Course: Seasonal Danish Produce and biodynamic farming - for Professional Kitchens (English)

Time: 13:00–16:00 (1:00–4:00 PM)

Adresse:  Søndre Fasanvej 47, Frederiksberg 
Language: English

Led by Chef and Educator, Marie Hertz

Guest : Biodynamic farmer, Mathias Olsen from Palleshavegaard - Fyn  

This course is designed for chefs and food professionals.

The course introduces the Danish vegetable, fruit and berry seasons, with a specific focus on biodynamic farming.

We begin the day with a walkthrough of the twelve months of the year: what is in season when — and why? We look at the conditions Danish producers work under, and how kitchens can develop planning strategies that respond to seasonal rhythms and practical realities.

We then move into a roundtable conversation and exchange of experiences about the challenges kitchens face when working with Danish seasons. With particular attention to “The Hungry Gap” — the most difficult time of year — we explore what this period requires in terms of menu planning, sourcing and kitchen production.

We are then joined by our guest producer, Mathias Olsen from the biodynamic farm Pallahavegaard on Funen. He will introduce the principles of biodynamic farming and cultivation and the agricultural year cycle. He will also speak about living soil and, from his perspective, the culinary qualities of biodynamically grown vegetables.

We conclude the day with a small shared meal. During the meal there will be time for networking and for building connections with other kitchens that share the ambition of working in close relationship with nature, the seasons, and the producers.

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