Podcasts about nordic cuisine

Fluent Fiction - Norwegian: A Culinary Carnival: Nordic Cuisine Meets the Italian Coast Find the full episode transcript, vocabulary words, and more:fluentfiction.com/no/episode/2025-02-22-23-34-01-no Story Transcript:No: Erik sto for ankerplass på kanten av klippene ved Amalfikysten.En: Erik stood at the anchorage on the edge of the cliffs by the Amalfikysten.No: Havet bølget rolig under den klare, blå himmelen.En: The sea waved gently under the clear, blue sky.No: Denne nye horisonten var hans hjem, og det var her han skulle forvandle drømmen sin til virkelighet.En: This new horizon was his home, and it was here he intended to transform his dream into reality.No: Restauranten han nå ledet, La Costa Bianca, hadde vært et lokalt landemerke i årevis, men Erik ønsket å gi den en ny retning.En: The restaurant he now managed, La Costa Bianca, had been a local landmark for years, but Erik wanted to give it a new direction.No: Erik elsket utfordringer.En: Erik loved challenges.No: Han kom fra Bergen, hvor fisk var hjertet av ethvert måltid.En: He came from Bergen, where fish was the heart of every meal.No: Nå ville han bruke disse erfaringene for å lage en meny som blandet nordisk kjøkken med Middelhavs-smaker.En: Now he wanted to use these experiences to create a menu that blended Nordic cuisine with Mediterranean flavors.No: Men ting var ikke enkle.En: But things weren't simple.No: Språket var en hindring.En: The language was a barrier.No: Ingrediensene han trengte, var ikke alltid tilgjengelige, og Lars, den eldre kokken, var skeptisk til alt det nye Erik foreslo.En: The ingredients he needed were not always available, and Lars, the older chef, was skeptical of the new things Erik proposed.No: "Erik, folk her liker maten som den er," sa Lars hver gang Erik nevnte sine nye ideer.En: "Erik, people here like the food as it is," said Lars every time Erik mentioned his new ideas.No: Men Erik var besluttsom.En: But Erik was determined.No: Han visste at han måtte vinne over Lars og kundene, særlig nå som Carnival nærmet seg.En: He knew he had to win over Lars and the customers, especially now that Carnival was approaching.No: Festivalen ville bringe både lokalbefolkning og turister til området, noe som var både en risiko og en mulighet.En: The festival would bring both locals and tourists to the area, which was both a risk and an opportunity.No: Sigrid, en lokal servitør, var hans allierte.En: Sigrid, a local waitress, was his ally.No: Hun snakket både norsk og italiensk flytende, og hjalp Erik med å forstå kundene bedre.En: She spoke both Norwegian and Italian fluently and helped Erik better understand the customers.No: Hun fortalte ham om Carnival-tradisjoner og hvilke retter som pleide å være populære.En: She told him about Carnival traditions and which dishes used to be popular.No: Dette ga Erik inspirasjon.En: This gave Erik inspiration.No: Med Sigrids hjelp, begynte Erik å planlegge en spesiell event under Carnival.En: With Sigrid's help, Erik began planning a special event during Carnival.No: Menyen skulle være en hyllest til både hans norske røtter og den italienske kysten.En: The menu would be a tribute to both his Norwegian roots and the Italian coast.No: Han inkluderte retter som torsk med sitron- og olivenoljedressing, og reker med dill og fennikel.En: He included dishes like cod with lemon and olive oil dressing, and shrimp with dill and fennel.No: Da den store dagen kom, var restauranten pyntet med fargerike bånd og masker.En: When the big day came, the restaurant was decorated with colorful ribbons and masks.No: Musikken fra gatene nådde inn i lokalet, og stemningen var festlig.En: The music from the streets reached inside the venue, and the atmosphere was festive.No: Erik var nervøs, men spent.En: Erik was nervous but excited.No: Gjestene begynte å strømme inn.En: The guests began to pour in.No: Mange smakte Erik sine spesialiteter for første gang.En: Many tasted Erik's specialties for the first time.No: Man kunne merke en viss skepsis, men det ble snart erstattet med nikk av anerkjennelse og glade ansikter.En: One could sense a certain skepticism, but it was soon replaced with nods of recognition and happy faces.No: "Lars, dette er fantastisk," sa en eldre dame som kjente Lars godt.En: "Lars, this is fantastic," said an older lady who knew Lars well.No: "Har du gjort noe annerledes denne gangen?En: "Have you done something different this time?"No: "Lars så mot Erik og smilte, noe han sjelden gjorde.En: Lars looked at Erik and smiled, something he rarely did.No: "Det var Erik sitt talent," sa han stolt.En: "It was Erik's talent," he said proudly.No: Etter en vellykket kveld, da lyktene ble slått av og gjestene hadde gått, satt Erik og Lars sammen over et glass vin.En: After a successful evening, when the lights were turned off and the guests had left, Erik and Lars sat together over a glass of wine.No: "Jeg har vært for rask til å dømme," sa Lars.En: "I have been too quick to judge," said Lars.No: "Jeg ser nå at du bringer noe godt hit.En: "I see now that you bring something good here."No: ""Vi bringer noe godt," rettet Erik ham og smilte.En: "We bring something good," corrected Erik and smiled.No: Med Carnival bak seg, følte Erik seg annerledes.En: With Carnival behind him, Erik felt different.No: Han hadde klart å skape noe vakkert, noe som føltes både som hjemme og nytt.En: He had managed to create something beautiful, something that felt both like home and new.No: Han visste at han endelig tilhørte her, ved de bølgende bølger og steile klipper, på et lite sted langs Amalfikysten.En: He knew that he finally belonged here, by the rolling waves and steep cliffs, in a small place along the Amalfikysten. Vocabulary Words:anchorage: ankerplasscliffs: klippenetransform: forvandlelandmark: landemerkechallenges: utfordringerdream: drømmanaged: ledetblended: blandetcuisine: kjøkkenbarrier: hindringsceptical: skeptiskdetermined: besluttsomapproaching: nærmet segopportunity: mulighetally: alliertefluent: flytendetraditions: tradisjonerinspiration: inspirasjontribute: hyllestroots: røtterdecorated: pyntetribbons: båndatmosphere: stemningnervous: nervøsskepticism: skepsisrecognition: anerkjennelseproudly: stoltsuccessful: vellykketjudge: dømmebelong: tilhørte

