Home Chef with Canning, Fermentation & Pickling

Overview:

Explore the science and artistry behind fermentation and food preservation, learning techniques that enhance flavors and extend shelf life.

Objectives:

• Master the safe fermentation of vegetables, dairy, and grains.
• Understand the unique flavor profiles of fermented foods and their health benefits.
• Learn traditional and modern pickling methods to preserve seasonal produce.

Outcomes:

• Participants will confidently create a variety of fermented and pickled foods.
• Gain an understanding of proper fermentation safety, storage, and handling techniques.

Assessment Criteria:

• Successfully ferment or pickle an ingredient using proper preservation techniques.
• Demonstrate comprehensive knowledge of food preservation methods and best practices.

What to Expect:

• Hands-On Cooking: Active participation in preparing dishes.

• Small Class Sizes: Personalized learning experiences.

• Cultural Storytelling: Learn the history and traditions behind each cuisine.

• Group Dining: Enjoy the dishes you’ve created with your classmates.

• Purpose-Built Kitchen Studio: Experience cooking in a modern, spacious environment designed for optimal learning.

Key Features of the Program:

1. Hands-On Workshops: Participants actively prepare dishes under the guidance of expert chefs.

2. Cultural Storytelling: Each session includes stories of Melbourne’s multicultural communities and their influence on the city’s culinary identity.

3. Locally Sourced Ingredients: Highlight Victorian produce and multicultural traders from Victoria Street.

4. Networking Opportunities: Encourage community building and connections among participants.

5. Take-Home Recipes: Provide a professionally designed recipe booklet.

6. State-of-the-Art Facilities: Cook in our purpose-built kitchen studio, designed for comfort and efficiency.

Daily Schedule:

Class Time: 10:00 AM – 3:00 PM

• 10:00 AM: Meet the chef at Otao Kitchen to begin your cooking class.

• 10:15 AM: The chef highlights today’s special cuisines and presents the day’s menu. Prepare to roll up your sleeves for hands-on preparation of a glorious meal in our purpose-built kitchen studio.

• 2:00 PM: Enjoy the fruits of your labor with an epic feast you’ve created, complemented by local wine.

• 3:00 PM: Conclude the day with a full stomach, a recipe book, and unforgettable memories to share with your family and friends.

Enrol Now: Visit our website or contact us to reserve your spot in the next available module!

10 Things to Learn in Home Chef with Canning, Fermentation & Pickling

1. Lacto-Fermentation Basics – Understand the role of salt, bacteria, and time in fermentation for making kimchi, sauerkraut, and more.
2. Making Homemade Pickles – Learn how to pickle cucumbers, carrots, and other vegetables using vinegar or brine.
3. Kombucha Brewing – Master the fermentation process of tea with a SCOBY to create probiotic-rich kombucha.
4. Fermented Hot Sauces – Develop complex flavors by fermenting chili peppers and other ingredients for spicy sauces.
5. Canning & Preserving Fruits – Learn safe water-bath canning techniques for jams, chutneys, and preserves.
6. Miso & Fermented Bean Pastes – Understand the long fermentation process of miso and other legume-based pastes.
7. Sourdough Starter & Bread Fermentation – Create and maintain a sourdough starter while understanding yeast activity in baking.
8. Fermenting Dairy: Yogurt & Kefir – Learn how to culture dairy to make homemade probiotic-rich yogurt and kefir.
9. Preserving Seasonal Produce – Explore drying, salting, and oil-preserving techniques for vegetables and herbs.
10. Safe Storage & Shelf Life Management – Understand best practices for storing and extending the life of preserved and fermented foods.

These lessons will equip participants with the skills to confidently ferment, pickle, and preserve food while ensuring safety and optimal flavor development.

Home Chef Program Overview

Melbourne is a world-class culinary destination, renowned for its rich food culture shaped by diverse communities over decades. The city’s gastronomic diversity offers a tapestry of flavors, unique specialties, and authentic recipes that tell the stories of generations. Here at Otao Kitchen, we believe that food isn’t just to be admired—it’s meant to be experienced, savored, and mastered!

The Otao Kitchen Home Chef Development Program is designed for food lovers who aspire to take their cooking skills to the next level. Whether you’re a home cook, an aspiring chef, or simply passionate about food, our program provides an immersive and flexible learning experience. Participants can join at any stage or select specific modules that align with their culinary interests. This hands-on course integrates in-person chef-led training with access to a digital learning platform, featuring step-by-step recipes, instructional videos, and supplementary resources.

Our Intensive Full Cooking Program offers a deep dive into Melbourne’s rich culinary traditions. Each full-day, in-person training session is led by expert chefs and is supplemented by ongoing digital learning. Participants engage in guided demonstrations, hands-on practice, and structured assessments to track their progress. Additionally, every module begins with a one-hour foundational session on food safety, knife techniques, and essential cooking methods to ensure a strong culinary foundation.