by 
Nature’s Chef Academy – Online
Welcome to my weekly Zoom workshops! Every Friday 6-7pm I’m here to support you in the kitchen or out in nature, enriching your diet with nature. Wild-foods brings great resilience, supporting our immune system and overall health. I’m here to help unlock your inner natures chef, sharing my wild culinary gift, helping you feel empowered and loving your time crafting your meals.I have a wide diverse of culinary skills to offer with over 25 years of professional cooking experience, and a life of growing up in the forest!
Each workshop will focus on something new. The advantage with online I can shoot whatever I am crafting, in my own time then to be sharing with you so you can ask all the questions. We’ll be using Zoom platform so it’s quite user friendly, you’ll be able to ask all the questions and you will receive a copy of our Zoom meeting. I aim to be offering intimate support.
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Friday March 12, 2021 6-7pm PST
Oyster Smoking & Clam Digging
This week I went out for a shellfish harvest, came home with oysters and clams! Follow me on the journey, in the processing I have smoked the oysters in a tamari maple brine, they are the best!
I will also explain;
- How to follow regulations
- Hints on where to go
- How to dig for clams
- How to purge clams
- How to preserve the harvest and to take it to the plate
To register click on ticket link to proceed through Eventbrite. An exchange of $10 gives you access to this valuable experience. Please feel free to send me any question you have about the event, or if you have any requests for future episodes.
What to expect for future episodes;
- Recipes
- Foraging wild-foods
- Processing tips
- Preserving methods
- Food Chi fermenting
- Fermented beverages
- Sourdough baking
- Wild-craft cooking
About your host;
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. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played a important role of 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 worlds best chefs, then to owner of a renowned restaurant and catering business in Toronto, ON. After a chef burn out and a 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