Back to Basics – Thrive in the Wild Join Nature’s Chef Tom Kral every Thursday for 3 consecutive weeks in this online class that will teach you to thrive in the wild. Tom will discuss[…]
Back to Basics – Thrive in the Wild
Join Nature’s Chef Tom Kral every Thursday for 3 consecutive weeks in this online class that will teach you to thrive in the wild. Tom will discuss cooking in nature, survival plants for hikers as well as spring foraging tips and tricks. Each class is presented in Zoom with instructional video, photos and lots of time for questions.
Content is focused for the Pacific Northwest but can relate to anywhere in the northern hemisphere.
April 8 – Cooking in Nature. Part 1 of 3 workshop series
Let’s get back to the basics! Join Nature’s Chef Tom Kral as he takes us back to our roots to understand what nature can offer when in need of a meal. If you are a nature lover and like to eat nourishing foods than this workshop is for you.
We’ll be exploring how to cook with no oven, no stove to boil, and no fridge to keep your food from spoiling. Everything you need is right there, all you need is the knowledge to know how to harness the powers of the elements. Learn what it takes to thrive in the wild. Learn to become a nature’s chef in this workshop.
This class will demonstrate:
- How to set up a kitchen camp
- Food safety in nature
- How to source and cook with rocks
- Knowing your wood
- How to make basic cooking tools like tong and spoon
- Storing your food
- What plants have antibacterial properties
- How to properly build your fire pit allowing you to cook with it
As well as many other tips that can help make you feel at home in nature.
To Register; Please click on the ticket link to check out through Eventbrite. $60 US cost for the workshop series of 3 classes or $25 US for individual workshop. Event is capped at 40 persons so you can ask questions. Event is hosted by Kula Cloth
About your Instructor;
Nature’s Chef, Tom Kral
Over 25 years of professional cooking experience (and a bloodline of cooks) has evolved Tom Kral into Nature’s Chef. As a child growing up in a Czech deli, Tom spent time at the family cottage where camping and foraging played an important role in his life. This experience allowed him to develop a deep connection with nature & food.
Following his passion for cooking, it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in the bustling city of Toronto. After experiencing chef burn out and an awakening, he followed his heart west. His irresistible call for the wild lead him to settle in Sooke, Vancouver Island in British Columbia, Canada to steward the land of Elemental Collective.
Tom shares his culinary knowledge through private dining experiences, culinary adventures, workshops, retreats. He also collaborates with other facilitators.
Acknowledging that he lives and works on unceded Coast Salish Territories, specifically T’Sou-ke nation.