Aus dem Süden an die Küste: Mit Quirin Brundobler gewann ausgerechnet ein Bayer im Jahr 2022 erstmals einen Michelin-Stern für Flensburg, die nördlichste Stadt Deutschlands. Eine Auszeichnung, auf die man stolz sein kann, die der Familienvater jedoch mit bemerkenswerter Bescheidenheit kommentiert: „Andere retten Leben, wir salzen nur ein bisschen besser“. Quirin Brundoblers Karriere begann im Allgäuer Sonnenalp Resort und nahm im hohen Norden Fahrt auf: Bei Jens Rittmeyer im KAI3 im Budersand Hotel und anschließend bei Jan-Philipp Berner im Söl'ring Hof lernte er auf Sylt die Nordic Cuisine kennen und lieben. Im Februar war der Sternekoch erstmals beim 38. Schleswig-Holstein Gourmet Festival dabei. Dabei traf er im Hotel Der Seehof auf seinen ehemaligen F&B-Kollegen aus dem Das James, Christian Hemptenmacher, heute Hoteldirektor am Küchensee. Um zu erfahren, wieso sich im SHGF-Menü nicht nur bayrische, sondern auch ungarische und japanische Einflüsse finden ließen, was für ein Turbo-Jahr Brundobler 2020 erlebte und worauf er bei seiner Teamführung Wert legt, lohnt es sich in die 80. Folge reinzuhören!

Today we're joined by one of London's most in demand chefs in Anna Søgaard, recently Head Chef and creator of Bistro Freddie, to discuss her incredible culinary journey that's taken her from working at the best restaurants in Copenhagen, before ending up in London via the critically acclaimed Erst in Manchester. We discuss; how she managed to create one of London's most sought after restaurants, the joys of recreating fish and chips, the challenges of dealing with drunken customers, and why she left so suddenly, the joys of old Danish food, why we're experiencing the death of new nordic cuisine, the culinary secrets to implement during Thanksgiving, where the hottest places in Copenhagen are to visit, how her female led 'Suppher Club' is giving a voice back to females in hospitality, the dangers of giving power to customers to complain and much much more...... --------- Download The Appetite app now and track your fav spots or places that you're dying to check out and book them easily all through the app - download it now. https://shorturl.at/yFXyK Follow Anna here - https://www.instagram.com/annasogaard/?hl=en

Our guest today is Thomas Frebel, the creative director at Noma. Noma is the famed restaurant in Copenhagen with numerous accolades, including three Michelin stars and The World's 50 Best Restaurants' No. 1 spot four times in a row from 2010 to 2014.Since its opening in 2003, Noma's chef/owner René Redzepi has been inspiring the world through his strong philosophy of cooking with Nordic traditions and his never-ending pursuit of creativity. Noma's landscape has reached far beyond Nordic countries, and Redzepi and his team have been actively exploring various food cultures in the world, including Japan.Since Thomas joined Noma in 2009, he has been working closely with Chef Redzepi, and has served as the executive chef at Noma's restaurant project in Tokyo called INUA.In this episode, we will discuss the unique concepts of Noma beyond the famous restaurant, what Thomas learned through his job at INUA, Noma's pop-up dinners in Kyoto this fall, what happens after Noma restaurant's closure at the end of 2024, and much, much more!!!Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!Japan Eats is Powered by Simplecast.

