Fermentation in Professional Kitchens
A workshop for Chefs and food business owners with Mara King and Kirsten Shockey.
Do you currently make fermented foods in your kitchen/business? Would you like to start making fermented foods in your kitchen and incorporate them into your menus or products? In both scenarios one of the biggest challenges that we are faced with are the logistics and implementation of systems that fermented foods in commercial settings demand. This workshop, the first of its kind in Ireland, will address the common pitfalls that all food businesses are faced with when making fermented foods, look at HACCP systems and mould control and will offer tips and inspiration for creative thinking with your products.
Mara & Kirsten will be sharing over 40 years of knowledge about the processes, techniques and control of fermented foods in commercial settings. How to keep your EHO officer happy as well as produce the delicious, wild fermented, bacteria rich foods that we all know and love.
Mara founded Ozuke, a fermented food company in 2011, growing her factory in capacity to ship fermented vegetables to natural food stores throughout the USA. She has worked with auditors from town to state to federal level, creating systems that have passed NSF, FDA and GMP certifications. Most recently as the Director of Fermentation for Id Est Hospitality Group she helped to create and implement HACCP plans covering all fermentation processes for five restaurants and a grain mill.
Monday 12th June
The Fumbally Cafe
6pm – 8pm
Born and raised in Hong Kong, Mara has spent her 20+ year career as a food professional learning, practicing and sharing knowledge around Good Food. In 2011, she co-founded Ozuké, a fermented foods company that distributes nationally in the US. In 2017, Mara helped to produce a series of short films on Southwestern Chinese fermentation practices with Sandor Katz and Mattia Sacco Botto and is currently working on a book about Chinese fermentation practices. In 2021 she joined IE Hospitality, an impact driven Colorado based restaurant group and grain mill, as Director of Fermentation. She is excited to infuse her passion for traditional arts to enliven and amplify the restaurant group’s fermentation and zero waste programs.
Kirsten K. Shockey
Kirsten K. Shockey is the author of award-winning Homebrewed Vinegar, coauthor, with her husband, Christopher Shockey, of award-winning The Big Book of Cidermaking; award-winning Miso, Tempeh, Natto & Other Tasty Ferments; Fiery Ferments; and the best-selling Fermented Vegetables.
The Shockeys got their start fermenting foods over twenty-four years ago on 40 acres of wooded hillside on unceded Takelma territory which grew into their organic food company. Kirsten realized that her passion lay in the desire to both teach people how to ferment and push this culinary art to new flavors.
She leads experiential workshops worldwide and online helping people to make, enjoy and connect with their food through fermentation. She is a mother, grandmother and co-founder of The Fermentation School a women-owned and women-led benefits corporation supporting the voices of independent educators to empower learning and build culture. She can also be found musing at fermentnerds.substack.
This event is part of the Symbiosis Tour 2023.
If you are interested in this event, you might also be interested in the others. Throughout June, Kirsten Shockey and Mara King, along with other inspiring ferment professionals, are hosting a range of diverse ferment-related events in Wells, Somerset & London (UK), Holywood (N. Irl) and Dublin. Each event is different in style and content and over the tour we will be covering a fantastic array of ferment and food-related topics for different audiences.
Click here to find out more about the other Symbiosis Tour events being held.
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