Sean Brock and Elliot Silber on Finding Balance at Nashville’s June and Audrey

Chef Sean Brock’s 800-square-foot R&D lab houses a microwave extractor, ultrasonic homogenizer, and incubator rooms specifically designed for koji-related concoctions. Chef Elliot Silber works behind that glass, utilizing his chemistry and culinary arts degrees to distill the concentrated flavors of raw produce and transform food waste into complex syrups, salts, and fermented products. But as much as Brock and Silber geek out in the lab, housed in...