Mastering Dry Aging and Fermentation Techniques 

In this education session, Richard Brumm, CEC, WCEC, CCA, AAC, Director of Culinary Operations and Executive Chef, Bonita Bay Club, uncovered the secrets behind two of gastronomy's most captivating techniques. He delved into the meticulous art of dry aging, where time becomes the ultimate flavor enhancer, and explored the intricate science and precise conditions that yield tender, intensely flavorful products. He also discussed fermentation, where the magic of microorganisms transforms ordinary ingredients into extraordinary taste sensations. These time-honored practices can open doors to various palate-pleasing possibilities for club chefs.