Fermentation Workshop with Symbiotic Cultures

Instructors

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  Michelle Pogostkin

  Michelle Pogostkin’s path into fermentation began while studying Anthropology at the University of Washington, where her interest in food grew through an academic lens focused on culture, collaboration, and human systems.

  Bio
  

  Michelle Pogostkin

  Michelle Pogostkin’s path into fermentation began while studying Anthropology at the University of Washington, where her interest in food grew through an academic lens focused on culture, collaboration, and human systems.

  Michelle Pogostkin’s path into fermentation began while studying Anthropology at the University of Washington, where her interest in food grew through an academic lens focused on culture, collaboration, and human systems. During her final year, she studied abroad in Italy, concentrating on the Anthropology of Food, an experience that crystallized her interest in food
  as a powerful expression of collective human effort.
  
  

  Motivated to pursue that interest professionally, Michelle moved to Lyon, France, where she earned a Bachelor’s degree in Culinary Arts and Restaurant Management from the Institut Paul Bocuse. Her training included a year-long internship in Noma’s fermentation lab in Copenhagen, contributing to the work of the three Michelin star kitchen.
  
  

  After returning to Seattle in the summer of 2021, Michelle co-founded Seattle’s first koji-based fermentation company with her husband, Jaimon Westing. With a focus on the home cook, their work centers on making fermentation approachable, practical, and integral to everyday cooking.
  

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  Jaimon Westing

  Jaimon Westing began his culinary career in 2010 after graduating from Le Cordon Bleu in Portland, Oregon.

  Bio
  

  Jaimon Westing

  Jaimon Westing began his culinary career in 2010 after graduating from Le Cordon Bleu in Portland, Oregon.

  Jaimon Westing began his culinary career in 2010 after graduating from Le Cordon Bleu in Portland, Oregon. In 2014, he moved to Seattle to work under James Beard Award winning chef Maria Hines at Tilth, where he advanced to Sous Chef.
  
  

  In 2016, Jaimon stepped into his first executive chef roles at No Anchor, Navy Strength, and Vinnie’s Wine Bar. During his tenure, these restaurants earned multiple James Beard Award nominations over three consecutive years, reflecting a period of rapid professional growth.

  
  In 2020, he was named a Rising Star Chef by StarChefs. When the pandemic forced the closure of his restaurants, Jaimon used the disruption as an opportunity to broaden his perspective, spending time in Copenhagen working in Michelin starred kitchens including Geranium and Restaurant Barr.

  
  After a brief hiatus from the kitchen, Jaimon returned in 2022 with a renewed focus on fermentation. He launched Amino, an experimental pop up centered on modern fermentation techniques, and co-founded Symbiotic Cultures with his wife, Michelle Westing. A koji based fermentation shop rooted in tradition and driven by curiosity, bringing fermentation directly to your door, one ferment at a time.