House of Ferment, a special series from Grizedale Arts and Science Gallery London which looks at the future of food production, kicks off today as a mobile installation on Borough Market. The pop-up project is open 7-11 July and celebrates the array of different international culinary cultures from Polish to Korean origins. On 10 July House of Ferment will present The Sourdoughs of Poland, featuring award winning Eastern European chef, Damian Wawrzyniak and sculptor Kasia Garapich.
House of Ferment is part of the 2015 season of FED UP: THE FUTURE OF FOOD. The one-off event is free however tickets must be reserved through the Polish Cultural Institute website.
The Polish Cultural Institute chose Wawrzyniak to lead this event not only for his Eastern European roots and authentic cooking knowledge, but because of his stellar credentials and experience in live cooking events. The Institute was looking to recruit a well-respected chef with skills in fermentation, sourdough, and knowledge of other original recipes from Eastern Europe – which is why the London-based chef was the ideal choice.
Damian Wawrzyniak, Chef and Sourdough expert said, “I am thrilled to be taking part in this workshop – sourdough is a baking technique which is close to my heart. I have trained all over the world yet it’s the simple cuisines which take me back to my roots and which I enjoy creating the most. Visitors will be able to sample a range of different sourdoughs and I’ll be demonstrating how to make it fresh at home.”
Chef Wawrzyniak is probably most revered for his experience in Noma, Copenhagen – currently Top 3 in the world. He has also put his culinary expertise to use in highly acclaimed dining establishments in Germany, France, Ireland and the UK. With an impressive background in food management, baking and ingredients sourcing, The Polish Institute of Culture couldn’t think of anyone better to host this special event.
Keeping with the fermentation theme, Wawrzyniak will be accompanied by an artist who, while living in the Peruvian highlands for six months, started to make her own sauerkraut. Kasia will be in discussion at The House of Ferment accompanying Damian and his sourdough, to talk about how art making and food making have many similarities.
For more information about House of Ferment and to book a free ticket click here