Jeremy Umansky gets funky in his modern-day delicatessen, Larder in Cleveland, Ohio, where he serves up koji-aged pastrami sandwiches and much more. His work with innovative aging techniques and stellar bites earned him the 2019 Culinary Innovator award at the Certified Angus Beef ® Annual Conference, hosted in Asheville, N.C. In this video, Jeremy shares how mold (yes, mold!) became his secret weapon for making unforgettable dishes like koji-aged pastrami. It’s a fun peek into the mind of a chef who’s turning science into seriously tasty bites.

Discover the transformative power of koji with Jeremy Umansky and Rich Shih's "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation." This groundbreaking book delves into the processes, concepts, and recipes for fermenting and culturing foods using koji—the microbe responsible for the rich umami flavors in soy sauce, miso, and more. With over 35 innovative recipes, including Popcorn Koji and Roasted Entire Squash Miso, readers will learn to revolutionize their culinary creations.

Jeremy Umansky is a James Beard Award-nominated chef, mycologist and fermentation expert renowned for his innovative use of koji mold in modern cuisine. As co-owner and co-chef of Larder Delicatessen and Bakery in Cleveland, Ohio, he reimagines traditional Eastern European dishes by incorporating foraged and fermented ingredients. Umansky co-authored "Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation," a seminal work on the subject.

Want to learn more about Evan and Marisa’s journey? Check out this Forbes video that dives into how they’re shaking up the Midwest wine industry with innovation, passion and a fresh approach to winemaking. It highlights their entrepreneurial spirit, the story behind Red’s Wine, and how they’ve scaled L’uva Bella Winery into a regional powerhouse. Their journey is an inspiring example of next-generation leadership in a traditionally old-school industry.

​Evan Schumann is an entrepreneur and business leader from Chagrin Falls, Ohio. He earned a Bachelor of Business Administration in Entrepreneurship from Kent State University in 2017. During his studies, Evan gained practical experience by working with entrepreneurs in Cleveland, which complemented his academic coursework in operations, production, and finance. After graduation, he founded a company in the chemical industry and worked in consulting and mergers and acquisitions. In 2020, Evan and his wife, Marisa Sergi-Schumann, acquired L’uva Bella Winery, where he serves as President.

Marisa Sergi-Schumann is a third-generation winemaker and entrepreneur from Ohio. She earned her Bachelor of Science in Viticulture and Enology from Cornell University, where she developed RedHead Wine as her capstone project. After working in California’s wine industry, she returned to Ohio to grow her brand, later rebranding it as Red’s Wine. In 2020, she became Chief Growth Officer of L’uva Bella Winery, expanding its reach across multiple states. Marisa was recognized on the Forbes Next 1000 list in 2021 for her innovation and impact in the wine industry.

Past Schwebel Lecture Series speakers have included a dynamic mix of entrepreneurs, executives, and creative professionals from across the hospitality and tourism landscape. From leaders in international hotel brands to innovators in sustainable food systems and large-scale event management, each speaker brings a unique perspective and passion for their craft. These engaging presentations offer students and community members a front-row seat to real-world experiences and industry trends.