PostHeaderIcon Live Cultured Fermentation

Google Tech Talk March 26, 2010 ABSTRACT Presented by Benjamin T Stanley. This presentation will consist of a brief history, process, and science of fermentation. It will cover specific examples of various categories of fermentation including alcohol production, dairy/cheese making, vinegar/pickling, and baking. Samples of various products will be shared and open to discussion with the group to talk about. Benjamin T Stanley is a young aspiring chef, currently in the Chicago-land area. He holds a bachelors degree in Culinary Arts and Sciences from Kendall College ( Chicago, IL). He has background in many facets of the food industry including management, catering, nutrition, service, fine dining, research, and development. He is a national ranked chef with La Chaîne des Rôtisseurs, and has a passion for learning and teaching anything relating to the industry. He currently works for Bell Flavors and Fragrances, a local flavoring and ingredient manufacturer, as an application chef. He assists in developing flavors, creating industrial formulations, and testing food products for worldwide consumption.

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Live Cultured Fermentation

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