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October 30 @ 2:00 pm - 3:30 pm

$5 – $20.00
Chef Juan Oct 30

Learn how to make a fermented hot sauce. Students will prep the hot peppers with garlic/salt in one jar, and lacto ferment mild peppers, carrots, onion, bay, etc. Once the two have fermented for at least a week they will be fine to blend.

Students will need to bring gloves (we will be working with peppers!), knife, cutting board and two medium sized mixing bowls.

Instructor: Juan Kirby

Born and raised in Middle Tennessee, Juan Kirby first found a calling to the culinary arts by way of his family, who opened him up to various spices, dishes, and flavor profiles at an early age. In middle school, he would go on to win many culinary accolades in 4-H, one of which landed him on a cooking segment for “Talk of the Town”, at age 11. As a teen, while working fast food, Juan would also help his grandmother and father at a family restaurant, selling southern fare/ soul food.

At the age of 19, Juan finally made the life changing decision to stop eating meat, which reignited his desire to cook. This change in lifestyle educated him on the importance of eating “whole foods”, and their healing properties, while providing a creative outlet. He began to create vegetarian/vegan dishes for friends, family, and co-workers and received positive reception, confirming that he should pursue his passion in life.

He started at the Wild Cow Vegetarian Restaurant in 2014 as a grill cook, and swiftly worked his way up to a kitchen manager, and eventually Chef de Cuisine, tasked with preparing daily specials based off of locally sourced ingredients. Here, he excelled in creating plant-based dishes that were equally appealing to vegans and non-vegans alike.

In 2019, Juan started the short-lived Cumberland Po. Boy Co. with a business partner, where he acted as the Head Chef, and developed the menu and recipes, centered around Vegan Cajun food.

During the pandemic, Juan became a kitchen assistant and “fermentation student” at Short Mountain Cultures, internationally known for fermentation. At Short Mountain Cultures, Juan learned not only the scientific process behind fermenting, but also the effects that fermented, immune boosting, foods play in our body.

In April of 2021, Juan became the Executive Chef/Teen Coordinator of the Heimerdinger Foundation, preparing nutrient dense meals for clients battling cancer, running a volunteer kitchen with adults/teenagers, and doing food demos.

In April of 2022, Juan started working with Knowles Assisted Living, slowly incorporating whole food, plant-based recipes into the menu rotation as well as exposing the residents to vegan food/lifestyle.


October 30
2:00 pm - 3:30 pm
$5 – $20.00
Event Category:


Bell Garden


Bell Garden
655A Colice Jeanne Rd.
Nashville, TN 37221 United States
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(615) 662-3000
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