5-Day Culinary Preservation Course

1390,00 €

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Description

The program

Each day will be a blend of hands-on learning and expert instruction as you explore different preserving techniques for various types of ingredients, focusing on grains, vegetables, dairy, and meats.

All workshops begin at 09:00.

Drinks and snacks are served throughout the day.

Lunch is at 13:00.

Afternoons continue with the cooking workshops until 17:00, after which you will be served an aperitif on the terrace to close the day.

  • DAY 1 : Bread Making

    Making breads with natural yeasts. Sourdough bread, Italian focaccia, walnut and raisin braid. Lunch (made by students) : Roasted garlic soup with herbal croutons, Singular Raviolo stuffed with spicy caponata filling and sautéed summer vegetables Poached and chilled pears with pralinée

  • DAY 2: Dairy Products

    Exploring the world of fermenting dairy. Yoghurt, sour cream, keffir and 2 soft cheeses. Lunch menu (made by students) Self made cheeses and Local cheese platter with sourdough crackers, Grilled lamb chops with herb crust and port reduction, Peach , lemon and sour cream bake

  • DAY 3: veggie fermentation

    Exploring the world of fermenting vegetables and fruits. Apple sambal, creative sauerkraut, fruit kombuchas. Lunch (made by the students): Fermented vegetable salad, Seasonal stir-fry with homemade curry-paste, No bake- cheesecake with seasonal fruit

  • DAY 4: Smoking
    Smoking techniques and different wood types. Smoked spice mixes, cold smoked bacon, fatty fish. Lunch (made by students): A Mediterranean mezze
  • DAY 5: Making condiments
    Understanding the art of flavour building. Homemade stocks, stock cubes and main condiment like fermented mustard, mayonnaise and fish sauce (preservative free). Lunch: 3 x 15 minute meals, made with fresh ingredients, that will blow your mind!

About us

We are two professional chefs and regenerative farmers, with a lifelong dedication to growing and cooking nutrient-dense, flavorful food. We’ve operated two restaurants, including a Farm-to-Table restaurant on our first regenerative farm. Now, on our new 5.5-hectare farm, we grow food for our local community while sharing our passion for cooking through our YouTube channel and in-person workshops. We teach others how to grow, cook, and preserve food using regenerative methods because we believe that great flavor begins in the soil!

The location

Our 5-day culinary course is held in our professional kitchen, designed to provide a top-tier learning environment. With a maximum of 6 students per session, we ensure that each participant receives plenty of one-on-one attention, allowing for a highly personalized and hands-on experience. You’ll be taught by two professional chefs, who are not only skilled in the kitchen but also deeply committed to sustainable, farm-to-table cooking. This intimate setting fosters a collaborative learning atmosphere, where you’ll develop your culinary skills

Lunches and Food served

Each day of our 5-day culinary workshop will include organic drinks, lunch, and snacks, ensuring you’re nourished throughout the experience. We prioritize sourcing as many ingredients as possible directly from our own farm, where everything is grown using regenerative practices. This means that the meals you enjoy will be not only fresh and flavorful but also aligned with our commitment to sustainability and nutrient-dense foods. You’ll get to taste the very ingredients you learn to cook with, providing a truly immersive farm-to-table experience.

Accommodation nearby

For visitors attending our 5-day culinary course, we recommend staying at Bode House, located just 25 kilometers (a 30-minute drive) from Aldeia de João Pires. The proximity makes it convenient to enjoy the peaceful countryside while still being close to our farm and workshops. Bode House offers comfortable accommodations in a serene setting, perfect for relaxing after a day of hands-on cooking. This location enhances the overall experience, allowing you to immerse yourself in the natural beauty of the region and the sustainability focus of our course. If this is not your cup of tea, there are plenty of other options available. Please send us an email so we can help you find alternative accomodation.

 

 

Additional information

dates

12-17 may, 22-27 September

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