SDMYCO Koji Workshop with Darren Debergh

The San Diego Mycological Society was established in 1997. Our members include amateurs, enthusiasts and mycological professionals whose interests in mushrooms include culinary, cultivation, identification, photography, ecology, and more. We share our interests through monthly meetings, topic-specific classes, mushroom forays (collecting), and identification in order to demystify mushrooms and share their knowledge with the public.  San Diego Mycological Society is a nonprofit, educational organization based in Kumeyaay Territory in San Diego, CA dedicated to educating the public about all aspects of mycology.The San Diego Mycological Association established the Microbiology Award for Excellence in Mycology to be awarded to one meritorious graduate student in the Department of Microbiology and Plant Pathology (MPP) at the University of California, Riverside.  All aspects of fungal biology and ecology are encouraged. A faculty committee will identify the applicant that has demonstrated excellence in research and creative forward-thinking in their dissertation research. If you would like to learn more about the scholarship clickhereand to donate to this scholarship fund, clickhere.Mush love

The San Diego Mycological Society

Learn the basics of koji with this make & take workshop!

Casa Del Prado

Please join us for a Koji (Aspergillus oryzae) Workshop with Chef Darren Debergh!Cost$50 for members onlyRegistration required History of KojiSafety practicesHow to prepare/make koji, uses, finished products, tastingQ &amp; A

Teacher BioDarren Debergh is an internationally renowned chef who has captivated the culinary world with his innovative and inspired dishes. Born in Windsor, Ontario, Darren developed a passion for cooking at a young age, teaching himself the art of creating delicious and visually stunning dishes.

Despite his lack of formal culinary training, Darren's talent and passion for cooking quickly caught the attention of food critics and diners alike. He gained recognition for his unique style and flavor combinations, drawing inspiration from his travels and experiences.

In 2013, Darren made the move to San Diego, where he joined kitchens the likes of: Searsucker, La Villa, &amp; Bleu Boheme. Currently Darren is part of the team at Wild Thyme Catering. His expertise in the culinary arts and his passion for using locally sourced and sustainable ingredients have helped establish the catering company as one of the leading providers of gourmet catering services in the region.

In addition to his work at Wild Thyme Catering, Darren also serves as the head of research at D Squared Concepts, a cutting-edge food fermentation company. He uses his extensive knowledge of flavor profiles and culinary techniques to develop innovative new products that are changing the way people think about food and fermentation.

Darren's passion for cooking and his commitment to using sustainable ingredients and practices have earned him numerous accolades and awards, including gold medals at prestigious culinary competitions such as Gold Medal Plates. 

Today, Darren Debergh is widely recognized as one of the most talented and innovative self-taught chefs of his region. His work at Wild Thyme Catering and D Squared Concepts is helping to shape the future of the culinary arts, and his expertise and passion continue to inspire food lovers everywhere.

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SDMYCO Koji Workshop with Darren Debergh

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SDMYCO Koji Workshop with Darren Debergh

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