FermentLAB.

Guided space for self-experimentation in fermentation.

SERVICE
Design and execution of a face-to-face training program as an experimentation laboratory.

YEAR
2023

+ Education | + Own projects

Fermentation is talked about as a bridge between science and gastronomy and we did not want to stop taking this aspect into account when designing in-person training in fermentation that would add value to the learning methodology.

Free experimentation allows each individual to advance based on their concerns and initial knowledge and, unlike guided training, the student chooses at all times what they want to work on.

Initial challenge

Design and execute a guided free experimentation training, in person, lasting 30 hours.

    Route

    The structuring of the course is proposed as follows:

    • Preparation of a work dossier with theoretical and visual content on fermentation.
    • Workbook with recipes. Most recipes can follow different routes to obtain a different final product, in this way, the student chooses “his adventure.”
    • Each session begins with an introductory part, a discussion part about the purpose of the session and a practical part that ends with a presentation by each student of the work done.
    • Each student chooses the recipes to work on and how they want to work them, individually or as a team.
    • The resulting final products materialize into real gastronomic proposals.

    Conclusions

    This work methodology, in essence, aims to be an R&D space for professionals who do not find in their daily lives the opportunity to immerse themselves in the acquisition or expansion of specific knowledge about fermentation.

    This process is reflected in the Mysore philosophy, that is, in learning by self-practice that allows the student to start from their level and evolve at their own pace and according to their needs.
    Next call 2024.

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