It is eerily quiet in the courtyard in front of the Silo, this March lunchtime. I prick up my ears, and yet I can’t hear a thing, not in the courtyard, nor the restaurant. Strange, because I had been expecting the roar of engines and squeal of trains, had shaken my head and asked myself, who on earth would go to the furthest, most congested corner of the city, to spend the night right next to the north-south ring road, the motorway and the railway tracks.
But here I stand in front of this colossal, apparently incredibly well-insulated building with its huge porthole windows that make it look like a stranded cruise ship. Built in 1912 by the Basel Warehouse Corporation, the silo was used to store grain and cocoa, but also wall clocks and silk fabrics. It was designed by the Basel architect Rudolf Sandreuter, who also designed the Aktienmühle and the Braunen Mutz restaurant. The building stood empty for quite a few years until the entire site was bought by the Habitat Foundation, with the plan of developing an entire new quarter here.
Raised beds, chickens and a hostel
My last trip to this area? Probably for a concert in the old nt/Areal. I also remember a really terrible date at the “Erlkönig” restaurant. Never mind; the “Erlkönig” is actually the only building I still recognise here – these days it’s a neighbourhood club. The Silo was converted in 2019 by the Harry Gugger Studio and given a new purpose. Talented young professionals from the restaurant and hotel scene are now given a chance to shine at the “SILO by TALENT”, to give it its full name. There are seminar rooms, a restaurant and a hostel. And roundabout, plenty of new apartment blocks, playgrounds, bicycles, chickens, studios, raised vegetable beds and flags demanding “peace” and “no war!”
I have an appointment with Christian Bossard. He is currently the manager of the Silo – but not for much longer as he informs me. The pleasant atmosphere inside this grey building is a real surprise. I feel right at home in the relaxed mixture of concrete, wood, light and leafy plants. And the eminently friendly, obliging service helps too. The only question; where are all the people who should really be here at this time of day? “Yes, it’s quiet today”, Christian agrees, “we are usually very busy at lunchtime.” Maybe the yellowish doomsday gloom is to blame.
It is mainly the people from the new Erlenmatt East neighbourhood who treasure the restaurant, and the guests who stay at the hostel of course. But: “We are still in the setting-up phase”, says Christian. “For one thing, we opened just as the pandemic was hitting. And secondly, the people of Basel have to get used to this new neighbourhood first. There is opposition to it in a lot of people’s minds, because the whole development of the area was highly charged, politically speaking.” The opposition feels familiar. But in my case, it’s already crumbling away.
The goal: a transformation in the restaurant industry
So the area is now dedicated to living space and talent development. But what I am not quite clear about is: Why do people from the hotel and restaurant business even need a boost? “We have a huge shortage of skilled staff in this branch”, Christian explains everything to me. “ A lot of young people move to other industries once they have completed their training. Because they don’t see any future prospects, can’t participate in the decision-making and can’t change anything.”
“But you read the whole time about hip new concepts, the impression is that the restaurant scene is right in the middle of a creative boom?” I probe further. “Yes, on Instagram, at home. In the restaurant kitchens it’s a bit different I’m afraid”, explains Christian. “Among other things, the problem is a shortage of skilled workers. Many young people choose this field for the wrong reasons. And then come down to earth with a bump when they realise it’s not quite like how it’s described in the brochures. You have to work in the restaurant trade – and work hard. A clever concept can’t alter that fact.”
I am beginning to understand. “The main problem is with the skilled workers at restaurants”, Christian continues to explain. “Their training has been seriously discredited. If you worked in service, you were just shifting plates.” The art of serving, still celebrated in luxury restaurants these days, was replaced by low-wage temporary staff in many establishments. Completing the training was no longer attractive, if you wanted to, you could find a job without it. And now the good people have gone and there is no one to follow them. “But in fact, it is a great, creative job that can fit in well with modern lifestyle choices”, says Christian. “It offers flexible working hours and interesting professional training opportunities.”
The idea at the Silo, is that young, newly-trained professionals can develop in such a way that at the end of their maximum of two years of employment here, they will be equipped to take on a position of responsibility in the restaurant trade and thus stay in this branch. “If young people can take on positions of responsibility, then change will come to the industry”, Christian is quite sure about this. “What I would like to achieve is a shake-up. And at the Silo we contribute to that happening.”
Anyone with the will to can prove themselves here
In order to achieve this goal, the young talents at the Silo are very quickly given a lot of responsibilities and the freedom to make their own decisions. “Anyone with the will to can prove themselves here. Make room cleaning more environmentally friendly? The menu more sustainable? With us, people are given the opportunity to show what they can do. They have to find solutions for problems without giving up straight away”, Christian knows this. The responsibility can also be overwhelming. But: “We are not some kind of social project supporting people in difficulties, we are a commercial enterprise aimed at encouraging strong performers. Anyone who grasps that is offered an enormous opportunity here.”
The first big change came in the summer of 2022; the jobs at the Silo are all limited to two years. Christian left the enterprise, as did the head chef and the head of service – an entirely new team of about 10 people took over at the Silo. “We decided on a frequent staff turnover deliberately. New people have to be given this opportunity. I have to move on too. I developed the whole concept, recruited the first members of staff. Now the people who follow will have to improve on my work.”
Christian shows me the seminar rooms, the old granary storerooms, the (really cool!) rooms. I am impressed. By the meditative influence of the concrete, the discreet architecture and the homey rooms. But also, by what Christian and his team have made of the whole place over the past couple of years. No, it is certainly not going to take another ten years till I wander back here again. I’m already planning a brunch in the little garden and a dinner at the restaurant. It’s high time to make my peace with the neighbourhood and to lose my heart to the new Silo!
The Silo – a Talented Enterprise
The goal the Talent Association has set itself is the “Advancement and development of young talents and motivated professionals from every occupational area of gastronomy and the hotel industry”. The organisation was founded by representatives from Basel’s restaurant and hotel scene, who are also available as coaches to the young employees. Housed in this outstanding piece of architecture are a hostel with minimally furnished but unique two and four-bed rooms at a reasonable price. On the ground floor there is a down-to-earth restaurant, in tune with the green spirit of our time, with a bar and a terrace, plus three training rooms. On the upper floor, apart from the overnight accommodation, there are studios to rent.
