Thinking About Fermentation in Fresh Ways
To call it “time-tested” would be an understatement. Though fermentation is one of the world’s oldest prese...
Ryan Flick
Corporate Executive Chef
Ryan Flick is a Certified Research Chef for Griffith Foods Canada. A native of Toronto, Ryan spent eight years in the United Kingdom gaining hands-on experience in classical French/European cuisine at Relais & Chateaux properties and a one-star Michelin restaurant. He holds a food science certificate from the University of Guelph and is a member of RCA and IFT.
Articles
Chef Blog: Plant-Based Indulgence
The history of cooking with plant proteins has taken many forms, some of which go back hundreds of years. P...
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