Kyle Boland
Guest lecturer
Kyle Boland studied and worked as a chef around the world. From Byron Bay to Berlin, from 福岡市 to Dranouter. And from Canada, where he was born and raised, to Scotland, the land of his roots. A job opening at In de Wulf brought him to Belgium. This led him further to the helm of Kobe Desramaults' De Vitrine and Chambre Séparée.
With Boland Ferments, he shares his passion for traditional fermentation techniques. Over the years, he has adapted this craft using local products. In particular, surplus from organic farming triggers his skills. A choice that benefits the farmer, chef, planet, and consumer alike. This careful selection process, flavored by chef Boland's rich culinary experience, creates a Boland Ferment.
Fermented preparations are known for their health benefits. However, Boland Ferments focuses on the flavor sensation that these preparations add to your familiar dishes in a snap. What else convinces you to get started with this jar of health? It's simply a matter of getting it spooned in. And you can take that both figuratively and literally!
