In 2004, Chef Claus Meyer, and Chef Rene Redzepi opened a Danish restaurant named NOMA, in Copenhagen. The name NOMA is a contraction of the Danish words for “Nordic” and “Food”. NOMA is currently the most important restaurant in the world. Together Chef Rene Redzepi and Chef Claus Meyer popularized, and invented the idea of Nordic cuisine. They populated their menu with items such as wild berries, musk ox, and sauces made with beer rather than wine. NOMA’s success has empowered other restaurants to offer local dishes that were previously shunned.
In 2004, they also held a symposium on New Nordic Cuisine, and invited many of the movers and shakers of the region’s culinary industry. At this event, “The New Nordic Cuisine Manifesto”, which had been created by the region’s food professionals and top chefs were initiated. The manifesto promotes a cuisine based on simplicity, purity, and freshness, one that reflects the different seasons. The purpose of the manifesto was simply to boost the consumption, and …show more content…
Chef Trina Hahnemann, based in Copenhagen is a self-appointed ambassador, and an occasional TV chef. Her aim is to get people to cook Nordic foods within the comfort of their homes. She is the author of an international best seller book named “The Scandinavian Cookbook”. She was originally inspired to write about Nordic cuisine when she noticed that all of the recipe books she looked at, featured fusty-looking people that wore national costumes. She decided then that it was time for the 21st century to be introduced to the Nordic cuisine.
Chef Trina views about Nordic foods is that it is an everyday cuisine. She hopes that eventually it can inspire people within the northern region to eat both seasonally, and locally. It’s about eating your own locally grown products, and tradition. It’s also about food cooked properly in a kitchen, then eaten at a
In 2004, they also held a symposium on New Nordic Cuisine, and invited many of the movers and shakers of the region’s culinary industry. At this event, “The New Nordic Cuisine Manifesto”, which had been created by the region’s food professionals and top chefs were initiated. The manifesto promotes a cuisine based on simplicity, purity, and freshness, one that reflects the different seasons. The purpose of the manifesto was simply to boost the consumption, and …show more content…
Chef Trina Hahnemann, based in Copenhagen is a self-appointed ambassador, and an occasional TV chef. Her aim is to get people to cook Nordic foods within the comfort of their homes. She is the author of an international best seller book named “The Scandinavian Cookbook”. She was originally inspired to write about Nordic cuisine when she noticed that all of the recipe books she looked at, featured fusty-looking people that wore national costumes. She decided then that it was time for the 21st century to be introduced to the Nordic cuisine.
Chef Trina views about Nordic foods is that it is an everyday cuisine. She hopes that eventually it can inspire people within the northern region to eat both seasonally, and locally. It’s about eating your own locally grown products, and tradition. It’s also about food cooked properly in a kitchen, then eaten at a