I am the founder of Chaotic Good Tempeh. I spent 15 years as a chef in fine dining and farm to table restaurants, during which time I fell in love with fermentation. Sauerkraut and Kim Chi led to kombucha and jun, and to miso and koji, but I never liked tempeh; that is until I pulled my first batch of homemade tempeh from the bottom rack of a thrift store dehydrator. The fluffy white mycelium and the scent, a combination of fresh bread and unctuous mushrooms, captivated me. It was nothing like the soggy brown bricks I had bought at the grocery store. It was then that I decided to bring this magical food to the masses.Over a year and a half of selling raw tempeh at farmer's markets I had limited success. I would cook up amazing samples, people would try it and be blown away, but would come back the next week with "I don't know what I did, but I couldn't make it taste as good as you." Undaunted, I went back to the drawing board. Using my 15 years of experience as a chef, I spent another two and half years developing products using our chickpea tempeh as the base that were easy for the average home cook, flavorful and actually healthy. I only use whole food ingredients, no fillers, binders, seed oils, gums, isolates, and none of the top 12 most common allergens. I developed a line of ten products, and am now ready to bring the six best sellers to a wider market.