Sandor Ellix Katz is a fermentation revivalist and has been fermenting since 1993. His books Wild Fermentation and the Art of Fermentation, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, the New York Times calls him “one of the unlikely rock stars of the American food scene.” Sandor is the recipient of a James Beard award.
We have been honoured to host some of the following guest chefs at Ballymaloe Cookery School over the years.
