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MEET THE CREATORS

This company was created by culinary arts chef instructor Darren Burke and fermentista Fran Wick. Fran and Darren share a passion for fermentation, gastronomy, healthy diets and a sustainable future. Both their experience in teaching and their complementary skill set mean that our students receive an excellent education that will have a true impact on their future professional careers.

DARREN BURKE

Darren is a chef instructor and a restaurateur. Starting his career in a fine dining Italian restaurant in the UK, he then progressed to work in Michelin starred restaurants and hotels in Morocco, Switzerland and France. In 2015 opening his own restaurant ‘Le Bois Sauvage’ situated in the heart of the Swiss Alps, the restaurant was focused on sustainability and local products.

In 2019, Darren began teaching at the Culinary Arts Academy Switzerland (CAA), ranked No 1 Culinary University in the QS World University Rankings. He developed the first plant-based diploma in Switzerland with CAA and has now teamed up with Fran to combine their knowledge and passion for fermentation and gastronomy.

Darren has taught hundreds of students and chefs from all over the world with different cultures and backgrounds. Wild Pulse is a project of passion with Fran and Darren passing on our expertise and knowledge to our community.

FRANZISKA WICK

Fran is a certified food fermentation specialist who has taught over 800 students in the past three years. Through her former company, Fermentista Academy, she used to run workshops in Switzerland both for hobby cooks and professional chefs. She also created Switzerland’s first online course platform for fermentation knowledge where she gained experience in the e-learning sector. From mid-2022, her German language online courses will be taught through 7hauben, an online cooking course platform for top chefs and experts, while Fran herself focuses on the English-speaking market with Darren through Wild Pulse.

Fran successfully completed Summer Bock’s Fermentationist Certification Program and is currently working towards her HarvardX Food Fermentation certification. She also studied the human gut microbiome and the effect of gut microbes on human health. She is passionate about passing on her knowledge about fermentation, health and sustainability.