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The Art of Cooking with Chef Peter GlatzAdvanced Fermentation- from Koji to Kombucha
This advanced fermentation course explores the art and science of fermentation beyond the basics. Building on a foundation in fermentation, students will delve deeper into the techniques and microorganisms used to create complex, flavorful fermented foods and beverages.
Course Topics:
Koji:
History and origin of koji
Types of koji and their applications
Koji production methods
Koji's role in the fermentation process
Koji-based fermented foods and beverages (e.g., shoyu, miso, and amazake)
Kombucha:
History and origin of kombucha
Kombucha brewing process
Factors affecting kombucha fermentation
Troubleshooting kombucha fermentation
Flavoring and carbonating kombucha
The course will include hands-on workshops where students can practice various fermentation techniques and create their own fermented products. Students will also learn about the health benefits of fermented foods and beverages and how to incorporate them into a balanced diet.
Supplies
Please bring the following supplies to class:
3 clean wide-mouth quart canning jars with lids
A sharp knife*
An apron
Instructor
After a distinguished 40-year career as a dentist, Peter Glatz embarked on a new chapter at age 66, reinventing himself as a chef. Over seven years, he has gained experience in acclaimed kitchens such as Chicago's Michelin-starred Elizabeth Restaurant, Oklahoma City's Nonesuch (named "America’s Best New Restaurant" in 2018 by Bon Appétit), and Spoon and Stable in Minneapolis, led by James Beard award winner Gavin Kaysen. Most recently, he worked as a fermentation specialist in the Research and Development Lab at Sean Brock's Audrey Restaurant, which Esquire recognized as one of the "Top 10 New Restaurants" in 2022. He currently serves as a chef at Caprae Restaurant at Prairie Fruits Farm and Creamery.
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4410 North Lincoln Avenue, Champaign, IL, United States, Illinois 61822
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