Koji • Fermentation • Science • Pickles • Cultures
Ken Fornataro is an experienced chef, writer, pickle and koji maker. He is the Executive Chef/CEO of culturesgroup.net. Ken has authored 32 publications on science and research, primarily abstracts of research protocols for in vivo clinical trials. He is working on a book related to cooking, baking, pickling, and preserving with koji (麹) and other microbes. He is a student of or has cooked with or for Julia Child, Leo Romero, Michel Guerard, Marcella Hazan, Aveline and Michio Kushi, Paula Wolfert, Emeril LaGasse, Anthony Bourdain, William Shurtleff and Akiko Aoyagi and many cooks from around the world and in his family who taught him traditional Japanese, French, Jewish, Mexican, Chinese, Italian, Eastern European, Russian, Indian, and whole food cooking, preservation and fermentation techniques.