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ArktiskMat 2019: Who's cooking?


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ArktiskMat 2019: Who's cooking?


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ArktiskMat 2019: “Who’s Cooking?”

This year’s @arktiskmat will revolve around the individuals that devote their life to feed other peoples mind, body and soul. Through a diverse range of speakers and contributors, workshops and dinners, we hope to gain a deeper understanding of the philosophy, culture and ideas that will move us forward.

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ArktiskMat on Instagram

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About ArktiskMat


About ArktiskMat


“ArktiskMat is a meeting place for young and established chefs and food people, who would like a greater insight in what moves around in the arctic region.

 
 

Est 2012

Mosjøen, Norway

 

Project manager

Per Theodor Tørrissen

 

“ArktiskMat (Arctic Food) is an annual arrangement in the picturesque town of Mosjøen, located in the middle of Norway.

For one weekend in september we meet for talks, workshops, demos, lunches and dinners in and around the street of Sjøgata in Mosjøen.

Trough Arctic Food we would like to promote the craft of food production. 

We thrive to raise the level of competence and knowledge with the youth, and contribute to increase the recruitment to the world of food and food production.

We want to achieve awareness around our arctic resources and a sustainable approach to them.

Arctic Food is a meeting place for young and established chefs and food people, who would like a greater insight in what moves around in the arctic region.”

 

VISION

We want to achieve awareness around our resources and a sustainable approach to them. 

MISSION

We thrive to raise the level of competence and knowledge with the youth, and contribute to increase the recruitment to the world of food and food production. 

 

Foto: Lovise Myrnes Steinrud

 
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Contributors 2019


Contributors 2019


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Cho Hee Sook

Cho Hee Sook is a living legend of Korean cuisine.  For over 30 years, she has devoted her career to researching and developing Korean cuisine. Devoting her life to sharing in-depth knowledge of traditional Korean cuisine, Chef Cho has been a mentor and godmother to young chefs and paves the way for the future of Korean cuisine. She built up her experience by leading Korean food department at Novotel Gangnam, Grand Intercontinental, Hotel Silla and worked as an executive chef in the Embassy of South Korea in the U.S. She participated as a Korean representative in ‘Rising Asia’ by CIA. She also trained many junior chefs as a professor at Woosong University from 2006 to 2008. As a food culture researcher at Arumjigi Foundation, she led the globalization of Korean food to introduce ‘the taste of Korean food’. At the Michelin-awarded Hansikgonggan restaurant in Seoul, she now offers a menu based on dishes once served at Korea’s Royal Palace.

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Niklas Ekstedt

Niklas Ekstedt is a chef and restaurant owner, from Jârpen in Northern Sweden. He has worked at some of the best kitchens in the world, including Charlie Trotter’s and El Bulli.

In 2011 he opened his second restaurant in Stockholm, simply named 'Ekstedt'. Here, the concept is to first and foremost cook all raw ingredients over an open fire.

He is also an author of several books, and renowned in Nordic countries for his long-running Swedish food and travel TV series “Niklas Mat” and more lately the tv-show “Four Hands Menu”.

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Douglas McMaster

Douglas McMaster is the chef and founder of Silo, the first zero-waste restaurant, based in Brighton. Doug is also the executive Chef of CUB in Hoxton, London. Doug opened Silo in 2014 at the age of 26, creating the worlds first Zero Waste restaurant. The idea is simple; To trade directly with ‘where food comes from’ avoiding unnecessary packaging and then turning all that is not eaten into compost. This compost then goes back to the farms and closes the loop. Two years after opening, Silo won the prestigious Observer Food Monthly award for ‘Britains Most Ethical Restaurant’. In early 2018, Doug gave a TEDTalk titled ‘Waste is a failure of the imagination’, and June of the same year, Silo won ‘Britains most Innovative Restaurant’ award at the Craft Guild of Chefs Awards. Most recently Silo and CUB have been included in the World Restaurant awards for innovation and ethical practice.

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The Students


THE

STUDENTS

The Students


THE

STUDENTS

Unlike most food events, ArktiskMat is arranged by a school. Our culinary and agricultural students are very important as both participants and executors of the arrangement.

2018 was the third year that Mosjøen Videregående Skole (Mosjøen upper secondary school) have been in charge of ArktiskMat.

