Info & Degustation & Austausch für Profis

Are you curious about fermentation?

Do you have the idea that it's complicated? Or scary?

That you have to have a lab like Noma?

That it will cost you a lot of money, time and space to get started?

Have you heard that it takes a long time and that there are many steps?

Fermentation is so broad that there are actually methods that take days to prepare and months to patiently monitor.

But not all fermentation methods are the same. Just like not all cooking methods are the same.

I like to dive into the depths of lacto-fermentation with chefs because I call it the Swiss Army knife of fermentation methods.

Once you understand the concept, which is very simple, there are almost no limits to what you can create.

You'll be able to take existing recipes and modify them to suit your tastes and the needs of your kitchen.

You don't necessarily have to incorporate kimchi or sauerkraut into your diet, but learn to take your own concept and apply the benefits of fermentation to it.

I hope I can also help you think differently about what you normally put in the compost. Some of the compost can be diverted and made the star of your next menu.

Mastering lactofermentation will save you time, food and money. Guaranteed.

My professional course takes 6 hours and has a price tag that you may need convincing to pay, but I understand.

That's why I invite you to come and chat to me for a few hours and get an idea of exactly what I mean by lactofermentation.

For 15 CHF you will get a coffee and something to nibble on and the opportunity to mingle with other chefs while you taste the different ferments I will bring along.

This event will be held in German, but you will discover something even if you don't speak German.

Please note that your registration is binding.

If you can't come, your 15 CHF will go to WerkStadt, my favourite restaurant in Bern, where I am always a guest.