Láthatatlan élőlényekkel való meghitt kapcsolataink | Edina Makai | TEDxCsíkszereda

Makai Edina explores the fascinating world of fermentation and its profound connection to our culinary practices and natural ecosystems. She explains how chefs can act as researchers, using fermentation to create unique flavors and preserve ingredients. Edina emphasizes the importance of understanding and harnessing the symbiotic relationships between microorganisms and our food to reduce waste and enhance our culinary experiences. Her love of art combined with gastronomy. She currently works as an assistant chef at the Michelin-starred restaurant Salt. Her interests mainly focus on the use of ingredients and preservation techniques. She and her colleagues work with molds and different bacterial cultures, trying to create new and interesting flavors using these microorganisms. This talk was given at a TEDx event using the TED conference format but independently organized by a local community. Learn more at https://www.ted.com/tedx