How David Zilber Became Noma’s Head of Fermentation - Eater

He found his niche in the culinary world

Young Guns How I Got My Job: Running Noma’s Fermentation Lab How David Zilber found his niche in the culinary world by Amy McKeever Nov 1, 2019, 3:30 PM UTC If you buy something from a link, Vox Media may earn a commission. See our ethics statement. In How I Got My Job , folks from across the food and restaurant industry answer Eater's questions about, well, how they got their job. Today's installment: David Zilber. Young cooks — or, really, young people in any field — have much to learn from David Zilber’s career. As head of the Fermentation Lab at Noma, Zilber is in charge of experimenting w

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