The Fermentation School

Jori Jayne Emde is a Chef, Culinary Historian and Food Scientist. Her specialties are fermentation and alchemy with a focus on terroir. Jori practices her unique process of whole utilization: maximizing the yield from each ingredient through the processes of fermentation, preservation, and extraction. An Austin, TX native, Jori completed an associate degree in culinary arts from Le Cordon Bleu in 2002 before immediately moving to New York City. She promptly worked her way into the kitchen at Lupa Osteria Romana, where she was the first woman to ever work the pasta station in any of the then Batali/Bastianich establishments. From Lupa, Jori transferred to another Batali/Bastianich property, Esca, where she honed her skills and cultivated her passion for working with fresh fish. In 2004, Jori left the Batali/Bastianich empire and started working with Zakary Pelaccio at 5 Ninth Restaurant and then continued on to Fatty Crab. Working with Zak refined her palate and knowledge further, as she absorbed the techniques and flavors—heavily influenced by the Southeast Asian cuisines Zak mastered in Thailand and Malaysia. Jori spent much of her free time studying culinary history and learning and practicing fermentation methods. In 2011, Jori and Zak moved to the Hudson Valley and renovated a 150-year-old carriage house that became the widely acclaimed and award-winning restaurant Fish & Game. She was Co-Chef and responsible for the restaurant's impressive larder of ferments and preserves, both sweet and savory. That same year, Jori started her brand, Lady Jayne’s Alchemy. In 2019 Fish & Game was listed in Esquire's 40 Most Important Restaurants of the Decade. In 2018, Jori presented at Yale University for a Fermentation Intensive put on by Tsai Center for Innovative Thinking. Two years later, Fish & Game closed and Jori and Zak moved to Taos, New Mexico, where she launched a comprehensive online fermentation school. In 2021 Jori joined forces with Kirsten Shockey and Meredith Leigh and became an instructor in their female owned and operated online school, The Fermentation School. Jori has a certificate in Understanding Psilocybin: Effects, Neurobiology, and Therapeutic Approaches from Psychedelic Support. She also has an accredited certification with Cornell University on Medicinal Plants and holds many certificates of completion with the Alchemy Guild.

Claudia Lucero is the founder and cheesemaker at Urban Cheesecraft. Claudia was raised with fresh Mexican cheeses. Nothing made her happier than visiting the cheese counters in Tijuana, Mexico for a soft queso fresco and then the tortilleria for a steamy corn tortilla. These grocery outings and simple streetside tacos shared with her nana were comfort food bliss! As she followed this appreciation of good food into adulthood, she came upon cheesemaking and dove in deep. Amazed by her new powers she set out to teach others. Since 2009, Claudia and Urban Cheesecraft have been on a mission to enable anyone to make simple, fresh cheeses with confidence and ease right in their own kitchen. Urban Cheesecraft began as an Etsy shop with a trio of DIY cheese kits. It has grown into including dairy-free cheese kits and wholesale partnerships with Williams Sonoma, 1800-Flowers, Whole Foods Market, Uncommon Goods and more. In addition, Claudia leads team-building experiences and classes online as well as in person, and she has written several books; One Hour Cheese, One Hour Dairy-Free Cheese, Instant Pot Cheese and the upcoming, Cooking with Whey. Claudia can be reached via www.urbancheesecraft.com.

Hannah Ruhamah, “The Kombucha Mamma”, is on a mission to “change the world, one gut at a time” by educating and empowering everyone to ferment food and drink safely at home, just as we have throughout human history. In 2004 she founded Kombucha Kamp, and has been brewing Kombucha and educating others about how easy it is to make this delicious and healthy “longevity elixir” ever since. What began as a love of lip-puckering brew, this enjoyable process has evolved into her passion and lifestyle. From homebrew hobbyist, to educator, to Master Brewer to best-selling, award winning author, to the president and co-founder of Kombucha Brewers International, Hannah has grown her business organically as her experience has deepened. At Kombucha Kamp, we are committed to providing the most accurate and up-to-date information to Kombucha lovers, homebrewers and Kombucha entrepreneurs at any stage in their experience.