Cob Oven Baking

Nature’s Chef Academy – Wild Culinary Arts Program

Cob Oven Baking – Sourdough bread & Earthen cooking

Class #8 0f 10

Come fire up the Earthen oven and sample some delectables. Learn how to harness the powers of the elements, fire-water-earth-air. We’ll be exploring the many uses of the oven, from sourdough baking bread to dehydrating to fermenting. As well seeing how the oven came all together, using what nature has to offer.
Cob ovens have been used by many people over the world throughout history, and they are still being used as a way to be able to bake without any need for electricity or gas.

Things we’ll be focusing on;
– Sourdough bread
– Flatbreads
– Roasting
– Braising
– Baking
– Dehydrating
– Fermenting

This workshop is guided by Chef Tom Kral. You will have the opportunity to ask questions and sample delicious creations. Snacks and tea is provided.

This workshop is part of a wild-culinary arts series, to find out more about upcoming workshops, see Nature’s Chef Academy event.

To register yourself for this culinary opportunity click the ticket link to proceed to Eventbrite. Space limited to 12 participants.

You must be of adult age or have consent from a parent or guardian.
Cost $50 + tax total $54.06 *includes tastings

Please contact the chef if you have any inquiries.
tom@natureschef.ca
250.580.0010

Connect to our Facebook event here

Regarding COVID protocols, if you at all feel ill or have been in contact with someone that is ill or have been off the island travelling or have been part of a large gathering recently we recommend that you stay at home.
We are implementing extra steps in keeping things sanitary. Our gathering is small and manageable with ample space between each other. We hope this brings some ease of mind and heart. Please feel free to come out and learn what nature has to offer.

About your host;

Nature’s Chef, Tom Kral
Over 20 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played an important role in his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the world’s best chefs, then to owner of a renowned restaurant and catering business in Toronto, ON. After a chef burn out and an awakening he finally came to settle in supernatural BC because of the irresistible call for the wild. His passion for putting medicine back into our food quickly grew into a whole new genre of dining experience, which he delivers to others through edutainment.
https://natureschef.ca