Fermentation conference at Refettorio

A multi-disciplinary scientist, Jason Ignacio White is dedicated to exploring the natural sciences across all cultural sectors. His journey into fermentation began in early childhood, through travel and the exploration of nature. “Back then, I was convinced that nature possessed an accessible language. This language came in the form of aromas, textures, flavors and emotional responses specific to the plant, fungal and animal kingdoms,” he says. Jason discovered cooking at the age of 22, and refused to follow the clear-cut path of the food industry. He quickly realized that the food industry needed a creative force for product development, but that the infrastructure was not yet fully in place. Formerly fermentation director of the Noma restaurant laboratory in Copenhagen, he currently travels around the world, teaching communities, governments and industries about the power of nature, emphasizing the creative spirit of science and highlighting the value of ancestral biosagesse. A fascinating encounter to be discovered at Refettorio Geneva by Walter El Nagar.