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Fermentation Short Course

Fermentation Short Course

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  • Sat 26 Sep ’15, 1:00pm – 5:00pm


Le Cordon Bleu, 48-54 Cuba Street, Wellington


All Ages

Ticket Information:

  • General Admission : $122.50

The ancient art of fermentation has been rediscovered by chefs, and in-house fermentations are becoming more and more common in high-end restaurants throughout the world. In this workshop you will learn the basics of what fermentation is, and how it can be controlled to yield flavours and textures not possible with other cooking methods.

Topics covered include microbiology, flavour chemistry, and potential food safety issues associated with food fermentations. Example dairy, vegetable, legume, and alcoholic fermentations will be demonstrated, and the physical, chemical, and nutritive changes brought about by fermentation in each of these systems will be discussed.

You will leave the course with the know-how to confidently begin fermenting foods at home or in their restaurants.

If you have any queries or would like to book, please email nz@cordonbleu.edu or call 04 472 9800

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