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Tailored to food professionals and culinary cracks, this class will help you discover just how much fermentation can brighten and transform flavours of even the most simple of ingredients. Christine Syrad will show you how a little bit of prep can yield delicious dividends you can effortlessly cash in whenever you are in need of fresh inspiration. In addition, it will help you avoid food waste and has the potential to make your future mise-en-place a no-brainer.
During this course, Christine will walk you through the fundamentals of fermentation, making sure you get your hands dirty along the way. Wild fermentation is as simple as boiling pasta, but it's what you do with it that counts. Christine will show you how to go far beyond basic Sauerkraut. You will 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 koji-tenderized fried chicken followed by sweet amazake marinated tofu garnished with sweet and salty kumquats, anyone?
You will cook a meal together and you will be free to bombard Christine with questions while you dine. What you will take back to your own kitchen are some self-prepared ferments to monitor as well as a fat handout chock-full of recipes and detailed how-tos.
Here is what you will get out of one day spent with Christine:
A pro/advanced class with up to 8 people
An extensive tasting session
Theory of fermentation
A Japanese spin on local ingredients
Tools to upgrade the umami in your vegetarian or vegan dishes
Prepping ideas for new dishes
Advice on how to avoid food waste through fermentation
Fermented products to take home
An extensive handout
Lots of time to ask questions and talk to peers
This course will be held in English. German, French and Italian translation available upon request.
Cost: CHF 490.–
Instructor: Christine Syrad is a fermentation expert who grew up predominantly in Japan. She is the founder of fermentable and her fascination and affinity for fermented foods revolve around the specialities she missed the most when she moved to Europe. Her part British heritage, stints in Italy and over a decade spent in Switzerland have equipped her with all the tools she needs to apply the flavour and health benefits of fermentation to an international cooking canvas.
Impressions: Of the first fermentation course
Do you have a voucher for this event? Then we look forward to your registration by mail to info@sobre-mesa.com
Due to current restrictions by the government we can’t hold this event. Find the next date and other courses in our updated program. If you already booked this event we will reach out to you as soon as possible.