Fermented foods are considered one of the biggest food trends, with fermented ingredients seeing a rise of 149% on restaurant menus. Fermentation techniques have a range of applications on a variety of ingredients and offer a way to extend the shelf life of perishable produce, thereby also contributing to reducing food waste, reducing food costs and preserving seasonal ingredients for year-round use.
During this course, star chef Thomas Bissegger will introduce you to the basics of fermenting, show you how to use fermented and pickled components in different dishes and develop your creativity by testing your own fermentation ideas.
- Next course date: 20 December 2022; 23 March 2023; 12 October 2023
- Duration: 4.5 hours workshop + 2.5 hours tasting dinner
- Language: taught in German
- Price: CHF 420.- (excluding accommodation)
- Location: EHL Campus Passugg