“I don't want people to feel like they are in Copenhagen, I want them to feel like they are in the countryside. We don't want food to be too meddled around with and manipulated with. We want people to feel close to where all the products come from. Of course we have a focus on everything local and seasonal because nature's just right outside our windows.” To welcome in our third season, we're in great company with Claus Meyer, a culinary entrepreneur known for creating the “New Nordic Food Movement” - where he has inspired a new generation to rediscover local and sustainable produce through his world-renowned restaurants, cookbooks, TV shows, cooking schools, nonprofits and community events alike.  Growing up visiting Hotel Saxkjøbing in his homeland Lolland, Denmark, Claus made it his personal mission to restore this 200 year old gathering place to its former glory for townsfolk and distinguished guests alike. Today guests can experience a “Taste of the Seasons” through every touchpoint - from the flowers in the rooms to the communal weekday dinners, from the stone fruit at the farmstand to the town festivals taking place outside the hotel's doorsteps.   In this episode, Claus shares how his past sparked a passion for finding ways in which food can bring about happiness, and a purpose in bringing people together to celebrate those moments.  Top Takeaways [2:00] How an early childhood of canned food and microwaved meals in rural Denmark - led to an extended stay, an appreciation for terroir, and a passion for cooking in Gascony, France - before calling Claus home inspired to use “deliciousness as a weapon against unhappiness.”  [7:50] Who and what inspired Claus to have “an appetite for dreaming big” which we all now know today as the New Nordic Cuisine movement.  [10:20] How Noma was never intended to be “The Best Restaurant In The World,” rather a food lab to explore the potential of local ingredients. [19:25] Claus explains his approach to building new ideas, new projects - from restaurants to cookbooks, TV shows to cooking schools, food production companies to non-profits, that can stand on their own without his intervention.  [23:15] The 215 year old history of Hotel Saxkjøbing in being one of the first royally recognized inns in Denmark, to being a home away from home for Claus during his childhood, to recently being given the opportunity to return it to its former glory.  [28:20] The small countryside town of Sakskøbing, is surrounded by stone-fruit farms, historical castles, scenic fjords, and dense forests to explore.  [34:30] From floral decorated dining rooms to communal dinners for guests and townspeople alike, from the cooking school and farm stand across the street to festivals celebrating the season's bounty, how and why food is a focal point of this hotel and its town.  [44:00] What's to come from Hotel Saxkjøbing from live musical performances to the opening of a micro-bakery collaboration with a notable Copenhagen baker.  Notable Mentions Noma The Melting Pot Foundation Sakskøbing Madhus Food School  Sydhavsøernes Fruit Festival Apple Flower Festival Madens Folkemøde “The Food People's Meeting” Nykøbing FC Visit For Yourself Hotel Saxkjøbing Website Claus Meyer's Website @hotelsaxkjobing @meyers  Stay In Good Company Website

Welkom bij de eerste aflevering van Ballet Kroket! We hebben het over alle dingen waarmee je het leven kunt vieren, versieren en verdiepen, kortom alles op de lijn van ballet tot kroket. Onze kok van de week is Lone Poulsen, zij geeft workshops in de Nordic Cuisine, de scandinavische keuken en ze heeft nog plek op 14 mei en 24 juni. Inschrijven kan via www.shecamefromnorth.com Host Francien Knorringa bespreekt Kaapverdische muziek van Danilo Tavares en de muziek die hem inspireerde van Bulimundo. Host Jannekee Kuijper zoomt in op de serie Unforgotten op NPO Plus. Gids Helena Hilgerdenaar bespreekt het boek In de naam van de zoon van Oscar van den Boogaard en de docuserie Prins Bernhard op Videoland Gids Bart Prinsen bespreekt appeltaartconcerten, meer hierover is te vinden op appeltaartconcerten.nl Onze adverteerders zijn: Hermit Gin - te verkrijgen bij Gall & Gall Studio Kookhaven - te gekke locatie aan de rand van Amsterdam voor private dining, vergaderingen, presentaties en leuke feestjes. Meer informatie www.kookhaven.nl Don Ostra - oesterman Dick Ferwerda komt op naar u toe met oesters en gin en geeft een 99% glimlach-garantie. Adverteren in Ballet Kroket? Stuur een mail naar alles@balletkroket.nl Wil je een opname van Ballet Kroket bijwonen? Stuur een mail naar alles@balletkroket.nl

