When Matt Jamie dropped out of graduate school and became a chef, he knew it wasn’t going to be his forever career. After training under a head chef who was a New England Culinary School graduate, Jamie attended a Garde Manger course at the Culinary Institute of America. One night after work, as he sat brainstorming career ideas with his friends, he came up with the idea of a soy sauce microbrewery, something that had never before been done in the United States.

Now Bourbon Barrel Foods, the company he built on bourbon barrel-aged soy sauce, is celebrating its…