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He never worked a line, but his book sits on chefs' shelves.
Rich Shih started as a mechanical engineer at a space telescope company, taught himself to cook by hanging around chefs' kitchens, and went on to co-write Koji Alchemy and start KojiCon. Today he works in R&D for a brewery and food group in Aichi, Japan. This conversation is about how he built real authority in food without ever standing on the line.
In this conversation we discuss:
- How he taught himself to cook by showing up in professional kitchens
- The moment koji clicked, and why he calls it "a really hopped up seasoning"
- Why he says he's "just an adventurous cook" and not a chef
- Why he wrote a book and built a conference instead of opening a restaurant
- The line between respecting koji and using it as a trend
- Meeting Sandor Katz at a brunch where he didn't know who was hosting
- Helping traditional Japanese fermentation artisans keep their craft alive
- Using local ingredients with koji, like an Italian miso with cannellini beans
- Why the "safe" career path isn't as real as it looks, and how to start asking experts
🎧 Fugitive Chefs explores how culinary expertise creates value across the modern food system.
🌐 Website: https://www.fugitivechefs.com
🎧 Spotify: https://open.spotify.com/show/57kmFAUgp6DhgnguexFuDs
🎥 YouTube: https://www.youtube.com/@fugitivechefs
🍎 Apple Podcasts: https://podcasts.apple.com/us/podcast/fugitive-chefs/id1676930088
📩 Beyond the Pass: https://beyondthepass.substack.com
📸 Instagram: https://instagram.com/fugitivechefspodcast
