After attending culinary school at Le Cordon Bleu, and then cooking at a two Michelin-star restaurant in Chicago, Chef Ken Miller brought his skills back to Michigan. His most recent culinary experiments, including his accidental everything-bagel miso, incorporate fermentation, preservation, and zero-waste strategies. Chef Ken let us into his creative process within Michigan's fine dining world. Looking for more conversations from The Dish? Right this way. If you like what you hear on the pod, consider supporting our work. Music in this episode by Blue Dot Sessions. Support our work: https://www.michiganpublic.org/podfund See omnystudio.com/listener for privacy information.