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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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Copy of Contributors 2019


Copy of Contributors 2019


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Ellen Krageberg

Happy to introduce Ellen Krageberg as our next speaker! Ellen is the president of the Norwegian Rural Women @norgesbygdekvinnelag , an organization of 12,000 members, which has concerned itself with the care of rural women's interests for nearly a century. One of Norwegian Rural Women's largest engagements is to take care of Norwegian food history, especially from women's historic perspective. The organization was in 2018 accredited as an advisor for UNESCO on intangible cultural heritage, with food traditions as their main topic, and includes documentation and practice of the heritage. Ellen has worked to raise awareness for all the knowledgeable women who transfer traditional food practices from one generation to the next, and what we can do to make sure that it continues.

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Lahiru "Larry" Jayasekara

Lahiru "Larry" Jayasekara's life began in a humble fishing village on the south coast of Sri Lanka, but ever since moving to the UK and beginning a career in cooking, Larry has been recognised as a gifted chef starting with winning Student of the Year at South Devon College in 2002 & 2003, right up until he was awarded his first Michelin star in 2015. Throughout this time Larry continued to highlight his talents and became widely recognised within the industry. His accolades included Young Chef of the Year 2007, Employee of the Year at Manoir aux Quat' Saisons in 2010, runner up Young Chef Young Waiter 2010, National Chef of the Year runner up 2014 and 2015 and winner in 2016. He was also honoured to be invited to join seventeen international chefs at 2018 'Obsession' at Northcote Manor which raises funds for Hospitality Action; as well as 'Who's Cooking Dinner' at Four Seasons Hotel Park Lane 2018 to raise money to Leukemia. Larry honed his skills learning from some of the best chefs in the world including two years at Petrus under Marcus Wareing, two years at The Waterside under Alain Roux, two years and a half at Micheal Bras in Lyon, three years at Le Manoir aux Quat'Saisons under Gary Jones a further eighteen months with Marcus Wareing at The Berkeley. He also underwent stages with Tom Aikens, Brett Graham, Angela Hartnett and Pierre Koffman. Recognising the importance of developing talent for the future, Larry's philosophy is to support and develop each person to achieve their highest potential. Many of his team have gone on to take up successful positions in the industry including senior roles at 11 Maddison Park, Kitchen Table Bubble Dogs and in 2017 three of his mentees achieved finalist National Chef of the Year, runner up Young Chef of the Year and Craft Guild of Chefs Graduate Award winner with the highest ever score achieved.

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Sung Anh

Born in South Korea, Anh was raised on his grandmother’s traditional North Korea and Japanese cooking. (Grandparents adopted Japanese style cooking during Japan-Korea annexation). At a young age, he moved with his family to California, where his parents owned a Chinese restaurant, which gave him his first experience in a restaurant kitchen. However, it was not until after Anh returned from Iraq after serving in the US Army that he began to pursue a career as a chef.
Anh, opened Mosu in San Francisco in summer of 2015 after building his career at several Michelin starred restaurants; Urasawa, The French Laundry, Benu, and etc. Anh created his own style of cooking at Mosu by harmonizing his multi-cultural experiences. Despite of Michelin star in first year and success in San Francisco, Anh relocated Mosu to Seoul in Summer of 2017 to be closer with his family.

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May Rosenthal Sloan

May Rosenthal Sloan is a London-born, Glasgow-based curator and writer. She recently co-curated the exhibition FOOD: Bigger than the Plate at the Victoria & Albert Museum. Prior to that she was a lecturer in Modern American History at the University of Glasgow where she gained her PhD with a study of food and constructions of identity in London and New York since 1945.

