• Foraging wild herbs, seaweed, and edible flowers
• Advanced preparation of Nordic ingredients
• Crafting Nordic breads, seafood, beef, and pork dishes
• Fermentation, pickling, and smoking techniques
• Whole fish utilization and sustainable meat preparation
• Innovative vegetarian and resourceful cooking techniques
• Designing a Nordic-inspired three-course menu
• Plating and presentation for various service styles
• Final assessment: Adapting Nordic dishes internationally
• This three-week advanced-level course refines culinary skills through specialized weekly topics, exploring foraging, sustainability, and modern Nordic gastronomy.

Participants will deepen their knowledge of Nordic culinary traditions, enhance their plating and presentation techniques, and apply sustainable cooking practices.

Ideal for culinary students with a foundational diploma seeking to elevate their skills in advanced Nordic cuisine.