David Zilber is Noma’s head of fermentation, and together with head chef René Redzepi has co-authored the best-selling The Noma Guide to Fermentation.
Together Zilber and Redzepi have led the way in bringing ancient methods of food preservation into avantgarde cuisine.
In the new restaurant, Zilber leads the fermentation team in their research and development lab, from whose glass doors emanate the aromas of the garums, vinegars, misos, black fruits and lactic ferments that have become a crucial part of Noma’s menu.
Know more about the University of Gastronomic Sciences of Pollenzo, Italy: www.unisg.it
Our Programs: https://www.unisg.it/en/programs-admissions/
Instagram: https://www.instagram.com/unisg_official/
Facebook: https://www.facebook.com/UNISG.University.of.Gastronomic.Sciences
Twitter: https://twitter.com/unisg
Linkedin: https://www.linkedin.com/school/university-of-gastronomic-sciences---pollenzo/
