ZW-Workshop: Lacto-Fermentation – Kreativitätschub für Köch*innen

This event is taking place in English.

Christine Syrad is a Japano-british fermentation educator and consultant who’s currently based in Biel. She is self-taught and has been active in this field since 2015. She has 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. Her current passion is to help chefs re-interpret the use of the most humble form of fermentation: wild lactofermentation of fruits and vegetables.
She will venture over to Zurich, in collaboration with ZentralWäscherei, to present her work with a professional gastronomy audience in mind.

15.00-16:30 Presentation coupled with the chance to taste her 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