Solving food system challenges will not only necessitate development of new technologies, but also creation of new frameworks for sharing and inspiring change. This program invites chefs to join the Hill-Maini Lab for a defined period to inspire culinary creativity, advance scientific discovery, and develop innovative solutions for a more sustainable food system through the fusion of gastronomy, science, and interdisciplinary collaborations.

The resident collaborates on culinary and scientific R&D projects focused on fermentation and food innovation. The program offers hands-on experience with cutting-edge fermentation techniques, the opportunity to co-develop new dishes and prototype products with industry partners and other artists, and the chance to build connections across Stanford and the Bay Area through workshops, collaborations, and public events. More information can be found here.