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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. With this event, we celebrate the launch of Wild Pulse, a new company teaching the art of fermentation to professional chefs worldwide.

Fran and Darren, the two co-owners of Wild Pulse, share a passion for fermented foods, plant-based cuisine and a sustainable approach to cooking. In this unique six-hour class, they teach you how to cook unique dishes with fermented foods. 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.

About the workshop

What you will cook

  1. Pulled plantain and jackfruit mini burgers with fermented BBQ sauce

  2. Roasted brussel sprout and potimarron salad

  3. Okara ‚fish‘ cakes with fermented salsa verde and lemon dill kraut

  4. Amazake ice cream (tasting only)

What you will learn

  • How to incorporate various kinds of fermented foods and drinks into your cooking

  • Knife skills – learn from the expert

  • How to cook dishes fit for a culinary arts academy

  • Background knowledge about miso, kimchi, fermented sauces and sauerkraut

  • Fermented food trends in high-end gastronomy

The instructors

Darren Burke
Initially trained in the UK, Chef Darren has worked for Sir Richard Branson in Kasbah Tamadot, Morocco, and in Verbier, Switzerland. He then went on to be the chef owner of restaurant Le Bois Sauvage, focused on sustainable dining and local produce and has most recently been working at two world-leading culinary arts and hospitality schools in Switzerland. Darren is the co-owner of Wild Pulse.
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. Fran is the co-owner of Wild Pulse.

Course details

Covid certificate required

Date: Sunday, October 31st 2021
Time: 9am-3pm
Place: AtelierFoif (8400 Winterthur)
Included: coffee and tea, cold fermented drinks, lunch with a glass of 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 269 per person
Availability: only 6 spots left