Berlin · Events & Workshops
Our events are the public interface of our work — making fermentation, circular kitchen thinking and zero-waste logic tangible.
Dates
29 October 2026 at 18:30
15 seats left
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Lab ethos
Koji, miso, shoyu, garum, lacto ferments, vinegars — for maximum depth of flavour.
Regional ingredients shaped by time, microorganisms and craft precision.
Side streams and by-products become high-value ingredients.
Small groups, high intensity, direct exchange. No mass format.
Workshops
Not ordinary cooking classes. You learn the principles behind fermentation processes — and how to use them as a tool in your own kitchen. From foundations to masterclass, always hands-on.
Beginner
Core principles, take home your first ferments.
Advanced
Make koji, ferment miso, design the process.
Masterclass
Long fermentation, maturation, sensory work.
Masterclass
Enzymatic fermentation, umami systems.
Insights
Lab philosophy
What microorganisms do to raw ingredients is not random — it is biochemistry. Lactic acid bacteria, koji mould (Aspergillus oryzae), wild yeasts: they break down proteins, create acids and produce enzymes. The result is depth, complexity and preservation — from simple ingredients, without industrial aids.
It is also zero-waste logic in its most natural form: by-products become seasoning, scraps become ingredients, excess becomes aroma. Not out of idealism — because it is the most skilful thing to do.
FlavorFocusLab is a food lab from Berlin. We work at the intersection of cooking, fermentation and sustainability. Our focus is depth of flavour, seasonality and new ways to use ingredients fully — from research to workshops and culinary formats.
The events are the public side of this work. What we show has been developed, tested and documented in the lab — not staged for the moment.
About me
I have cooked professionally for 15 years and worked with fermentation for over ten years. I have built my own culinary concepts and a food production operation. As a trained chef with a business degree, I know both sides: how flavour develops — and what a process needs to look like to hold up in everyday work.
That is what I pass on in the workshops: the principles behind the processes, not individual recipes.
FAQ
Around 3.5 hours. The date on 29 October runs from 18:30 to 22:00. The exact time is listed with each date above.
All ingredients and materials, jars and gloves, a handout covering the system behind it — and your own ferment to take home. You need to bring nothing.
Yes, but places are limited. If a date sells out, the newsletter will tell you about the next one.
Our focus is veg-forward — plant-based with maximum depth of flavour. The exact direction depends on the format and is explained at booking.
Yes. The foundations are explained clearly, while the depth is enough for professionals from kitchens, food concepts and product development.
Where possible, yes. Please share relevant information early in the booking process — the earlier, the better.
We work with changing locations in Berlin. The address is listed with each date — the workshop on 29 October takes place at Sonnenallee 61, rear courtyard, 12045 Berlin.
That is our B2B area — system sprints, process development and team training. Go to the consulting page →
One short email when a new workshop opens. Nothing more.
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