This 5-hour masterclass will demystify ferments and pickles and demonstrate how easy these healthy, probiotic foods are to produce.
The Masterclass will cover: Kombucha Demonstration, Cultured Dairy Products, Vinegars (Infusions versus Traditional), Yeast Doughs and Lactofermentation (Brine versus Dry). With appropriate snacks served alongside.
Chef Chet Sharma began his cooking career aged 18, while studying Pharmacology at University College London, working at Michelin- starred restaurants Benares(*) and Locanda Locatelli(*) outside of academic hours. Upon winning the University College Hospital award for academic excellence, Chet used his scholarship to continue studying the field of Clinical and Experimental Medicine at University College. This was followed by a Medical Research Council grant to achieve a Doctorate in Condensed Matter Physics at the University of Oxford. During this time, he continued his culinary education under the tutelage at acclaimed restaurants such as Dabbous(*), The Hand and Flowers(**) and Le Manoir aux Quat’Saisons(**) amongst others. Chet has held subsequently held the position of development chef at Mugaritz(**) and as Director of Research and Development for Simon Rogan at the Umbel Restaurant Group – featuring acclaimed restaurants L’Enclume(**) and Fera at Claridge’s(*). Since 2014, Chet has been a specialist consultant for hospitality brands as varied as Flat Iron, Brewdog, Moor Hall (**) and The Ledbury (**). Alongside this, Chet has also been working JKS restaurants – who’s 14 London restaurants include Kitchen Table (**), Lyle’s (*), Sabor (*), Gymkhana (*) and Trishna (*) – as a consultant group development chef.