About the Instructor
Born in culinary family and hospitality management education, Felicia started as food writer and stylist for Femina Magazine and Women Health Indonesia. In 2011 she started an online French pastry shop and supplied cakes for cafes in Jakarta. In 2016 she fell in love with fermentation, preserving and slow living concept, and start to make water kefir and miso. As the new journey began, she started to learn more about various fermentation products and techniques such as kombucha, rustic sake, kimchi, wild sparkling, lactic acid veggies, etc. She finds that, aside from the have healthy benefits, the possibilities are endless. When learn these subjects, we are not only learn about food, but also culture, history, and science.