Philosophy of my cooking.
Eat what you kill -understand that there is no food , where is no life.
Respect for food- be conscious by not buying more then we need, and use what we gonna get seasonal from the field.From nose to tail what it means to me its using as much as possible of animals, and use all of the parts out of it.
No waste-use all off the rest and turning them into the compost, food for animals and recycle.
Closest contact with suppliers and the local farmers-often meetings , about the products and where they come from , how we supposed treat them to get the best out of it.
Sustainability-is safe and healthy. It's produced without pesticides and chemicals, non-essential antibiotics or growth promotion supplements.
Techniques-finding old recepies , and techniques and use them based on simplicity and creativity.
Atmosphere/Passion-motivates and share knowledge with a team, with good understanding and secured going on the same directions.
Head Chef at Boen Gård.