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Stine Aagard & Ida Ravn

Easy Peacy

In a conversation with EasyPeacy's Stine Aagard and Ida Ravn, we discover their embrace of the Italian approach to food, which involves communal dining and the use of seasonal ingredients to savor each meal, fostering connections among individuals.

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Emma Duckert

Månedalen

Månedalen represents a back-to-basics approach to farming, seamlessly blending agricultural practices with nature. Co-founder Emma Duckert explains that every aspect of their farm, from growing vegetables to raising animals, reflects their commitment to responsible agriculture.

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William Lauf Olsen

Reduced Foods

In our interview with William Lauf, Co-founder of REDUCED, we delve into their innovative food production methods. Operating from Copenhagen's Nordhavn, they specialize in fermenting food industry waste streams, such as chicken and mushrooms, into flavorful umami products.

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Peter Vaabengaard

Galst Bakery

Originally established in 2020 within a local football club's cafeteria in Østerbro, Galst Bakery gained rapid recognition following an Instagram endorsement by Claus Meyer, co-founder of Noma, and a feature in The Washington Post. Despite newfound attention, the bakery remains unwavering in its commitment to quality.

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Helene Forchhammer

Eatrealbereal

In this interview with Helena Forchhammer, founder of the Instagram profile and blog EatRealBeReal, she emphasizes the significance of creativity and visual appeal in her cooking. She shares her upbringing in a collective within Christiania, highlighting its influence on her culinary style and what she defines as "real food".

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Joel James

Et Cetera

Culinary creativity with Joel James, co-owner and chef at Et Cetera, a Korean-inspired gem located in Nørrebro, Copenhagen. In our interview, we delve into maintaining a healthy work-life balance, visual presentation in gastronomy, and uncover the unique qualities that distinguish Asian cuisine.

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Eva Hurtigkarl

GANNI Cantine

Eva Hurtigkarl, aged 33, transitioned into the role of Head Chef at Ganni in 2019, following a career in PR at an advertising agency. It was during a trip to the USA that she found her culinary calling, prompting her to pursue her passion. Now, Eva oversees the culinary operations at Ganni, one of Denmark's leading fashion brands, managing the canteen with flair and dedication.

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Sylvester Larsson

Tekno Eatery

In 2020, Tekno Eatery emerged on Rentemestervej in Nordvest, establishing itself as a "social canteen" dedicated to sustainability and community engagement. Founded by a close-knit group of friends, Tekno Eatery is on a mission to transform the lunch break into a highlight of the day, emphasizing quality meals and fostering connections within the local community.

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Frederik Brandi

Fabro

Since 2017, Fabro has been serving up authentic Italian pasta alongside a welcoming and vibrant atmosphere. We sat down with Frederik Brandi, the 28-year-old founder, to discuss their distinct concept and the reasons behind their unconventional approach.

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Kalas Kimchi

Kalas Kimchi

In our conversation with Kala, a passionate food enthusiast, we explore her journey into cooking inspired by her Korean heritage. From childhood sushi trips in Tokyo to secretly pursuing culinary dreams at the Culinary Institute of America, Kala's love for food knows no bounds.

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Sebastian Quistorff

Prolog

Together with Sebastian Quistorff, co-founder of Prolog, we're delving into the concept of craftsmanship in the world of coffee. We're exploring the different components that come together to make a great brew and the detailed process behind its creation.

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Mikkel Karstad

BIG Cantine

Introducing Mikkel Karstad, a renowned chef whose impressive career spans Michelin-starred kitchens in London, a prestigious role as head chef at the Danish government building, successful ventures into cookbook authorship, and TV series creation. Uncovering the inspirations behind his culinary journey and his visual approach to cooking.