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kobofermentary

Elevating Flavours and Zero-Waste Ferments: A 1-day Online Course for Chefs

Elevating Flavours and Zero-Waste Ferments: A 1-day Online Course for Chefs

Rs. 8,000.00
Rs. 8,000.00
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Microbes Make You a Better Chef

Learning Objectives:
  1. Education - Learn How Fermentation Works
    1. Understanding the science behind fermentation
    2. Exploring various fermentation processes
  2. Experiential - Learn from Live Examples
    1. Hands-on experience through practical assignments
    2. Real-life case studies of successful fermentation projects
  3. Empower - Gain an Intuitive Understanding of Microbes
    1. Developing a mindset that embraces microbial activity
    2. Building confidence in working with live cultures
  4. Enrich - Practical Applications in Commercial Kitchens
    1. Integrating fermentation techniques into restaurant settings
    2. Enhancing sustainability and reducing kitchen waste
  5. Engage with and Be Inspired by Fellow Fermenters
    1. Building a supportive community of chefs passionate about fermentation
    2. Sharing experiences and insights with peers
  6. Elevate Flavour, Nutrition, and Shelf-Life
    1. Creating dishes with enhanced taste and nutritional value
    2. Extending the shelf life of ingredients through fermentation
What to Expect:
  • It's Not a Workshop (Practical Work is Homework)
    • Preparing for hands-on activities outside of class time
    • Applying learned concepts in real-world scenarios
  • Live Cases of Participants
    • Showcasing ongoing projects and challenges faced by participants
    • Collaborative problem-solving and troubleshooting sessions
  • Interactive - Think Discuss, Not Just Follow Along
    • Engaging discussions on the science and art of fermentation
    • Encouraging participants to share insights and questions
  • Some Fermentation Experience is Required to Get Full Value from the Course
    • Targeting chefs with basic fermentation knowledge
    • Providing advanced insights for experienced fermenters
  • Handouts Will Be Given, But Take Your Own Notes
    • Supplemental materials for future reference
    • Encouraging personalized note-taking for better retention
  • Go Forth and Explore
    • Encouraging participants to experiment with new ideas
    • Fostering a culture of continuous learning beyond the course
  • Develop a Mindset of Fermentation, Not a "How To Make"
    • Emphasizing a holistic understanding of the fermentation process
    • Inspiring a creative and intuitive approach to culinary fermentation
Duration:
8 hours | 10 am to 6 pm IST | Online Course
Topics: 
  • Microbes & Flavour
    • Cooking with ferments
    • Exploring sweet, salt, sour, umami, and bitter flavors in ferments
    • Delving into the scientific aspects of flavor development
  • Harnessing Microbes for Nutrition
    • Brief overview (non-nutritionist perspective)
    • Understanding the nutritional benefits of fermentation
  • Why Zero Waste is a No Brainer?
    • Pushing the limits of ingredients
    • Easy upcycled best from waste
    • Maximizing shelf life
    • Exploring Japanese fermentation techniques
  • Different Techniques
    • Fermenty interventions to improve dishes
    • Scaling up for commercial kitchens
    • Decision-making on when to use specific fermentation technique
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