A workshop with Michael Podvinec and Franziska Wick

Discover the art and science of Japanese fermented foods in this exclusive two-hour class held in English.

Join Michael and Fran as they unveil the secrets behind Japan's most essential culinary ferments. He is a molecular biologist by training, and a cook and author by passion. She is a certified fermentista, experienced teacher and, among others, the curator of the Zurich Fermentista Festival.

Engage in a dynamic mix of theory, tastings, demonstrations and hands-on activities that will delight your senses and enrich your understanding of this ancient craft. Whether you're a food enthusiast eager to expand your culinary horizons or simply curious about the role of fermentation in Japanese cuisine, this event offers a unique opportunity to learn from experts deeply passionate about their craft. Don't miss this chance to feed both your mind and palate and embark on a flavorful journey into the world of Japanese fermentation!

Learn more about your hosts:

https://wild-pulse.ch/

https://michael.podvinec.ch/