An executive chef's perspective on pickling and fermentation
Prepared Foods talks pickling, fermentation trends with Charlie Baggs, chief executive chef and founder of Charlie Baggs Culinary Innovations, a Chicago consulting firm. A Culinary Institute of America graduate, Baggs worked at Ambria, Spiaggia, Marriott Hotels and Walt Disney before forming his own business in 1999.
Prepared Foods: When did you first notice pickling and fermentation as growing trends? Why?