Tom Kral – Personal Holistic Chef
Over 25 years of professional cooking experience and a bloodline of cooks has evolved Tom Kral into Nature’s Chef. From a child growing up in a European deli and spending time at the family cottage, camping and foraging played a important role of his life that developed a deep connection with nature. Following his passion for cooking it led him down a path of being trained by some of the worlds best chefs, then to owner of a renowned restaurant and catering business in bustling city of Toronto. After a chef burn out and a awakening he followed his heart west. His irresistible call for the wild lead him to settle in Sooke to steward the land of Elemental Collective. Tom share’s his culinary knowledge through private dining experiences, culinary adventures, workshops, retreats and also collaborates with other facilitators.
Nature’s Chef Academy – Wild Culinary Arts Program
Rewild your kitchen! This is a program to enrich more nature into your culinary arts. Through the powers of the wildfoods & sacred culinary techniques you will be on your way to be nature’s best allies. A series of 10 workshops over 4 months covers practises that go beyond your standard cooking class. From sustainable foraging to processing and preserving to taking it to the plate. You will have a better understanding of the relationship we once had with the land we inhabit. You are invited to ignite your inner Nature’s Chef!
If your a chef interested in bringing more foraged foods into the food you serve, or cooking in remote locations for eco-tourism or if you are a big nature loving foodie that loves to prepare food at home then this may be the course for you!
Guided by Chef Tom Kral and his featured co-facilitators, we bring you this series of workshops designed for you to become Nature’s Chef.
Wild Culinary Arts
Day 1 Mar.1 – Cooking without a Kitchen – Food-safety
Day 2 Mar.8 – Food Chi Fermentation – Wildfood fermenting
Day 3 Mar.15 – Ales for what Ails you – Living beverages
Day 4 Mar.22 – Spring Forage – Wild plant botany
Day 5 May.3 – Cob Oven Baking – Sourdough bread & Earthen cooking
Day 6 May.24 – Succulence of the Sea – Seaweed harvesting & cooking
Day 7 May.31 – Wild Game Preserving – Pemmican, Pate, Smoked Fish
Day 8 Jun.7 – Stocking the Pantry – Condiments, flavourings, powders
Day 9 Jun.21 – Bushcraft Culinary Tools – Spoon, pot holder, tongs
Day 10 Jun.28 – Final Exam Day – Put your skills to the test, receive diploma
To register yourself for this wild culinary opportunity and to receive your Nature’s Chef diploma please message the chef to apply.
You must be of adult age or have consent from a parent or guardian.
Cost $800 plus taxes *includes food and materials. Payment installments can be arranged, please contact the chef for any inquiries.
Limited space for only 8 students.
If you are not able to commit to the program you are open to take part in each workshop individually.