wholefood chef training

fermentation intensive

The Artisan Wholefoods Fermentation Intensive is an opportunity to dive in to a hands-on experience of all things naturally cultured, brined, pickled and leavened.

Over the 6 days we will explore a broad range of fermentation theory and make ferments from sauerkraut and kimchi to yoghurt and Indian dosa – to water and dairy kefir – to sourdough breads and gluten free sourdoughs – with much more deliciousness in between.

This unique experience is designed for anyone wishing to begin or to continue their fermentation journey with confidence and understanding shaped by plenty of theory and a lot of hands on practice and tastings.

Class will take place in the off-the-grid Artisan Wholefoods Cooking School, located in the lush rainforest of Northern New South Wales – on a 180 acre property.

There is a focus on beautiful organic and biodynamic ingredients; from on-farm sourced eggs and herbs, to locally sourced vegetables and fruits. As much as possible will be sourced from within the region, from local farms, farmers markets and organic suppliers.

For further details – please click here

Next Intensive:

2017 dates to be announced……

wholefood pastry chef training intensive

Take the opportunity to fast track your knowledge of whole, unrefined, and semi refined ingredients, and culinary baking skills in this intensive program.

The Wholefood Pastry Chef Training Intensive is a hands-on program taught by Wholefood Pastry Chef Jean Martinez at the Artisan Wholefoods Cooking School – in one of the most beautiful locations in Australia – the rainforest of Northern New South Wales.

Over three weeks we will explore foundation techniques that can be used at home or in a business to make delicious and wholesome – wholefood pastries, desserts, baked goods and sumptuous treats.

Jean brings over 20 years experience as a chef and pastry chef in many aspects of the organics, wholefoods, commercial cooking and fine dining industries to this program. There is a focus on beautiful organic and biodynamic ingredients; from on-farm sourced eggs, to beautiful butter, oils, fats, wholegrains, flours, fruits and vegetables. As much as possible will be sourced from right in the region, from local farms, farmers markets and organic suppliers.

The program explores many aspects of our new world of wholefood baking and desserts, and includes many recipes and techniques for both gluten and gluten free options, as well as supporting other dietary restrictions.

For more details – please click here

Next Intensive:

Monday August 15th – Friday September 2nd 2016

wholefood chef training intensive

details coming soon.. For further details – please click here

Next Intensive:

To be announced