What You Will Learn

Got an abundance of veggies or mushrooms and need ideas for what to do with them? Learn the art of fermentation and preservation in our hands-on workshop. You’ll learn to transform foraged and farmed foods into delicious, nutrient-dense pickles, krauts, and ferments. We’ll share the secrets of the science, with approachable recipes that allow you to eat seasonally, year-round. From simple pickles, crunchy lacto-fermented kraut, to tangy sourdough, this class will give you the skills to stock your pantry with probiotic-rich foods, reduce waste, and connect with a culinary lineage. You’ll leave with some treats and the confidence to continue your pickling and fermentation journey on your own.

Where

Berkeley area - exact meetup info provided with registration

Instructor Chef Tim Shaw

After starting his career in restaurant kitchens and graduating the French Culinary Institute, Tim was a founding owner of Dining In, a private chef service and catering company that included many celebrity clients in New York, The Hamptons, and Aspen.

Tim has taught thousands of students to cook for the last 25 years, including at NYU, The French Culinary Institute, and San Francisco State. He has been a keynote speaker for Yale Medical School, featured in an article in Edible Silicon Valley, and spoken at SXSWEco.  He has judged competitions focused on biomimicry  and culinary challenges. He holds a dual MBA/MPA from Presidio Graduate School. 

Since 2015, he has been a full time lecturer at San Francisco State University, where he oversees the student run food lab, and has designed and taught classes on Food and Culture, Food Science, and Sustainability at both SFSU and CCSF. 

Chef Tim is a survivor of Non-hodgkins Lymphoma and was involved in fundraising for the Leukemia and Lymphoma Society of San Francisco, where he was a candidate for the 2014 Man of the Year. He was a nationally ranked, gay, out college athlete in 1988, 20 years before that could get you on the cover of Sports Illustrated.

Ticket Options (choose the rate which is right for you)

Adults

• $105 Pay it Forward (these tickets allow us to offer Community Supported tickets. Please choose this if you can.)

• $85  Standard Ticket - (our standard ticket)

• $65 Community Supported (these tickets are for people who could not attend without community support.) 

Children (recommended for age 14 and up)

• $65 per teen (must attend with an adult)

More Important Details

These programs are very popular and often fill up very quickly. We encourage you to register right away if you'd like to attend!

You will receive a registration confirmation once we've received this form + your payment + your signed liability waiver. Our programs fill up quickly, and we cannot hold your spot until we've received all 3. If you submit your registration in the evening or on a weekend it may take us 12-24 hours to send the confirmation. 

• This class is capped at 18 participants. 

• You will need to bring 3-4 pint-sized mason jars to this class. 

• If you register and can no longer attend, you can gift or sell your ticket to a friend. We are not able to offer refunds. 

• Our classroom is wheelchair accessible.

• This class is best for people age 14 and up.