How can fermentation help kitchens cut waste and cook more sustainably?
In this episode, Paul sits down with Caitlyn Koether, Head of Fermentation at the Mulberry Group, to talk about her journey from Connecticut to San Francisco, Copenhagen, and finally Australia — and how fermentation became her passion and profession.
From nearly joining the team at Noma to building her own role as Head of Fermentation, Caitlyn shares how ancient preservation techniques can transform the way we think about food, waste, and sustainability in hospitality.
We cover:

  Caitlyn’s global experience and approach to food
  Why fermentation is just one part of preservation
  Simple steps chefs can take to cut waste in their kitchens
  How the Mulberry Group closes the loop from farm to restaurant
  The advice Caitlyn gives young chefs who want to start cooking more sustainably

If you're anyone passionate about food, process, and purpose — this one’s for you.
Follow us on Instagram:
@paulayyash @hospodojo

Ver todos los episodios