Monday, September 16th
14.30 - 17.00
Füüri Bern, Uferweg 42e, 3013 Bern
Chef seeks farmer, farmer seeks chef
Who produces food, who has demand? Soil to Soul brings you together.
Those who produce food often don't have the time to take care of sales. Those who process food, on the other hand, are always happy to find new, exciting sources for regional products. This applies equally to gastronomy and trade.
With the Producer Arena, we offer a platform for exchange between producers and gastronomers. Here, the farmer is not looking for a woman, but a cook; here, the gardener is looking for someone with ideas for turning fresh produce into durable, high-quality products. In addition, we discover ideas together to achieve our common goals in the long term with less effort and thus strengthen production in the region.
The Producer Arena is organized by Soil to Soul and the Zurich office Public History Food of Dominik Flammer. The well-known food scout and author also acts as host of the arena. On 16.09.2024 from 14.30 to 17.00, the Producer Arena will take place for the first time in Bern, at Füüri. Be there when business cards are exchanged, products are tasted and, above all, contacts are made for the future.
Panel Participants: Producers in the Talk
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Agnes Spielhofer Beroud
Cheese dairy O'lait GmbH
She has been the undisputed soft cheese queen of Switzerland for some time now, Agnes Spielhofer Beroud from Vaud, who has been running her own cheese dairy, “O'lait”, in Saint-Imier in the Bernese Jura for a few years now. She is married to the equally successful cheesemaker Florian Spielhofer, whom she met at a major cheese fair in Toggenburg. One of Agne's great creations is Gallait, a soft white mold cheese that is one of the best that Switzerland has to offer in this segment. However, all her goat's milk cheeses, which are among her latest creations, are also exciting and worth discovering. -
Léandre Guillod
PREMIER riz du Vully
Léandre Guillod is one of the rice pioneers north of the Alps. Together with his brother Maxime, he has been growing different varieties of rice in Vully and at Lake Murten since 2019 and in Kappelen in the Bernese Seeland since 2023. Thanks to his education as a plant scientist and his experience in research, he has managed to establish the right cultivation techniques despite the cooler Swiss conditions. The entire production process, from growing the rice seedlings to packaging, takes place on the family farm. He produces around 30 tons of rice a year, of which there are already five varieties. Everything is sold as directly as possible, either through the farm store, restaurants or smaller stores. -
Severin Scheurer
Fungi Futuri GmbH
Together with his two partners Fabian Schneider and Tobias Schüpbach, Severin Scheurer has been running an organic mushroom farm in Steffisburg under the name Fungi Futuri since 2021. The educated environmental engineer and certified mushroom inspector has been passionately collecting mushrooms since his youth and has turned his passion into a profession. The aim of the three mushroom growers is to grow mainly mushrooms that can also be found in local forests. The more unusual species they grow include the spiny beard, the maitake and the Nebrodino bianco, a white king oyster mushroom that originates from Sicily but is threatened with extinction there.
Panel Participants: Hosts in the Talk
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Alexandra Knutti
Roh & Nobel GmbH
After graduating from high school and completing an apprenticeship as a chef, Alexandra decided to live out her passion for gastronomy to the full. With her great talent, she excelled at various cooking and patisserie competitions - she was awarded the best chef diploma of her year. Today, Alexandra is head chef at Catering roh & nobel in Bern and ensures that the young kitchen crew conjure up their innovative food creations to perfection. When she has time for her own craft alongside her office and management duties as a member of the management board, she inspires with her dessert and cake dreams and bakes deliciously crispy sourdough breads for events. -
Christian Jakob
VCJ Catering
Christian “Chrigu” Jakob is an incredibly experienced and versatile chef and restaurateur who, after countless career stages, set up his own catering business at Allerheiligen in 2017. Jakob has been a chef, product developer, host, troop chef and head patissier, to name just a few of the positions he has held. And even though he has gotten to know the great chefs of Switzerland and far beyond: Chrigu Jakob belongs to the Emmental like the Black Spider. -
Sandro Bianchin
Lokal, Sauvage, Ecluse, Unfiltered Wine
After completing his apprenticeship as a chef in a private hospital, Sandro Bianchin from Basel first set off to travel the world. After traveling extensively, he completed hotel management school in Thun. He opened his first restaurant in Biel. He has remained loyal to the town at the foot of the Jura to this day. And he has already opened four locations: the “Lokal”, the “Sauvage”, the “Ecluse” and the “Unfiltered Wine”. And next summer, a new street food takeaway will open at Biel station. Sandro works according to the principle of the circular economy; none of his suppliers are more than fifty kilometers away from Biel.
Review Producer Arena Zurich
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Upcoming Producer Arenas
Past Producer Arenas
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Zurich 2024
SOIL TO SOUL PRODUCER ARENA
As part of FOOD ZURICH, the second Zurich Producer Arena took place at the Rüsterei.
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Lucerne 2024
SOIL TO SOUL PRODUCER ARENA
At the first Luzern Soil-to-Soul Producer Arena at the SHL Swiss Hotel Management School Luzern, new connections were made and…
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Zurich 2023
SOIL TO SOUL PRODUCER ARENA
The first Soil to Soul Producer Arena took place on September 4, 2023, at Zurich's Karl der Grosse.
