Chef Peter Kayaian: Exploring Fermented Flavors

CULINARY POINT OF VIEW

Food Technology Magazine | Article

Kelly Hensel

Kelly Hensel

Recipe: Ssäm Sauce Chicken Wings

In 2010, David Chang—restaurateur and the chef often credited with the rise of high-end, gourmet ramen in America—founded the Momofuku Culinary Lab as a research kitchen dedicated to exploring culinary traditions and understanding the origins of flavor. Five years ago, Peter Kayaian joined the Lab as an intern while attending the Culinary Institute of America (CIA) to obtain his culinary arts and culinary science degrees. Now, as product developme…

Premium Content
You've reached your monthly limit of free articles.
Access Food Technology
Log in Subscribe

About the Author

Kelly Hensel is deputy managing editor, print & digital, of Food Technology magazine ([email protected]).
Kelly Hensel

In This Article

  1. Food Categories
  2. Fermented Foods and Beverages
  3. Food Product Development
  4. Culinary and Ingredient Trends
  5. Food Product Development
  6. Food Business Trends
  7. Consumer and Marketplace Trends

Food Technology Articles right arrow

Using Imaging Tech To Track Plant Infection, Consumers Prioritize Chocolate Purchases

Alternative Meat Slowdown

5 Foodservice Trends to Watch

California Artificial Color Ban: Science or Sentiment?

4 Entrepreneurship Lessons From Lifeway’s Julie Smolyansky

IFT Podcasts right arrow

EP 4: Consumers Don’t Want to Change, So Why Are They

EP 3: The Fuzzy Front End of Product Development

Episode 30: Seeding the Future Global Food System Challenge

up arrow Top