Monday, November 4th
14.30 - 17.00
Karl der Grosse, Kirchgasse 14, 8001 Zürich
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 04.11.2024 from 14.30 to 17.00, the Producer Arena will take place for the third time in Zurich, at Karl der Grosse. 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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Jacqueline Oeler
Pear drying facility
Having grown up on Lake Constance in Thurgau, Jacqueline Oeler now lives with her husband Thomas in the municipality of Lömmenschwil in the canton of St. Gallen, but in the immediate vicinity of her homeland, Upper Thurgau, the real must India. Here, the Oelers run a pear-drying business that is unique in Switzerland, where they harvest and dry around 20 varieties of pears and offer them as single-variety products. A variety that is also extremely exciting for the catering trade. As a trained commercial employee, Jacqueline Oeler also works 40% of the time at the district court in St. Gallen, but otherwise invests all of her time in the dried pear business. And in many other exciting products, including the wonderful dried plums. -
Klaus Böhler
Organic farm family Böhler
Klaus Böhler from Seuzach in the canton of Zurich is one of the most innovative vegetable producers in Switzerland. On his biodynamic farm, he not only grows coco beans, bush beans, cola cabbage and wild plums, but also edamame beans, original spelt grass, emmer and buckwheat, some of which he processes on the farm and at smaller and larger processors. This results in a wide variety of products such as grass juices made from ancient spelt grass or barley grass, celery juice and the finest pasta made from emmer and ancient spelt. Böhler's range is fascinating and unique at the same time. -
Markus Ruch
Viticulture Markus Ruch
Markus Ruch is one of Switzerland's best-known natural wine growers and has been cultivating his vineyards in Neunkirch in the canton of Schaffhausen since 2007. His Pinot Noir vineyards have become particularly well-known, including wines with beautiful vineyard names such as “Chölle”, “Halde” and “Schlemmweg”. Although in small quantities, the gifted winegrower also produces Pét-Nat wines and has been involved in an exciting cider project for several years. The Oswald+Ruch cidery produces exciting and unique varieties of cider, including fascinating wines from apples such as Boskoop or Enigshofer, as well as cuvées from various local apple varieties.
Panel Participants: Hosts in the Talk
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Rebecca Clopath
Organic farm Taratsch
The farmer's daughter Rebecca grew up on her parents' farm and learned there, as well as from her mother's cooking, how the cycle of the seasons has shaped us humans. She later trained as a chef - a framework in which she had sobering experiences. Today, Rebecca Clopath presents her well thought-out food perceptions at the Taratsch organic farm in Lohn, where she sources 85% of her produce locally, including from her own farm, and the rest only from the Alpine region, consistently avoiding “colonial goods” such as bananas, chocolate and coffee. -
Sven Wassmer
Sven Wassmer Memories
Sven Wassmer is the fourth three-star chef in Switzerland and the youngest member of this illustrious circle of top chefs. Having grown up in Fricktal in the canton of Aargau, Wassmer now devotes himself entirely to modern Alpine cuisine with its immeasurable diversity. For him, the Alpine region is a feeling to which he feels closely connected and which is also deeply rooted in his cuisine. In his signature restaurant SVEN WASSMER MEMORIES at the Grand Resort Bad Ragaz, he celebrates the combination of alpine ingredients with the high art of cooking. And as far as his interest in regional producers and exciting products is concerned, it is safe to say that Sven Wassmer is insatiable in his search for them. -
Marius Frehner
Restaurant Gamper
Marius Frehner has been the owner and head chef of Restaurant Gamper in Zurich since February 2016. From the very beginning, the restaurant has focused on products and collaboration with producers. It mainly works with producers who produce using biodynamic methods. The produce and the season determine the constantly changing menu. Since 2018, Frehner and two partners have been running the Gamper Bar in the immediate vicinity of his restaurant, where the focus is on naturally produced wines.
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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…
