This isn’t my day job.
I’m Preston. By day, I build tech products. With the rest of my time, I’m using the same analytical approach to explore culinary techniques, trends, and tech.
On the side, I’ve hosted pop-ups (fermentation-centric ceviche, gourmet ramen) in Boston, Philadelphia, and San Francisco. I also staged at a few restaurants in Copenhagen.
I’m a huge fan of fermentation, combining French and Japanese cooking techniques, and New Nordic food. Follow along as I share what I learn.
Disclaimer: This blog features shameless and prolific use of Amazon affiliate links. I started the blog to test Amazon ads while I was building ad products for Meta.