My classes are always divided into two parts: theory and practice.
In fermentation, it is very important to understand the process in order to master it and produce delicious products in the best conditions.
It is also key to practice with someone experienced to be able to remake alone at home. During the practice part, I discuss all the points involved in the process and I accompany my students in their production of fermented products.
I remain available after the course to follow the evolution of their creation and answer questions that may arise after the course. My course is for everyone, without preliminary knowledge; an interest in fermentation is enough.
I have a background in Political Science and worked for ten years in finance, before converting to fermentation.
I also have a 200-hour yoga teacher diploma from New York-based Ishta Yoga.
Four years ago, I started fermenting during my nutrition studies and decided to continue in this direction. After having practiced for three years, I wanted to share my knowledge and my experience in this field to the greatest number, so that this practice takes its place back within our kitchens.
I have been giving fermentation workshops since May 2018 on the following themes: fermented vegetables, brewing kombucha and kefir. My students are between 7 and 77 years old and aim to make their fermented products themselves.
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