Noma, the three-Michelin-starred restaurant said it would be closing -- why? And what does fine-dining reflect about our culture? Also, what the hell is New Nordic cuisine? Listen up to stay informed, the easy way. Follow us on Instagram and twitter: @the_ms_informed and on facebook.com/msinformedpodcast or on patreon.com/msinformed You can also sign up to our newsletter via the link below: msinformed.substack.com You can also listen on Spotify, Podimo, Sticher, Google Podcast, youtube, and the Apple podcast app

Een, twej, een twej, drej. Sech mol "HA", sech mol "CO" - Dat is Juhnkes Björn op Düütsch an'n Mikro. Und weil in diesem Moment niemand außerhalb des Nordens ein Wort versteht, ab jetzt weiter auf Hochdeutsch. Obwohl wir eigentlich heute exakt dort sind: im Norden, genauer gesagt in Skandinavien, wo all das angefangen hat, was Björn Junke heute lebt. Fiete und Sebastian haben Hamburgs Großmeister der Nordic Cuisine zu Gast: den Chef vom HACO, dem besten Casual Fine Dining Restaurant Hamburgs und gleichzeitig dem einzigen Club auf St. Pauli, in den der Mälzer nicht reinkommt. Während Björn Produkte auspackt, die teilweise nach Rinderstall überzogen mit Sojasauce stinken, und er das komplette Studio beinahe mit seinem Bunsenbrenner in Brand setzt, klären die drei unter anderem das Vorurteil, dass die nordische Küche zu elitär sei. Sie sprechen über kulinarisches Mindset, über fremde Einflüsse auf heimischen Speisekarten, über Existenzängste und den nächsten Lockdown sowie darüber, wie St. Pauli und Fine Dining zusammenpassen und wie ein Menü im HACO so preiswert sein kann. Und zum Schluss noch eine poetische Weisheit zum Mitschreiben: Sauer, salzig, rauchig, grün - macht die Nordic Cuisine.Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Een, twej, een twej, drej. Sech mol "HA", sech mol "CO" - Dat is Juhnkes Björn op Düütsch an'n Mikro. Und weil in diesem Moment niemand außerhalb des Nordens ein Wort versteht, ab jetzt weiter auf Hochdeutsch. Obwohl wir eigentlich heute exakt dort sind: im Norden, genauer gesagt in Skandinavien, wo all das angefangen hat, was Björn Junke heute lebt. Fiete und Sebastian haben Hamburgs Großmeister der Nordic Cuisine zu Gast: den Chef vom HACO, dem besten Casual Fine Dining Restaurant Hamburgs und gleichzeitig dem einzigen Club auf St. Pauli, in den der Mälzer nicht reinkommt. Während Björn Produkte auspackt, die teilweise nach Rinderstall überzogen mit Sojasauce stinken, und er das komplette Studio beinahe mit seinem Bunsenbrenner in Brand setzt, klären die drei unter anderem das Vorurteil, dass die nordische Küche zu elitär sei. Sie sprechen über kulinarisches Mindset, über fremde Einflüsse auf heimischen Speisekarten, über Existenzängste und den nächsten Lockdown sowie darüber, wie St. Pauli und Fine Dining zusammenpassen und wie ein Menü im HACO so preiswert sein kann. Und zum Schluss noch eine poetische Weisheit zum Mitschreiben: Sauer, salzig, rauchig, grün - macht die Nordic Cuisine.+++ Unsere allgemeinen Datenschutzrichtlinien finden Sie unter https://datenschutz.ad-alliance.de/podcast.htmlUnsere allgemeinen Datenschutzrichtlinien finden Sie unter https://art19.com/privacy. Die Datenschutzrichtlinien für Kalifornien sind unter https://art19.com/privacy#do-not-sell-my-info abrufbar.

