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Wild Fermentation Course

In over nine years of hosting fermentation workshops, including for professionals, making and selling my own fermented products, working in restaurants and hosting pop-up dinner events, I’ve put together a mental album of unique uses for fermentation. 

I stand by my belief that fermentation should be regarded as a cooking method first and means of preservation second. By this I mean that flavour and enjoyment are my priorities. However, I don’t dare overlook the potential for safeguarding flavours for a later season and employing the concept of whole utilization, which yields rarely exploited flavours for cheap but also ensures little goes to waste. Learning to ferment means you stand to harvest twice, even three times as much from your raw ingredients.

My goal is to set you up with a library of funk you can pull ingredients from whenever you need them. Think of it as mise en place for future you. Saving time and money alone should be enough of an incentive to introduce fermentation to your workplace.

During this course, I’ll walk you through the fundamentals of fermentation in a hands on way, making it easier for you to retain the concepts. Wild fermentation is as simple as boiling pasta, but it’s what you do with it that counts. You’ll learn how to bring your ferments alive in hot sauces, meat-tenderizing marinades, sauces, cocktails, or desserts.

Turmeric, ginger, bitter orange and habanero hot sauce slathered on jalapeño-brine tenderized fried chicken or miso marinated tofu garnished with sweet and salty kumquats, anyone?

You’ll cook a meal together using ingredients I’ll have fermented in advance and you’ll be free to bombard me with questions while you dine. The recipe brainstorming process with other participating chefs is also of immense value.

Here is what to expect from a six hour class:

  • An intimate pro class with up to max. 8 people (no prior fermentation knowledge required)
  • An extensive tasting session
  • Theory of fermentation
  • Tools to enhance the umami in your vegetarian or vegan dishes
  • Prepping ideas for new dishes and drinks
  • Advice on how to avoid food waste through fermentation
  • Advice on important safety elements (which I presented to over 100 chefs at the Hygiene Day hosted by Labor Veritas in 2022)
  • Many self-made fermented products to take home
  • An extensive handout
  • Plenty of time to ask questions and talk to peers
  • For private, onsite classes, the opportunity to tailor the class to your establishment’s needs

This course is best held in English but French, German and Italian (Japanese too, of course) are also available upon request. 

I am able to host you in her Atelier in Bienne or can travel to your place of work.

Depending on the travel distance involved, an additional fee may be charged. This includes International travel.

Price

The price per participant is CHF 560 (International customers are asked to contact me for a quote) starting from four participants up to a maximum of eight.

For smaller or larger groups, please contact me for a quote.

Bookings

I am currently taking private bookings only but stay tuned for classes open to the public.