Teach fermentation
to professionals.
For more than five years, I have been teaching fermentation, from the fundamentals to more advanced techniques.
Fermentation course
La Source Cooking School, Bercy - 500 students trained
Fermentation program designed for La Source cooking school and offered for the past five years. Fundamentals of fermentation and their culinary applications. (Lacto-fermented vegetables, misos, vinegars, dairy products, sourdough starters, etc.)
École Ducasse, Meudon - Bachelor and Diploma in Culinary Arts
Introductory course taught in English to an international audience of culinary professionals. Training in fermentation and fermented pastry making.
Advanced cycle with Paul Albert
Advanced fermentation training course co-developed with chef Paul Albert at La Source cooking school (bread, cheeses, tempeh, plant-based charcuterie, garum, etc.).
Customized training
Interventions with chefs and their teams. Experiences for the Bertrand Group, Eugénie Béziat at the Ritz Espadon, etc.
