culinary

My time at Hibiscus and EMP, along with my entire culinary background, was rooted in high-end, precise techniques and classical training.

Can you talk to me a bit about how you and Cedric Nicaise work together and how that partnership helps to define the culinary identity of The Noortwyck.

We respect each other’s particular areas of expertise; culinary is my identity while the wine and everything front of house is his.

This collaborative approach allows us to maintain distinct culinary identities while enhancing the overall experience.

In a recently published paper in Nature Microbiology, the Stanford University assistant professor made a convincing argument that fungal fermentation of food waste and agricultural byproducts could be the next culinary frontier.