This is your career gamechanger -
become a trained Chef Fermentista this year!
We've got the skills to share with you so you can radically enhance the flavours of your menus!
Over 1000 Fermentistas have learned with us, you're in the right place.
Our chefs students often know nothing about fermentation when they start and they relish being thrown into the world of microbes and learning lots about fermentation with bacteria and yeasts.
Within a few hours of the training, you will start to make fermented vegetables and drinks, and seeing how these microbes transform your foods.
Be inspired by the practical recipes for your professional kitchen as you put the learned theory into practice at your own pace - your learning will enable you to create much more imaginative menus.
You'll love our specific Theory Webinars for each topic in the course and you'll be really inspired by our professional chefĀ Darren's 4 Course Fermented Lunch Case Study.
Brand new to fermenting?
It's hard to know where to start! Within the first hours of training, you will beĀ making fermented vegetables and drinks, and seeing how these microbes transform your foods.
Food Inspector knocking on the door?
Our advanced Gastronomy module contains all the information you need to comply fully with food safety, and we teach you how to set up a professional fermentation programme.
Advanced Fermenter?
We'll ensure your foundational knowledge is comprehensive and help you develop your gut instinct for microbes - this is what truly takes your fermenting to the next level.
THIS IS FOR ALL CHEFS
your fermentation journey all in one place
Does this sound like you...?
- Do you run a successful kitchen in a restaurant or hotel and want expand your repetoire with ferments?
- Do you work in a plant-based restaurant and want to add more colour,Ā textures and umami flavours to your menus, alongside educating your food inspector on how fermented foods need to be stored?
- Are you a chef running the busy canteen of a large organisation wanting to provide healthy additions to your visitors?
- Opening a new catering venture and wanting to add something more interesting to the menu?
- Want to help your restaurant stand out from the crowd?
- Are you in charge of a hospital canteen and want to encourage your visitors to try a healthier, more diverse menu?
- Are you a food inspector interested in understanding fermented food compliance?
- Do you promote "farm-to-table" ethics in your restaurant?
THIS IS THE COURSE FOR YOU!
SIGN UP TO ONE OF OUR PACKAGESOur fermentistas love.....
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Expanding their culinary skills to add a depth of flavour to their recipes to entice customers and encourage palate diversity.
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Honouring the "farm to table" approach by finding new ways to preserve fresh produce for longer.Ā
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Expanding their repertoires with the new and unknown, working with the seasons and developing new flavours, textures and colours.
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Finding new ways to get people talking about your restaurant menu. Imagine a new Miso soup launching this week that's made from flowers?
THIS COURSE WILL...
....provide you with the knowledge and skills needed so you will have guaranteed results when you create your own ferments.
....teach you everything you need to know in the provided topics so you can create a large array of delicious ferments to radically improve your meals.
....provide you with everything you need to know so you can start experimenting with your own delicious ferments.
....teach you everything you need to know so you have the confidence to apply the knowledge and get super imaginative.
Learn how to fermentĀ vegetables, fruit, drinks, tempeh, miso, vinegars, and more.
There's so much you'll learn and even more ways to apply all that knowledge - you're only limited by your imagination!
Ready to dig in? Let's explore the course structure:
Module One: Lacto-Fermentation Foundation
Fermentation
Foundations
Module Two: Kimchi
Module Three: Drinks
Module Four: Vinegars
Module Five: Lacto Fermentation Advanced
Advanced
Fermentation & Gastronomy
Module Six: Koji
Module Seven: Doughs
Module Eight: Tempeh
Module Nine: Microbiome
Module Ten: Gastronomy
Ready toĀ start your Fermentista journey?Ā
The Wild Pulse Method
Learning a new skill takes time, and focus - often our students find themselves struggling to keep up with a timed course, so we introduced a full access schedule meaning you can go at your own pace. So if you're feeling tired or too distracted to really focus on the videos you can stop and pick the course back up again another time.
It's scary to work with microbes at first. It's complicated and there's lots of rules to follow regarding packing the jars, the right salt, keeping yeasts happy, working with molds, it takes a lot of mind concentration at first.
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We've created the right balance of inspiration and step-by-step tutorials so you become more and more confident, and less overwhelmed as the course progresses and we'll help you source and organise the correct fermentation equipment.
Know that it's common to find it all a little overwhelming at the start but the results are exponentially worth it as our students will tell you!
Single
Modules
ā‚¬39
If you are excited to give fermentation a go but you don't know if you'll like it, we're offering select modules of our course so you can have a go. Choose from vegetable fermentation, drinks, kimchi, and koji. Create your first ferment within hours.
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Single Modules
8-16 Lessons
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Fermentation
Foundations
ā‚¬129
This is the perfect fermentation foundational course for you to build upon. There is a huge amount of knowledge in this first step of our course (see included modules above) and you'll have a vast choice for ferments to create.
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Fermentation Foundations
46 Lessons
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Complete Fermentista Course
ā‚¬289
Everything you need to become a seasoned fermentista, including the gastronomy module for chefs. Even if you have knowledge in some areas already, our promise is that you'll learn something new in all topics. This is really a deep dive into fermentation.
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Foundations &Ā Advanced
84 Lessons
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Frequently Asked Questions
Who is the program for?
I know nothing about fermentation, is this a problem?
I know quite a bit about fermentation, will I still learn enough to be satisfied?
How many hours do I need to invest on a weekly basis into the program?
How does this course work?
When does the course start?
How long do I have access to the course?
Do I have to finish each module before the new one is released?
What are the exact times of the calls?
What if I miss a live call?
What do the calls contain?
What is the refund policy?
Do you have questions?
Please fill out the form below to get in contact
Despite my basic knowledge of fermentation, I learned a lot more in the varied and exciting modules. In the recipe booklets, the learned is again summarized well understandable and you can find very good recipes and recipe ideas. Franziska was always available for questions (online group or mail) and immediately had well-founded answers. All in all, a top online course that I can definitely recommend, whether beginners or professionals.
Andi
Sous Chef
The long course provides an insight into various fermentation methods in a compact way with detailed instructions and documentation. I can incorporate ideas and insights from the modules into my daily gastronomic routine and, as a restaurateur, make my offerings more interesting. One ventures into production methods that are far beyond the classic sauerkraut. The support during the self-study was also exemplary. In the exchange with other course participants and with the course instructor, open questions were clarified quickly and informatively.
Franco
Gastro Manager
My name is Markus, I am a chef and kitchen manager in Tyrol. I would like to take this opportunity to thank Franziska. We learned in this extensive course the basics from the beginning, how to do it right and what to consider. Up to miso, kimchi,... Very interesting but also the topic of drinks, which is a very extensive. Brilliant recipes and a lot of knowledge. Thanks again and hope to stay in touch to exchange again and again.
Markus
Head Chef
