Tony Schifilliti (Six Penny) - Time to ferment
Deep in the Weeds - A Food Podcast with Anthony Huckstep
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Show Notes
After leaving his job as head chef of Cirrus just before the pandemic, Anthony Schifilliti (Six Penny) took the time to consider the sort of restaurant he wanted to open himself. With time on his hands he started experimenting with Koji-based fermentation which has led to his own brand Cura, and a dream role at one of the most influential restaurants of the modern era.
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