Rising labour costs continue to pressure professional kitchens, pushing chefs to find techniques that deliver depth of flavour without adding hours of prep. Lacto‑fermentation offers an elegant solution: letting microbes do the work. By using lacto fermentation, chefs can develop layered, labour‑intensive flavour profiles while reducing active kitchen time—turning seasonal produce into high‑value, low‑touch flavour drivers.
In this hands‑on workshop, The Preserving Chef Connor Flynn will guide participants through the operational logic behind fermentation in a restaurant setting: why it saves labour, how to streamline production, and where to apply fermented components to amplify menu impact. After a brief technical lecture, Flynn demonstrates a vacuum‑seal fermentation method designed for efficiency, consistency, and minimal footprint in a busy kitchen.
Participants move through an interactive station selecting from pre-prepared vegetables, then weigh, salt, and vacuum‑seal their own ferments using industry-standard ratios and workflow techniques. Along the way, Flynn covers best practices for food safety, batch management, and flavour application.
Every chef leaves with a ready-to-ferment vacuum‑sealed bag- plus actionable, scalable skills they can implement immediately to elevate mise en place, reduce prep hours, and build a fermentation program tailored to their operation.
Check Chef Connor out here: www.thepreservingchef.com and https://linktr.ee/thepreservingchef
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