The recent fervor for fermented foods means vinegar is getting a second look. Join Chef Bowen for a walkthrough of the process of making vinegar, how different bases affect the final flavor of the vinegar, and the role of the mother in the fermentation process.
Department Chair, Culinary Arts – Central Piedmont Community College
A graduate of the Culinary Institute of America, Jim is currently the department chair of the Culinary Arts program at CPCC. He has been a restaurant owner and Executive Chef at several organizations throughout his 36-year career, including Myers Park Country Club in Charlotte. He has served on the board of Directors of the HTA, the CVCB and the Professional Chefs of North Carolina, as well as the Charlotte Chapter President of the American Culinary Federation. When not teaching the latest culinary techniques to aspiring chefs at CPCC, Jim can be found in his fermentation room, or enjoying the company of his bee hives.