Tip of the Tongue is a podcast on the Nitty Grits Network of the National Food & Beverage Foundation (NatFAB). The podcast host, Liz Williams, is the Founder of NatFAB and the Southern Food & Beverage Museum. In each episode Liz has a far-reaching 30 minute conversation with a food expert, practitioner, chef, home cook, author, farmer, manufacturer, artist, or almost anyonewho can elucidate some aspect of culinary culture. And the intersection of food and drink with culture provides possibilities that reflect the endless ways that food touches every aspect of our lives. We are all joined together by our need to eat. And Tip of the Tongue explores our common humanity whether by examining the past, aesthetics, economics, issues of race and gender, waste, hunger, war, and so much more. And by recording and disseminating these expansive conversations she is creating a document that reflects and embraces the culture of food during our time.

Danish food culture has an outsized impact on the world stage. For a country with less than 0.1% of the world's population, Denmark boasts the two best restaurants in the world and has a culinary movement that is the envy of chefs and kitchens around the world. But it wasn't always that way... In fact, there was a very distinct turning point when Danish (and more broadly Nordic) food became "New". In 2004 a group of restauranteurs and food experts gathered in Copenhagen to write an outline of how they were going to revolutionise the region's food industry, much in the way the film and TV industry had done. The result was The Manifesto for the New Nordic Kitchen. Two of the chefs present were René Redzepi (Head Chef of Noma, now the #1 restaurant in the world) and Claus Meyer (food entrepreneur). In this episode Sam speaks with Jonas Astrup, head of product innovation at Meyers Madhus ("Meyers Food House" - the company Claus founded) to encourage more people to get interested in cooking and food. Sam and Jonas talk about: The history of the New Nordic Cuisine movementWhat "old" Danish food practices valuedWhat it looks like in practiceHow the founding principles are becoming increasingly relevant to the sustainability agendaHow anyone can useJonas' inspiration for working in foodChallenges to overcome in tackling e.g. food waste and how methods such as fermentation are becoming increasingly more popular as a way to create the umami flavour from plants. You can learn more about Jonas and Meyers Madhus at: https://meyers.dk/ Thanks to Hotel Mayfair in Central Copenhagen for hosting us for the recording. You can get 25% off your stay by using the code WTD at checkout Learn more about What The Denmark via: www.whatthedenmark.com and @whatthedenmark on Instagram

Anne Katrine Kleberg Hansen, a medical historian and food-lover in Copenhagen, Denmark, talks to Tess about how the New Nordic food movement has changed how she eats in her everyday life, how those around her eat, and how it has impacted her neighborhood. This episode is paired with one from Anders Kristian Munk, another Dane who has written about the New Nordic movement.

Anders Kristian Munk is an ethnologist and computational social scientist interested in cultural phenomena in Europe. He uses computational methods to study patterns in large amounts of data. In this interview with Stanley, Munk discusses one cultural phenomenon that he has been following for over 15 years: the New Nordic food movement. The New Nordic food movement was made famous by the restaurant Noma in Copenhagen, Denmark, which focuses on fresh, local, seasonal foods and traditional cuisine re-made in new ways. The movement has since spread around the world. Munk talks about how New Nordic food compares to other local diets, such as the Mediterranean Diet, and speaks to the potential for food innovation present in Scandinavia. This recording is truly embedded in the local: you can hear the birds chirping throughout. Stay tuned for a follow-up "Household Dynamics" podcast hosted by Tess about eating and experiencing New Nordic cuisine!

For the 4th episode of HelsinkiEats podcast takes place in Restaurant Plein, which is located in the beautiful wooden built cityscape of Vallila. My guest in this episode was Lari Tuominen, the CEO of Qvik and a member of Teknologiateollisuus Digitalization group. Qvik is super-famous for making apps that win awards. Chances are that in case you've used apps for Finns, you've used an app that has been made by Qvik. In addition to making great apps, Qvik has been vocal p about the role of and design in app and software development. For sure, Qvik is an easy hire if you want to win an award and satisfy needs of your customers needs. This restaurant is relatively new so it is definitely ranked lower on the Top 50 restaurant list than it should. Plein is ranked 46th best in Finland. We all enjoyed the surprise menu that had 4-courses, 3 salty and one sweet. I believe the salty dishes were cucumber-salmon salad, beef tartar and an amazing combo of wine with Wiener schnitzel that was made to perfection. Even with the all the great dishes, the two things that stand out from this outstanding display of Nordic cuisine, were the bio-wines and desert. Traditional Tuulihattu is difficult to bake, but the way it was laid on the Rhubarb bed has got the be the best dessert on my journey so far. Highly recommended for an intimate dining that pays homage to Nordic Cuisine, the restaurant is cozy and lovely and the food is super good. This one is a gem, way better than its ranking on the Top 50 list indicates. 

