RUNDOWN:
18:15     Registration
18:30     Welcome (with drinks)
19:00      Lecture, Discussion and Q/A
20:30     End

Ticket including drink reception: HKD 380
Ticket including drink reception and a take-home fermentation kit: HKD 580

Learn about a variety of fermentation practices and methods from Jason Ignacio White, former Director of Fermentation at Noma Restaurant (2017-2022).

• Tutored tasting of different historical and contemporary, regional and global fermentations.
• Gain the confidence and know-how to start a range of fermentations in your own home
• Optional Take-Home Fermentation Starter Kit

Having first trained as a chef, Jason White pivoted to work on fermentation and foraging after several years, working across the culinary industry. In August 2023 Wallpaper Magazine named him as one of their 300 “Creative Americans to Watch”. He did two stints at the three-michelin star and multiple-time San Pellegrino World’s Best Restaurant, Noma, most recently serving as the R&D/Fermentation Manager for the Noma Fermentation Lab in Copenhagen from 2017-2022.

Additionally, he has worked for the Still Austin Whiskey Company developing a range of fermented and distilled products speaking to questions of local terroir, the contemporary renowned US sushi restaurant Uchiko, and is currently undertaking a global tour, working with producers and governments in places across the globe as diverse as Thailand, India, Malta, and others.

He joins the Award-Winning local Craft brewery Yardley Brothers for a one-month residency in April 2024 launching a range of experimentation into fermentation processes across beer and food products. Jason is both undertaking research with Luke Yardley and the brewing team on novel fermentation processes and the cross-applicability of fermentation practices across beverages and food, as well as working with chefs at both Yardley Brothers venues, Yardleys Taproom and The Beer Shack on fermentation and sustainability.

Organized by:

https://bit.ly/3VSco91

The views and opinions expressed are those of the speakers and participants and, unless expressly stated to the contrary, do not reflect the opinion, position or official policy of Asia Society Hong Kong, its members, or its committees. Asia Society Hong Kong does not endorse or approve and assumes no responsibility for the content of the information presented.