Through the weekend, the students have the role of hosts, assistants to guest chefs and speakers, and cooking together with other experienced chefs.  At ArktiskMat, our students and young chefs have a fantastic opportunity to learn by both doing and listening as well as engaging in discussions with leading food experts.

In a way, it is run by and for the next generation of chefs, producers and food explorers.

We also welcome students from all parts of the world. Actually, everyone that can document that they are cullinary/agricultural students will have free access to all the talks and demos during the festival!

(For more info on how to participate if you are a student, please contact us at ingtei@vgs.nfk.no)

Paul Cunningham and two inspired Padawans

 
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Contributors through the years


Contributors Through the years

Contributors through the years


Contributors Through the years

Over the years we have had the fortune of having some of the most interesting contributors in the culinary scene from all over the world visit us. Here are some of them: 

 
Anders Selmer

Anders Selmer

 
Christopher Haatuft

Christopher Haatuft

 
Roderic Sloan

Roderic Sloan

 
Heidi Bjerkan

Heidi Bjerkan

Gunnar Gislason

Gunnar Gislason

Hanne Frosta

Hanne Frosta

Anne Røde

Anne Røde

Mikkel Westgaard

Mikkel Westgaard

Ronny Kolvik

Ronny Kolvik

Patrik og Maria Johansson

Patrik og Maria Johansson

Jan Hellstrøm

Jan Hellstrøm

Jamie Lee

Jamie Lee

Christopher Sjuve

Christopher Sjuve

Anneli Jonsson

Anneli Jonsson

Jay Boyle

Jay Boyle

Magnus Ek

Magnus Ek

Skjøllberg Søndre

Skjøllberg Søndre

Laila Spik

Laila Spik

Ben Reade

Ben Reade

Henry DeBey

Henry DeBey

Anna Karlsdóttir.

Anna Karlsdóttir.

Henrietta Lovell

Henrietta Lovell

Han Sylte/ Mathilde and Håvard Johannes Winther

Han Sylte/ Mathilde and Håvard Johannes Winther

Luciana Bianchi

Luciana Bianchi

Chris Onions

Chris Onions

Josh Evans

Josh Evans

Pierre Koffman

Pierre Koffman

Sofie Hardenberg

Sofie Hardenberg

Fergus Henderson

Fergus Henderson

Steven Lamb

Steven Lamb

Nathan Outlaw

Nathan Outlaw

Pelin Tan

Pelin Tan

Melina Shannon-DiPietro.

Melina Shannon-DiPietro.

Thorgrimur Einar Gudbjartsson

Thorgrimur Einar Gudbjartsson

Eyvind Hellstrøm

Eyvind Hellstrøm

Halvar Ellingsen

Halvar Ellingsen

Miguel Andrade

Miguel Andrade

Lee Tiernan

Lee Tiernan

Trevor Gulliver

Trevor Gulliver

Daniel Serra

Daniel Serra

Boris Schiøler.

Boris Schiøler.

Bjørn Olvik.

Bjørn Olvik.

Mark Emil Hermansen

Mark Emil Hermansen

Rene Redzepi

Rene Redzepi

Blanch & Shock

Blanch & Shock

Frida Ronge

Frida Ronge

Gun Utsi/Brurskanken Rein

Gun Utsi/Brurskanken Rein

Pontus Dahlström

Pontus Dahlström

Stephen Barstow

Stephen Barstow

Arlene Stein

Arlene Stein

Saori Ichihara

Saori Ichihara

Craig Grozier.

Craig Grozier.

Paul Cunningham

Paul Cunningham

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The Place


THE PLACE

 

The Place


THE PLACE

 

 

Mosjøen, Norway

ArktiskMat is arranged in the picturesque town of Mosjøen, located right in the middle of Norway. It will take you one hour to fly from Trondheim to Mosjøen and six hours by car or train.

All of the events during ArktiskMat will take place in Sjøgata.

Sjøgata in Mosjøen is a vibrant, living district with shops, cafés, accommodation, galleries, art exhibitions, preserved buildings and antique objects, a museum and much more. Many of the houses in the street belong to ordinary locals who are used to tourists walking through their gardens or peeping in their windows.

The street is about 400 m long, with Vikgaarden in the north end and Fru Haugans Hotel in the south end.

 

 
 

Getting there

Flights from Trondheim (Værnes airport) http://www.wideroe.no/en

Where to stay

For accomodation, we will recommend Fru Haugans Hotell

 
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