Christine war zu Gast beim Kraftbaum Podcast! Mit Gastgeberin Sandra Schilling-Engi hat sie dort ihren Weg zu den Wildpflanzen geteilt. Außerdem erörtern die beiden, wie diese essentiellen Lebensmittel ihren wichtigen Platz in unserer Gesellschaft zurückerobern können - und in deinem Alltag! Ein gelungenes Interview, das die Begeisterung für Wildkräuter weckt und dem man bis zum Schluss fasziniert zuhört!Im Podcast erwähnt:Kraftbaum - der Podcast der dich auf deinem Weg zu tiefer Naturverbundenheit und deiner inneren wahren Natur begleitet:https://www.kraft-baum.com/2020/03/10/129-wildpflanzen-warum-essen-wie-genie%C3%9Fen/Christines Bücher wie "Detox, Baby!" oder "Meine liebsten Wildpflanzen rohköstlich":https://www.ecoco.bio/volmWildpflanzen-Exkursionen und weitere Veranstaltungen mit Christine: https://www.wildundroh.de/veranstaltungen/Christines Webseite:https://www.christine-volm.de/❀ Sammlungen der Folgen kannst du auch als Hörbücher kaufen! Vielleicht als Geschenk? Oder weil du gerne deine Lieblingsfolgen parat hast? Oder einfach nur, um mit einem Kauf unseren Podcast zu unterstützen! Links zu den Angeboten auf Digistore24, Audible, iTunes und Amazon findest du auf unseren Podcast-Seiten:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcast❀ Wir freuen uns auch, wenn du uns ein virtuelles Tässchen Tee spendierst!☞ https://www.ecoco.bio/podcast-supportDanke ❀❀ Auf wild&roh teilt Christine ihr Experten-Wissen und Angebot zu Wildpflanzen und Rohkost:☞ https://www.wildundroh.de❀ ecoco ist das bio-vegane Wiki für rundum vernünftige Entdeckungen - hol' dir Inspiration oder teile deine Tipps:☞ https://www.ecoco.bio❀ Und wenn du von uns direkt hören möchtest, wenn es mal etwas Spannendes zu berichten gibt, halten wir dich gerne auf dem Laufenden! Hinterlasse hier deine Email-Adresse:☞ https://www.ecoco.bio/podcast☞ https://www.wildundroh.de/podcastVmail Für Dich ist der Podcast von wild&roh und ecoco mit Dr. Christine Volm und Cheryl Bennett. Hier bekommst du Inspiration für ein gesundes und nachhaltiges Leben im modernen Dschungel!Worum geht's? Wir tauschen uns aus – per Voice-Mail! – über die spannendsten Entdeckungen, Überlegungen, Herausforderungen und Lösungen im Alltag. Es geht um einen gesunden und nachhaltigen Lebensstil, Tipps und Tricks für dich Zuhause, aktuelle Themen … und was uns am Tag noch so begegnet.Beachte auch den Haftungsausschluss und weitere Hinweise in der Podcast-Beschreibung.Support the show (https://www.ecoco.bio/podcast-support)

Mit Vincent Fricke und Ingmar Jaschok Die Welt steht still. Vince ist in Kopenhagen und Verkostet die Nordic Cuisine, Ingmar war beim Agrarbloggercamp und hat Eindrücke, wie der Dialog zwischen Landwirtschaft und restlicher Welt funktionieren könnte und dann ist da noch Carola, vor der alle Angst haben. 

Wir haben uns mit einem alten Hasen der Foodszene getroffen. Er hat in der Sterneküche gelernt und die großen Köche Frankreich´s erlebt. Er ist Metzger und Foodscout für Lebensmittel, die fast schon in Vergessenheit geraten sind. Ein brutal informativer Podcast mit Themen wie Nordic Cuisine, nachhaltiger Anbau, Fermentation, Noma, Rene Redzepi, Nachwuchs, Generationen und Sortenvielfalt.

Signe og Iben snakker lidt om KommercielleMichelle, vi efterlyser et digt og er Nordic Cuisine mon farligt?

