Richmond, Melbourne

classes: Pickling and Fermentation

Hailing from sunny Singapore, Jay is a creative foodie with a keen interest in funky ferments. Growing up in a densely urbanised region of South-East Asia and with a decade of experience in the food industry, Jay has developed a deep appreciation for sustainable food systems and a longing for slow foods. Her journey reflects a commitment to fostering interconnections between people and promoting a sustainable, inclusive food culture.

Carl is a graduate with a Bachelor's in Food Studies and a co-founder of Just Food Collective. With a decade of diverse experience in the food sector, from farmers markets to hospitality and events, he is dedicated to addressing food security and fostering conviviality within the food system. He also believes that celebrating and learning the art of food fermentation holds the key to tackling some of these challenges.

As a fermentation workshop hosts, Jay and Carl passionately explore and share the rich cultural heritage of traditional fermentation practices. They believe in the power of food to connect people across different ethnicities and backgrounds, creating a shared space for learning and appreciation. Their workshops emphasises the importance of food accessibility and celebrates the diversity of flavours and traditions from around the world.

Classes