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FM On Demand with Tara Fitzpatrick: The podcast gets pickled with Bon Appetit and fermentation at St. John’s College

Chef and GM Michael Cleary has taken a deep dive into fermentation at St. John’s College in Annapolis, experimenting with housemade hot sauce, pickled mushrooms from the Noma cookbook and plenty of student engagement with a blog and the new Kimchi Club.


On this episode of FM On Demand with Tara Fitzpatrick, the special guest is Michael Cleary, GM for Bon Appetit Management Co. at St. John’s College in Annapolis. Our focus is fermentation, something Cleary has been diving into all summer. He’s been pickling everything from peppers for hot sauce to kimchi (with a student club in the works) to pickled mushrooms from the Noma fermentation cookbook.

That cookbook introduces a possible new segment on the pod, Book Reports, in which guests talk about a cookbook or two they recommend and obsess over. Cleary has experience working for some of the country’s most prominent farm-to-table restaurants, and he’s got a wealth of info on not just fermentation but a few other points of interest as well, including what it was like to cook at the James Beard House, the student-led culinary blog you should keep an eye on and the new Kimchi Club for students looking to recreate family kimchi recipes.

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