René Redzepi is chef and co-owner of Copenhagen's Michelin two-star restaurant Noma, recognized an astounding four times as the best in the world. He is one of Time's 100 Most Influential People in the World and the subject of two full-length documentaries. His book Noma: Time and Place in Nordic Cuisine-''an international sensation'' (New York Times)-won International Association of Culinary Professionals (IACP) and James Beard awards. Former sous-chef at Vancouver's Hawksworth Restaurant, David Zilber has worked at Noma since 2014 and has overseen its famous fermentation lab since 2016. In their new how-to guide, Redzepi and Zilber reveal the techniques used at Noma to bring fermented ingredients to every dish served. Watch the video here. Julie Dannenbaum Culinary Arts Lecture   (recorded 10/24/2018)

Robert hat so ziemlich alles erreicht, was sich ein Koch erträumen kann: deutschlandweit in den besten Häusern hinterm Herd gestanden, 12 Jahre lang sein eigenes mehrfach ausgezeichnetes (Michelin Stern, Gaul Millaut und Feinschmecker Punkte!) Sternerestaurant "Restaurant Stolz" geführt und bis zuletzt Küchenchef im Grand Hotel "Vierjahreszeiten"gewesen! Doch Robert möchte zurück zu seinen Wurzeln und seinen Stärken wieder mehr Raum geben: zurück zu einer stark reduzierten, nachhaltigen, maximal kreativen und regionalen Küche, zurück zur Natur (Plön vs. Hamburg) und vor allem möchte Robert mit seinem ganzheitlichen Genusskonzept "eat share live" wieder unmittelbar am Geschehen teilnehmen, "zurück" am Gast, im Dialog sein - denn letzten Endes ist sein "wozu" im Leben die Menschen mit seinen Kochkünsten glücklich zu machen und einen wunderschönen Abend zu bereiten. Doch das Glück und der Genuss speist sich bei seiner neuen Dinner Unternehmung nicht nur aus den Gerichten, sondern vor allem auch aus Gesprächen, Musik, Vorstellung weiterer "Genuss" Anbieter aus der Region, Kunst - all die schönen Dinge miteinander zu erleben und zu teilen und voneinander zu lernen und zu erfahren. Ab November 2018 bietet er an jeweils drei Abenden pro Woche im privaten Plöner Esszimmer mit "eat share live" an einem langen Tisch 12 exklusive Plätze für ein leckeres Menü - und Robert steht mit seinem Herd mittendrin! Eine bewusste Auszeit zwischen Restaurant Auflösung und Hotelküchen Start und eine gesundheitliche Durststrecke dienten Robert sich auf seinen Leitsatz zu fokussieren: "fördere Deine Stärken"- Leidenschaft, Kreativität und Menschen einen glücklichen Abend zu bereiten - und folge ihnen! Hat alles geklappt!

On today's episode of All in the Industry, host Shari Bayer is joined by award-winning, Danish chef and restaurateur Bo Bech of Geist restaurant in Copenhagen. Well-known in his home country as the fearsome TV host of Denmark’s answer to Kitchen Nightmares, Bo is a trailblazer of the Copenhagen food scene, offering his own take on new Nordic cuisine. He first made his name in Denmark's food-obsessed capital at Restaurant Paustian, where he won a Michelin star, before opening Geist in 2011. Bo recently released a new book, What Does Memory Taste Like?, a tribute that traces his earlier years as an enfant terrible. Today's show also features a PR tip, Speed Round game, Industry News, and Shari's Solo Dining experience at Conditori La Glace in Copenhagen. Listen at Heritage Radio, iTunes, Stitcher or Spotify. Follow us @allindustry All in the Industry is powered by Simplecast

Noma was once lauded as the best restaurant in the world. Jonathan Gold says after its recent reopening, the magic is still alive.

Chef Kate Williams worked under Wolfgang Puck before returning to her hometown of Detroit and finding her style of cooking–Nordic food with a little more romance– while in Copenhagen. Now she's about to open her first restaurant, Lady of the House, which Eater already named one of the most anticipated openings of the year. Kate works with local farms to spotlight the beauty of #uglyfood that would otherwise be thrown away. We talk to her about her sustainable philosophy when it comes to nose-to-tail and why everyone should grow their own food. Later, we chat with Kimberly Chou Tsun An and Amanda Dell of Food Book Fair. A reformed journalist, Kim worked in newspapers before focusing on food (professionally, that is). Amanda is a native New Yorker with over a decade of high-end hospitality, public relations/marketing and event experience. Together, they run Food Book Fair: a part festival, part conference set at the intersection of food culture and food systems.

On this week's episode of The Line, Eli is joined in studio by chef Gunnar Gíslason. Born in Iceland, Gunnar has garnered international acclaim for his creative cooking, and his curious nature, love for reviving traditions, and eye for finding pristine products have been applauded by guests and media alike. Gunnar Gíslason and his family have relocated to New York City where he is the Executive Chef of Agern, located in Grand Central Terminal. Gíslason has teamed up with Danish restauranteur and culinary entrepreneur Claus Meyer to introduce New Yorkers to New Nordic cuisine while using New York's best available and local produce. Gíslason applies ancient techniques commonly used in Scandinavian cooking, such as salting, fermenting, pickling and smoking, across its menu.

