How to Cook with Fermented Foods
Cookies Cream's masterclass on how to use fermented products in a restaurant kitchen
Meet Cookies Cream
The protagonists of our Choco Chef Lab fermentation masterclass Stephan Hentschel and Jan Rzehak have a soft spot in their hearts for fermentation. And it’s not just a matter of riding the wave of the latest culinary trend: using modern techniques to process and preserve foods in respect of seasonality and with a focus on regional produce has been the mission of Cookies Cream since its opening in 2007.
The rules of their vegetarian fine-dining cooking are today well defined - for instance, their kitchen serves no pasta dish but rather focuses on extracting unexpected flavors and obtaining different consistencies from fewer key preparations like fermented vegetables, sauces, or marinades.
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Cooking with fermented products
We challenged the chefs from Cookies Cream to create two recipes with fermented products from Markus Shmizu’s fermentation lab, mimi ferments - take a look at our masterclass preview to get a glimpse of their culinary creations.
In our masterclass, the chefs presented two recipes that showcase the flavor-boosting properties of ama miso and shiō koji. These fermented ingredients were used to marinate and highlight the taste of cucumber and beetroot, resulting in an explosion of flavors and a playful combination of textures.
Learn more about cooking with fermented products
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