WORK (in progress)

I create personalized fermentation classes that go beyond the basics—hands-on, flavor-forward, and rooted in curiosity.—whether you're just starting out or looking to deepen your practice, we’ll dive into the world of microbes and transformation together.

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 I also work with local restaurants to take what would usually be tossed—like trim, whey, or overripe produce—and turn it into something delicious through fermentation. It’s all about closing the loop, getting creative, and making the most of what we’ve got.

 

When I’m not teaching or collaborating, we host pop-up events that highlight the beauty and versatility of fermented foods, bringing people together around the table to taste, learn, and connect.

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Right now, I’m building all this while working full-time—figuring it out as I go, one late night and early morning at a time. This site (and this whole project) is a work in progress, just like a good ferment.

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Thanks for being here—it really means a lot. If you’ve got questions, ideas, or just want to nerd out about fermentation, I’d love to hear from you. This whole thing is built on curiosity, community, and sharing what tastes good.

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Vince Perovic

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