Lacto-fermentation – a creativity enhancer for chefs

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. 

I'll be venturing over to Zürich, my old stomping grounds, to collaborate with ZentralWäscherei - to present my work with a professional gastronomy audience in mind. Don't have a slot for kimchi, kombucha or sauerkraut on your menu? Good, let's make up something new that suits your style of cooking. And let's use "compost" while we're at it.

 

This is how the event will unfold:

 

15.00-16:30 Presentation of what lacto-fermentation is and how I use it to create my own recipes using what I have to hand. This will be coupled with the chance to taste my original ferments and to ask questions. This is free of charge, we simply ask that you sign up in advance so we can optimise how we organize the event.

 

17:00-19:00 Short workshop with a hands on element, ending in a meal. Participation will be on a pay as much as you like basis with suggested fees of 30-40-50 CHF. 

 

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.