SDMYCO Koji Workshop with Darren Debergh

Please join us for a Koji (Aspergillus oryzae) Workshop with Chef Darren Debergh!

Cost

$50 for members only

Registration required

History of Koji

Safety practices

How to prepare/make koji, uses, finished products, tasting

Q & A

Teacher Bio

Darren Debergh is an internationally renowned chef who has captivated the culinary world with his innovative and inspired dishes. Born in Windsor, Ontario, Darren developed a passion for cooking at a young age, teaching himself the art of creating delicious and visually stunning dishes.

Despite his lack of formal culinary training, Darren's talent and passion for cooking quickly caught the attention of food critics and diners alike. He gained recognition for his unique style and flavor combinations, drawing inspiration from his travels and experiences.

In 2013, Darren made the move to San Diego, where he joined kitchens the likes of: Searsucker, La Villa, & Bleu Boheme. Currently Darren is part of the team at Wild Thyme Catering. His expertise in the culinary arts and his passion for using locally sourced and sustainable ingredients have helped establish the catering company as one of the leading providers of gourmet catering services in the region.

In addition to his work at Wild Thyme Catering, Darren also serves as the head of research at D Squared Concepts, a cutting-edge food fermentation company. He uses his extensive knowledge of flavor profiles and culinary techniques to develop innovative new products that are changing the way people think about food and fermentation.

Darren's passion for cooking and his commitment to using sustainable ingredients and practices have earned him numerous accolades and awards, including gold medals at prestigious culinary competitions such as Gold Medal Plates.

Today, Darren Debergh is widely recognized as one of the most talented and innovative self-taught chefs of his region. His work at Wild Thyme Catering and D Squared Concepts is helping to shape the future of the culinary arts, and his expertise and passion continue to inspire food lovers everywhere.

Host or Publisher The San Diego Mycological Society