Fermentation Meets Culinary Arts

A masterclass with culinary arts chef instructor Darren Burke

and fermentista Franziska Wick

Join us for this unique cooking experience which takes place as part of Zurich’s Fermentista Festival 2021. In this six hour workshop you’ll learn how to cook delicious dishes with fermented foods. You will be guided not by one, but by two experts in their field.

Fermentation is a hot topic in gastronomy in 2021, with more and more chefs discovering the transformative powers of cooking with microbes. While the knowledge about fermentation is becoming more known again, how to use fermented foods in cooking can often be a mystery. In this one-time masterclass you will learn exactly this: how to use fermented foods to create amazing dishes.

Fran and Darren share a passion for fermented foods, plant-based cuisine and a sustainable approach to cooking; now they have joined forces to create this unique six-hour class to bring your cooking skills to the next level. Chef Darren will be teaching you how to incorporate many fermented foods into cooking in innovative ways: miso, sauerkraut, kimchi, kefir, fermented sauces, black garlic and various pickles. Fermentista Fran will teach you some less known facts about the fermented foods that you will be cooking with. Over a delicious meal of your own creations you will be able to ask your teachers as many questions as you like.

This course takes place in a small group setting of 8-10 participants. The course language is English. This course is suitable both for experienced fermentistas as well as beginners.

The instructors

Chef Darren Burke

Initially trained in the UK, Chef Darren has worked for Sir Richard Branson in Kasbah Tamadot, Morocco, and in Verbier, Switzerland. He was most recently the Chef Owner of Restaurant Le Bois Sauvage, focused on sustainable dining and local produce and currently works as a chef instructor at the Culinary Arts Academy Switzerland.

Fermentista Franziska Wick

Franziska studied fermentation with Summer Bock (USA) and has since attended many more trainings in fermentation and gut health. She owns an e-learning fermentation academy, teaches workshops in Switzerland and has delivered custom fermentation trainings for various organisations and professional chefs.

Course details

Date: Sunday, October 31st 2021
Time: 9.30am-3.30pm (times might get slightly adjusted but not ealier than 9am)
Place: AtelierFoif (8400 Winterthur)
Included: coffee and tea, cold fermented drinks, lunch with a glass of white wine, written course materials
Topics: plant based cuisine, fermented foods, culinary arts, sustainable foods
Class size: small group of 8-10 participants
Language: English
Price: CHF 349 per person