Seattle is a hot bed for innovative food, wine, beer, spirits and beverages. Meet Sharelle Klaus, CEO and Founder of Dry Sparkling based in Seattle. Delicious, nuanced, effervescent and enticing botanical infused beverages for any occasion especially when dining. Seattle's is well-known for our long proud history of Nordic Heritage in Seattle's Ballard neighborhood and today we share the story, revolution and elevation of Nordic New Cuisine.

From smoked arctic char, meatball stew and savory puffed pancakes to Swedish almond wreaths, cardamom braids and whipped berry pudding, tune in as _ A Taste of the Past _ goes Nordic with Darra Goldstein. Illustrating the glorious and diverse flavors of classic Nordic cooking, Darra’s recipes in the new book “Fire + Ice” have been tailored for home cooks of all abilities. As the foremost American authority on this region, she offers readers an opportunity to discover the history, lore, and rich culinary traditions of Denmark, Finland, Norway, and Sweden with deeply personal essays about each country, as well as information on the history of foraging, the iconic ingredients of the north, and regional cooking techniques. More than just a usable cookbook, Fire + Ice is a travelogue and love letter to Scandinavia, inviting readers and cooks alike on a guided exploration of this unique region, its people, and its culture. var array = eval('[{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/nordic-cuisine/fireandice/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/fireandice.jpg","title":"fireandice","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/fireandice.jpg","1":243,"2":300,"3":false},{"alt":"","caption":"","description":"","href":"http://heritageradionetwork.org/podcast/nordic-cuisine/screen-shot-2015-11-05-at-11-53-47-am/","src":"http://heritageradionetwork.org/wp-content/uploads/2015/11/Screen-Shot-2015-11-05-at-11.53.47-AM.png","title":"Screen Shot 2015-11-05 at 11.53.47 AM","0":"http://heritageradionetwork.org/wp-content/uploads/2015/11/Screen-Shot-2015-11-05-at-11.53.47-AM.png","1":387,"2":517,"3":false}]'); galleryArrays.push(array); document.write(""); > "The land really offers up a lot of riches but you have to work for them. It’s not a climate where the soil is so rich with minerals and fertility that you can stick a seed in the ground and watch it grow.” [9:17] "One of the most classic Scandinavian dishes that is now a high-end food is gravlax, but it comes from the Swedish word ‘gravadlax’ which is simply ‘buried salmon.'” [10:21] –Darra Goldstein on A Taste of the Past

This week on A Taste of the Past, host Linda Pelaccio is taking listeners on a journey to Iceland! Welcoming guest Jody Eddy, author of the new cookbook “North: The New Nordic Cuisine of Iceland,” to chat about one of the most beautiful and untouched places on Earth and its utterly unique and captivating food scene. Characterized by its distinctive indigenous ingredients, traditional farmers and artisanal producers, and wildly creative chefs and restaurants, Jody shares intriguing details of the Icelandic plate featuring chef Gunnar Gíslason’s Restaurant Dill. This book is Gíslason’s wonderfully personal debut: equal parts recipe book and culinary odyssey, offering an unparalleled look into a star chef’s creative process. But more than just a collection of recipes, “North” is also a celebration of Iceland itself—the inspiring traditions, stories, and people who make the island nation unlike any other place in the world. Tune in for highlights and more from Jody! This program was brought to you by Bonnie Plants. “One thing that maybe confuses people about Nordic cuisine is, well, what is it? It’s just about appreciating the place, the ingredients and traditions.” —Jody Eddy on A Taste of the Past

On today's episode of THE FOOD SEEN, Gunnar Karl Gíslason explains the geothermal power of Iceland, through it's culture and cuisine. In his cookbook, “North: The New Nordic Cuisine of Iceland”, Gunnar travels among the country's many geysers and fjords, to find a cast of purveyors from bacalao fishermen to Artic char smokers, rúgbrauð (rye bread) bakers to seabird egg collectors, harðfiskur (fish) driers to dulse harvesters, and don't forget the hákarl (rotten shark). When he opened Dill Restaurant (Reykjavik) in 2009, it was amid the largest universal banking collapse. That didn't stop this viking, nor his country, from showing the world what Iceland has to offer. Skál! This program was brought to you by Edwards VA Ham. “I really try at the restaurant to use good ingredients I can get. I don't want to manipulate them too much, I want them to be as they are and I want the guests to actually experience the flavors of those ingredients instead of get the experience of what I'm doing as a chef with techniques.” [30:00]