From kimchi to sauerkraut, everyone’s talking about fermented food and its health benefits. So why not get on trend and join The Boston Center for Adult Education on Tuesday, October 18, from 6 – 9 for an exploration of fermentation’s remarkable appeal. This class covers all the basics in three parts: education, hands-on prep, and of course — eating! Learn how to make your own apple cider vinegar, kombucha, and more. DUE TO TIME CONSTRAINTS, THERE MAY NOT BE TIME TO EAT IN THE CLASS (THOUGH YOU WILL TAKE HOME PLENTY OF FOOD). YOU ARE ADVISED TO EAT SOMETHING BEFORE THE START OF CLASS.

Instructor Jitti Chaithiraphant’s passion for food and arts started at an early age. His grandfather, who owned an escargot farm and was a glass blower, and his mother furthered this passion. Chaithiraphant apprenticed at The Oriental Hotel and at Ma Maison Restaurant while still in college. During his time at Johnson & Wales University, he started working for a Thai restaurant group in Massachusetts and worked his way up to executive chef for the group, overseeing 2 restaurants for close to 3 years. When severe allergies to pollen and alcohol forced Chaithiraphant out of the kitchen, he focused his energies to front of the house operations, and became assistant food & beverage director for a property of Fine Hotel Corporation, where he worked for 5 years. In 2003, he went on to become Food & Beverage Director for Concord’s Colonial Inn. He went on to study wine in depth and in 2006, became a certified Sommelier by the Court of Master Sommeliers. After an 8 year hiatus from the kitchen, Chaithiraphant decided to jump back in and began to refine his skills working with some of the best chefs in the region such as Michael Leviton, Seth Wood, and Michael Schlow. During his time at Radius, he met Eric Ripert and was invited to stage at Le Bernadin. He later assisted Robert Sisca in opening of Bistro du Midi as chef de tournant. In mid 2010, after turning down an opportunity to join Le Bernardin, Chaithiraphant decided to travel across the country studying sustainability and farming. While on the road, he apprenticed and lived on an organic farm in Virginia for 4 months, ate his way through the barbecue belt, explored Vermont’s cheese trail and regional American cuisine, joined the Chefs Collaborative, and studied whole animal butchery with chefs and farmers. His goal of 52 stages in 52 weeks earned him stages at some of the best kitchens in the country including McCrady’s, Townhouse, Blackberry Farm, Highland, Restaurant Eugene, Five and Ten, Poole’s Diner, Cochon, Citronelle, Le Bec Fin, Gilt, Gramercy Tavern, Aldea, Dovetail, Hugo’s, August Restaurant, Riverstead, Atera, and local restaurants. Since then, Chaithiraphant has held sous chef positions at several Boston kitchens including West Bridge and Franklin Café. Most recently he was chef de cuisine at Aquitaine Bis and is currently in running a pop up restaurant, Spring Summer Fall, and pursuing his start up vinegar business, Heritage Vinegar.  Image from www.scandicenter.com.
Class ID: 14427. Tuition: $55.00 Member Cost: $47.00 Materials Cost: $25.00. Register at www.bcae.org.