By: Sam Burros Are you fascinated by the millions of microbes that make your food feel alive? What if you’re really curious about local, heritage grains? Or, maybe you’re just looking for a coffee guru to teach you all the basics of the bean. 

We are officially in the midst of what will be known as the great reopening of 2021. Shuttered restaurants have most likely flipped ownership and are hurriedly making their way to the finish line, while those on hiatus or at partial capacity are seeing their dining rooms full again.

Chef Daniel Burns is responsible for helping develop aspects of the culinary programs through research and development for arguably the two most influential chefs in the world Rene Redzepi and David Chang at Noma and Momofuku respectively.

Join cohost Ethan and guest Dan Giusti to hear his fascinating story, going from Head Chef at Noma to the founder of Brigaid, transforming school food.

Our guest today is Koichi Higuchi of Higuchi Matsunosuke Shoten in Osaka, Japan. His business is to provide koji starters to manufacturers of traditional fermented foods in Japan, such as miso, soy sauce, sake ... you name it!

In 2015, Chef Rene Redzepi made the surprise announcement that he was shuttering his venerated Copenhagen restaurant Noma to search for new inspirations in hopes of finding reinvention.

Today’s guest is Andre Patsias of Statera in Lima, Peru.

On today’s episode of THE FOOD SEEN, when René Redzepi opened Noma in 2003, he couldn’t have imagined that a small Copenhagen-based restaurant would send a ripple through the food scene by way of Nordic cuisine. The same goes for what we’ve recently witnessed in the world fermentation.

Today Dave and Nastassia have a very special guest on the phone - David Zilber, the author of the The Noma Guide to Fermentation.

Nadine Levy Redzepi is an enthusiastic home cook, mother of three daughters, and author of the fab new cookbook, Downtime: Deliciousness at Home.