Lesson details

One of the most common forms of fermentation is lactic-acid fermentation which allows good bacteria to grow. For instance, lactic-acid fermentation is used to make yogurt, kimchi, sourdough bread, and more.

In this lesson, Cédric Bourassin takes you through the process of lacto-fermentation.


Content created by Cédric Bourassin

Cédric Bourassin is from Ecole Hôtelière de Lausanne (EHL). Cédric joined the EHL in 2016. He is a Lecturer in Practical Arts (fine cuisine) and Head Chef of the Berceau Des Sens (BDS), EHL's gourmet restaurant and the only training restaurant in the world to hold a Michelin Star. After being awarded 16 out of 20 points by Gault & Millau in 2018, he and the BDS team received their first Michelin Star for the establishment in 2019. After obtaining his Brevet Technicien Supérieur Option B in Art Culinaire de la Table in France, Cédric led an international career working for prestigious restaurants and hotels in Europe, Malaysia and also in Japan, where he obtained a 3-star Michelin rating for the Michel Bras TOYA restaurant as Head Chef and Director.

Instructor

Community Instructors
Typsy community instructors are hospitality professionals from around the world who are passionate about the industry, have know-how and something to say, and want to share it with people across the globe.
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