Rich Shih is the co-author of Koji Alchemy, and one of the key culinary explorers of mold-based fermentation in the United States. As a food preservation consultant, he helps chefs, cooks and artisans build their larders and leverage fermentation to decrease waste. He welcomes makers of all experience levels to learn, share knowledge, and exchange ideas through educational workshops, social media, and Kojicon.
Working as a Culinary Educator since 2016, Rich is a passionate cook, and is constantly investigating techniques and processes to further develop a knowledge base for making delicious food. His book, Koji Alchemy, in which he teams up with chef Jeremy Umanksy to rediscover the magic of mold-based fermentation has been hailed as remarkable.
His goal is to eventually start a culinary collaboration center for cooks of all levels to learn, share knowledge and exchange ideas. In his spare time, Rich is collaborating with friends to find ways to help people realize their passions and become fulfilled on the journey of life.
