Lactofermentation – a creativity enhancer for chefs
CHF0 – CHF50
Presentation, Workshop and Dinner at Zentral Wäscherei
For those who have come from ZentralWäscherei and don't know me, my name is Christine Syrad and I'm a Japano-british fermentation educator and consultant who’s currently based in Biel. I'm self-taught and have been active in this field since 2015. I've also worked in various restaurants and thus knows all too well the need to cleverly use leftovers or surpluses without investing too much extra time, with no specialist equipment and with no compromise to flavour. It should be effortless - not all of us have the same amount of staff available to us as Noma, am I right?
My current passion is to help chefs re-interpret the use of the most humble form of fermentation: wild lactofermentation of fruits and vegetables.
We also ask that you pay in advance for the purpose of avoiding food waste.
Please bear in mind that your sign up is binding, meaning we can't issue refunds. However, you're more than welcome to send someone in your place if you can't make it. Thank you for your understanding. This is the only way we can make these events happen.