Healthy Home Chef
Witness the clash between flavour and nutrition in 'Healthy Home Chef,' a dynamic hands-on course where you will discover the art of crafting wholesome delicious meals right in the comfort of your own kitchen! Learn simple and easy-to-do-at-home techniques to ferment foods and seamlessly integrate them into your daily culinary repertoire. Split into two sessions spanning one week apart, witness your own ferments flourish and elevate your meals to new heights. Uncover the symbiotic relationship between probiotic-rich foods and digestive wellness and unveil the detoxifying and age-defying properties of whole foods. Let us take you on your transformative journey towards a sustainable lifestyle of health consciousness, where every bite takes you one step closer to a healthier wellbeing!
Course Schedule
| Class Date | 19 October 2024 / 26 October 2024 |
| Class Session | 2-Day Class |
| Class Hour | Morning session: 10:30-13:00 hrs. Afternoon session: 14:00-17:30 hrs. |
| Total Hours | 12 hours |
| Class Capacity | 16 Seats |
| Qualified Age | Minimum 18 years old |
| Delivery Language | English |
| Suitable For | Health seekers, home cooks, fermentation enthusiasts, wellness practitioners that want to expand knowledge base into practical nutrition |
| Accomplishment | Certificate of attendance by The Food School |
What you will learn :
- Basic concept on the nutritional connection between whole foods and macro and micronutrient balance
- Basic concept on the nutritional connection between probiotic-rich foods with our digestive and immune system
- Learn the benefits of using food for preventative health
- Learn how to select nutrient-dense ingredients
- Foundational lactic acid fermentation method that works on almost all vegetables
- How to take a basic fermentation technique and adapt to your own flavour preferences
- How to incorporate fermented foods into daily life, creating a sustainable lifestyle change
- How to craft nutritionally balanced meals at home
Healthy Home Chef
- Tomato, roasted garlic and red pepper soup with red miso
- Healthy & quick fried rice
- Sauerkraut (variety of veg and spices for attendees to choose flavours)
- Fermented Szechuan garlic brine
- Fermented local cucumbers
- Fermented Szechuan style handpull chicken
- Whole grain rice and beans
- Probiotic-rich sauerkraut wrap with Spicy aioli
- Crispy marinated frozen tofu with savoury nut/seed butter sauce
Lecturers (Explore the Chefs biography below)
Booking Deadline
12 October 2024
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