About this episode
After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world. Looking for more conversations from The Dish ? Right this way . If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.