In our regular knowledge integration calls, you get to ask Fran and Darren all your fermentation questions, we help you with any issues you encounter, and you get to share experiences with your fellow learners.
What you'll get:
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My name is Markus, I am a chef and kitchen manager in Tyrol. I would like to take this opportunity to thank Franziska. We learned in this extensive course the basics from the beginning, how to do it right and what to consider. Up to miso, kimchi,... Very interesting but also the topic of drinks, which is a very extensive. Brilliant recipes and a lot of knowledge. Thanks again and hope to stay in touch to exchange again and again.
Markus (Head Chef)
Despite my basic knowledge of fermentation, I learned a lot more in the varied and exciting modules. In the recipe booklets, the learned is again summarized well understandable and you can find very good recipes and recipe ideas. Franziska was always available for questions (online group or mail) and immediately had well-founded answers. All in all, a top online course that I can definitely recommend, whether beginners or professionals.
Andi (Sous Chef)
The long course provides an insight into various fermentation methods in a compact way with detailed instructions and documentation. I can incorporate ideas and insights from the modules into my daily gastronomic routine and, as a restaurateur, make my offerings more interesting. One ventures into production methods that are far beyond the classic sauerkraut. The support during the self-study was also exemplary. In the exchange with other course participants and with the course instructor, open questions were clarified quickly and informatively.
Franco (Gastro Manager)