Unique Opportunity: Fermentation Master Class
How to prepare your own fermented foods at home!
Culinary Artist Amy Levin will be visiting Switzerland again in March 2012, this time to teach, with colleague Jo Balfe, their successful "Fermentation Master Class" hosted by Simply Raw in Morges.
- When Saturday 31 March 2012 - 10 am - 4 pm (class already fully booked) and Sunday 1 April 2012 - 10 am - 4 pm
- What Fermentation: A Master Class with Amy Levin and Jo Balfe, hosted by Amy Webster (organizer and French translator)
- Where at Simply Raw in Morges (between Lausanne and Geneva), Switzerland
- Class Fee CHF 250.- payment in advance is required to reserve your seat! See payment options below.
- Includes A recipe & information packet. You will be able to taste all fermented foods prepared during the class and take home some starter ingredients to get started at home.
The Class
This class includes, but is not limited to, the following*:
- Sauerkraut: with many variations and sub recipes
- Cabbage Kimchi
- Cucumber Kimchi
- Cultured Salsa with Corn Chips
- Almond Cheese with Cultured Pear Chutney and Sprouted Rye Bread
- Macadamia Cheese with Cultured Fig Chutney and Buckwheat Thins
- Cashew Cheesecake; varying flavors
- Water Kefir, and various sub recipes variations
- Sparkling Kombucha, and various sub recipes variations
- Troubleshooting pages on each topic to assist you at home
- Email support and Facebook community after the class to keep you inspired & thriving with these new techniques.
- You will also take home a detailed book covering all recipes and then some...
* Please note - recipes are subject to change as needed. We will not necessarily demonstrate all recipes, such as the crackers, but the recipes will definitely be provided
The number of seats is limited, book yours now!
Reservation
Payment of CHF 250.- class fee is to be made via electronic transfer to postal account CCP 10-729894-4 of Simplement Cru, 1110 Morges. You can also pay with a postal payment slip at the post office, but in this case please add CHF 2.- for handling fees.
If you prefer paying with a credit card, click on the Pay Now button hereunder to pay via PayPal, a fee of CHF 9.- will apply.
In both cases, please send us an email to confirm your booking and payment, with your name and email address for receiving all class information.
What people are saying about this class
"I really enjoyed the workshop and came away feeling inspired and competent to ferment anything and everything! I love the way that Amy and Jo were both so generous and encouraging as tutors. Their demonstrations were clear, easy to follow and really stressed to us all that everyone could have a go and produce such an amazing range of foods and drinks. I am very much a visual learner and gain a lot from being able to actually watch how something works and taste the results before reading about how to make it, and we had so many things to taste and enjoy - amazing!!"- K. Bogdans
"I thoroughly enjoyed the fermentation class and walked away with tons of information that has equipped me with the knowledge to feel fully confident in making my own fermented drinks and vegetable at home. The class was fun, informative, really motivating and I highly recommend it as I thoroughly enjoyed it" - Polly Noble co-author of "The Cancer Journey"
"I have been to both the chocolate workshop and the fermentation workshop and was blown away by the amount of knowledge that I walked away with after both classes. The classes focused on techniques meaning that once I got home I could get creative in the kitchen using what I had rather than following a recipe. I have been to lots of raw food classes and felt like the only thing I came away with was a recipe book which I could have just downloaded online! Amy covers a whole variety of different techniques which don't rely on you having the exact ingredients. I can't wait for her to announce the next workshop! After the chocolate cheesecake she made I'm hoping it's cake related!" E. Jacques
About Amy Levin
Amy attended a 3 year culinary arts course and at the age of 18 she began her career as a chef. She soon found her way into a vegetarian kitchen and experienced the true genius of vegetarian cooking. This naturally peaked her interest in health, which led to her attending an intensive Holistic Health Counseling program in NYC at the Institute for Integrative Nutrition. During this time she was first introduced to raw food, specifically chocolate. After graduation she returned to her biggest passion, being a chef, and was now able to couple that with holistic balance and nutritional awareness.
‘The Food Clinic’ was where she was able to bring her holistic health approach into her career as a chef by providing nutritional balance to dishes. Following this, Amy began her path of working with and studying raw chocolate as Chocolatier at ‘The Raw Chocolate Company’ in Brighton. This avenue provided her the great opportunity to work within the science of food. Since then Amy has worked along some top chefs, including world renowned raw food chef, Chad Sarno and created exceptional and truly unique raw chocolates. Amy now teaches Advanced Raw Chocolate classes throughout the UK and North America.
About Ooosha...
Ooosha... strives to create classes that are as thorough and informative as possible and this class will be no different. We will provide you with many recipes, not only the ones we make in the class, which are tried and tested. We know that the biggest challenges come when you are implementing these new techniques at home, so we will be providing email support after the class to help you along on your fermentation journey as well as an active Facebook community of others who have taken the class and wish to share their fermentation journeys, recipes and ideas.