Aaron Adams

Forever curious about all things culinary, Aaron started venturing into fermentation when seeking to expand his repertoire after switching to a vegan diet. Years later you can find house fermented and cultured foods, from tempeh and koji to sauerkraut and kombucha, finding center focus at his restaurants. Wanting to share his fermentation knowledge in an easy to understand way, Aaron worked to create his first book, Fermenter: DIY Fermentation for Vegan Fare.

Come say "Hi" to Chef Aaron while he's working service at Workshop (workshopfoodanddrink.com) or Fermenter (fermenterpdx.com) when you're in Portland, Oregon.

You can follow Aaron on instagram @aaronpatrickadams, Fermenter at @fermenter_pdx, and Workshop @workshop_foodanddrink