Introducing QU Fermentation Studio.
Goodbye cookingfeels. A New Start.
Hello friends,
Yesterday I announced my new project QU Fermentation Studio on Instagram. For those new subscribers, welcome to our little community. Here you will find upcoming events, ticket drops, announcements, and maybe even the occasional recipe or post about the ferments I’m really excited about. I’m grateful to everyone who is curious about this project and especially to those who have already come to some of my workshops and dinners. I have a lot planned for you all this year.
What is QU Fermentation Studio?
In the past year or so I've been hosting supper clubs at my home, doing popups, fermenting for restaurants, and running fermentation workshops. All for fun really, but now I think it's time to make this a thing.
What to Expect?
You can expect some ferment-focused popups, restaurant collaborations, and some very limited edition small-batch ferments for sale. Maybe a cooking with ferments primer course—we ferment one week and the next explore possibilities in using ferments in our everyday kitchen. It makes me really happy when I see people get excited about fermentation and cooking, so I would love to teach a course if people are interested. Please let me know here or on IG what ideas would be interesting for you—feedback is so important.
On the gastronomy side, I will also be continuing to offer restaurant services like basic training on working with koji and developing custom fermentation programs for restaurants that want to work with these techniques long-term with a bit of guidance. Fermentation has always been a flexible tool for achieving complex, intense flavors, but long-term fermentation programs can help restaurants maximize ingredient costs and cut down on food waste while creating a whole new set of flavors and pantry items to play with. One-off products can be amazing, but once you start really incorporating fermentation into your food, you start to look at ingredients with a whole new attitude.
Slow Growth, High Energy Ferments
Lastly, I thought I would just share a little bit of my approach towards QU Fermentation Studio. This year I plan to keep operations small and sustainable, to ramp up slowly. My goal has always been to learn more, both on my own and from those around me. I’m meeting so many people lately who are talented, strong-minded, and doing really interesting stuff in and out of the Berlin culinary scene. As much as I liked doing the supper clubs on my own, I’m ready to dive in deep and learn as much from experienced folks as I can. That’s why our next events will be focused on collaborations, so stay tuned to the next newsletter for announcements and ticket drops. Lastly, please share this project with friends who might be interested in coming. We need your support & visibility!
See you soon and thanks for reading ✨
Polly
What I really appreciate in your writings is the high level of fermentation experimenting. I really crave for these kind of things because I can't find another place (online) where people do the crazy sh*t I love doing myself with fermenting. So I hope you keep doing that with Qu, too. Good luck and have fun in any case!