About This Class
Salt, time, microbes, vegetables, jars, and the judgement behind safe ferments.
Your instructorMaya ChenWhy this is good to learnSalt, time, microbes, vegetables, jars, and the judgement behind safe ferments.
Why this is good to learnWhat You'll Learn
- Salt, time, microbes, vegetables, jars, and the judgement behind safe ferments.
What to Expect
Set up the stationStart with a clean station and the tools needed for the recipe.
Set up the stationTiming and temperatureWatch the parts of the recipe where time and temperature matter.
Timing and temperaturePractice the core techniqueWork hands-on with the main technique while the instructor coaches the room.
Practice the core techniqueTake-home recipeLeave with the recipe and the notes needed to repeat it at home.
Take-home recipeClass details
Everything to know before you book
Class Length150 minutes
Skill LevelBeginner friendly
What to BringBring closed-toe shoes and clothes you can cook in. The kitchen provides the core tools, ingredients, aprons, and recipe notes.
Age RangeRecommended for ages 12+.
WaiverNo waiver required for this class.
- Vegan friendly.
- Standing workstations; seating available on request.
Location
Demo Kitchen Store Main Teaching Kitchen555 Robson Street, Vancouver, BCYour instructor
Maya Chen
Culinary instructor focused on practical baking, breakfast fundamentals, and hands-on kitchen confidence. Maya builds classes around practical judgement: what to look for, how ingredients should feel, and how to recover when something does not behave exactly like the recipe. Students can expect calm coaching, hands-on practice, and clear take-home steps they can repeat in their own kitchens.
View Maya's Profile →Why learn at the counter?
Taught by localsPassionate instructors in kitchens you trust.
Real skillsPractical techniques you'll use at home.
Local connectionsSupport local stores and communities.
Made for youClasses for every skill level and interest.