Monday, June 15nd 2026 Course: Seasonal Danish Produce for Professional Kitchens (English)

Time: 13:00–16:00 (1:00–4:00 PM)

Adresse:  Søndre Fasanvej 47, Frederiksberg 
Language: English
Target audience: International chefs, culinary students, and restaurant staff working in Denmark

Led by Chef and Educator, Marie Hertz

Guest : Biodynamic farmer, Mathis Olsen from Palleshavegaard - Fyn  

Explore the rich world of Danish cultivated vegetables, fruits and berries through the seasons. This intensive 3-hour course is designed to help professional kitchens confidently navigate Denmark’s unique produce calendar — from the first tender greens of spring, to the height of summer abundance, autumn roots, and robust winter staples.

Participants will be introduced to key seasonal ingredients, optimal menu applications, flavour pairings, and preservation strategies that support a dynamic and sustainable kitchen operation.

In addition, the course provides a practical overview of the farming philosophies shaping Denmark’s vegetable landscape today. Todays guest is Mathis Olsen biodynamic farmer from Palleshavegaard on Fyn. Mathis will examine the general principles and praksis behind biodynamic cultivation — including how theese growing methods can influence flavor, nutrition, supply reliability, and environmental and human responsibility. 

Throughout the course, small seasonal tastings will be served, along with cph-brewed kombucha, tea, and coffee.

Who should attend?
Chefs, restaurateurs, kitchen managers, restaurant staff and other food professionals seeking to:

Identify Danish seasonal danish produce
Integrate seasonal planning into menu development
Understand quality indicators and flavour variations across the year
Distinguish between organic, biodynamic, and regenerative farming methods used in Denmark
Source responsibly from local producers and suppliers
Strengthen sustainability efforts in their own kitchen operation

Use seasonal storytelling to enrich the guest experience and build a deeper connection to the menu.

Limited availability – only 8 seats per course 

As a recognised professional training opportunity, this course may be eligible for full reimbursement by your employer.