episode by Blue Dot Sessions.

    Support our work: https://www.michiganpublic.org/podfund

    See omnystudio.com/listener for privacy information.
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あらすじ・解説

After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world.

Looking for more conversations from The Dish? Right this way.

If you like what you hear on the pod, consider supporting our work.

Music in this episode by Blue Dot Sessions.

Support our work: https://www.michiganpublic.org/podfund

See omnystudio.com/listener for privacy information.
続きを読む 一部表示

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