Culinary Curiosities - Fermentation - SOLD OUT

Canada Agriculture and Food Museum
Jan 28, 2020
6:30 pm - 8:30 pm
people taking a cooking class
Three Sisters Hall (Learning Centre)
6:30 pm - 8:30 pm
Fee Description
Non-members: $25 + tax, Members: $22 (with promo code) + tax, reservation required
15 and up
English only
Language Comments
Presentation in English with a bilingual Q+A.


Looking to hone your kitchen skills in 2020? Then you won’t want to miss a NEW series of culinary classes offered at the Canada Agriculture and Food Museum!

Join some of the region’s hottest professional chefs for an evening of culinary exploration. Working at your own cooking station, you’ll have the chance to make new dishes, experiment with different ingredients, and try new cooking techniques. You don’t need to be an expert — just grab a friend or family member and join us for an informal evening of tasty fun!

Fun with Fermentation 

Our first-ever culinary class is focused on fermentation! Join Chef Mike Derouin for an exploration of fermented foods and beverages, which are gaining popularity due to their positive impact on gut health. Participants will learn how to make kimchi, sourdough starter, and kombucha scoby, including samples and recipes to take home. 

Chef’s Bio:

Mike Derouin is a chef and owner of Meshback BBQ & Catering. He is focused on connecting with producers, farmers and local makers.