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Jon Fredrik Skauge

Textile-historian, bunad producer and farmer, Jon studied history with a focus in folk fashion and folk costumes from 2005. He then worked for several years at the Institute for bunad and folk-costumes.
In 2008 he started the company “Reinhekla” @reinhekla , from his farm at Fannrem @fannremsgarden .Here he passes on knowledge about traditional and constructed folk costumes, textiles and authentic experiences.From 2013 he started to produce butter and sour-cream, the traditional way. He is a steady supplier to Michelin restaurant Credo and focus is always on the real and honest flavors, made with care and craftsmanship. In 2019 he was nominated for the Embla Food Awards together with Heidi Bjerkan as food communicator of the year.

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Pierre Koffmann and Paul Cunningham

We are proud and super-excited to announce that these two living legends, will take charge of one of the dinners during ArktiskMat 2019!
Both Paul and Pierre have been faithful contributors to ArktiskMat for the last years. However, this is the first time that they will be cooking together.
Essex born Paul Cunningham who runs the 2 Michelin-starred Henne&Kirkeby Kro @hennekirkebykro in Denmark, one of most respected restaurants in Europe. Before that, he ran the Michelin restaurant The Paul in Copenhagen. And Pierre Koffmann @pierre.koffmann , the chef who taught Marco Pierre White and Gordon Ramsey. He now runs the restaurant Koffman & Mr. White’s @koffmannwhitesbath together with Marco Pierre White in Bath, England. Also worth to mention that Pierre was one of the first chefs in the UK to earn 3 Michelin stars!

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Maximillian Bogenmann

Starting as a Chef de Partie in 2015, Maximillian Bogenmann moved on to become Sous Chef, before taking on the position as the first chef de cuisine of Amass in the fall of 2018. He has been working side by side with Head Chef and Owner Matt Orlando, to further refine and develop the style of responsible and dynamic cooking that the restaurant has become known for;continuously finding new ways of utilizing and upcycling by-products and making undervalued ingredients shine in new and delicious ways. Max was born and bred in Los Angeles, with roots in Switzerland andKorea. After majoring in Sociology and Business Economics at the University of California, Irvine, he moved to New York to take up cooking full-time,always keeping an eye on a future move to Europe. The rest is history.

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Elise and Marius

Elise and Marius run the farm-to-table restaurant Til Elise fra Marius in Utskarpen, a part of the Helgeland region in Norway. After working in Oslo for several years, Elise and Marius decided to move back to Elise's birthplace to start their own restaurant. There they work closely with local producers, including Elise's sister who runs the neighbouring farm. They have both been on Norway's national culinary team and previously worked in top restaurants across Norway.

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Zenia Samlersen

Zenia is a Copenhagen-based forager. She’ll bring us stories from the foraging-fields, the normal everyday people she meet out there and the joy she finds in bringing wild produce, to wild chefs, who do wild concoctions with it.

She’ll also talk about how all this has evolved over the last few years, from her angle.

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Malcolm Livingston II

Former Noma pastry-chef Malcolm Livingston and his Ghetto Gastro partners are known for collaborations with brands and celebrities—they created the menu for the Black Panther movie premiere, for one—and they’ve man-aged to embrace high art, street culture and pop thrills all at once. But their dedication to reinvesting in their Bronx community is paramount, partnering with food-justice organizations and neighborhood programs while taking on big-name clients.

What Livingston and his colleagues in Ghetto Gastro are trying to do is present delicious, healthy food with a hypercre-ative global perspective and a deep focus on community and culture.

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Ernst

We are so excited to announce that Berlin based Restaurant Ernst will cook one of the two dinners at ArktiskMat 2019.

In 2017, Canadian chef Dylan Watson-Brawn moved his dining experience from a private apartment setting to a real restaurant

The restaurant is called Ernst, and is one of the most exciting new restaurants in Europe. A counter-dining experience that seats only 12 people every night and serves between 35 and 40 small bites. The restaurant is extremely produce-driven and chef Dylan Watson-Brawn aim to serve only the freshest, most high-quality ingredients that they source from select farmers in the region. The restaurant was awarded its first Michelin-star in 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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