Fermentation Workshop
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0Host your own beginner or advanced fermentation workshop! Learn how to make delicious, nutritious fermented foods in your own kitchen with a hands-on workshop for up to 6 people. At the age of 66, Peter Glatz retired from a 40-year career as a dentist and reinvented himself as a chef. In his short cuilinary career, Peter has been featured in Bon Appétit magazine, worked at Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch, Minneapolis' Spoon & Stable, and most recently Nashville's Audrey + June with James Beard Award-winning chef, Sean Brock, where he immersed himself in the joys and innumerable health benefits of fermentation. https://www.illinoistimes.com/springfield/frontiers-of-flavor/Content?oid=15735921 https://www.bonappetit.com/story/peter-glatz-65-year-old-line-cook