Copenhagen’s Foodie Scene In The 2013 Spotlight

It wasn’t too long ago that many individuals taking online chef courses would shy away from Nordic recipes, as their cuisine was considered as dry and melancholy as their winters. However, many cooks in international cooking schools are beginning to take notice of the trailblazing efforts of Denmark.

Denmark’s cuisine is making headlines
In the small nation of Denmark alone, 5,000 new jobs were created in the dining sector, and many people believe that one restaurant is responsible for this Nordic culinary renaissance.

Noma, which has been awarded first place in San Pelligrino’s “World’s 50 Best Restaurant Awards” for three years running, has been the nucleus of a global movement for all-natural food and a return to wildcrafted cuisine that respects nature. Chefs and foodies alike are flocking to Copenhagen to see what Noma’s founder, Rene Redzepi, will come up with next. Foodie travel alone has made Copenhagen one of the fastest-growing tourism cities in the world.

“Now Copenhagen is mentioned, for example, by chefs like Anthony Bourdain as one of the top places to eat in the world, along with New York or Paris,” Francis Cardeneau, one of the leaders in the new Nordic food movement, explained. “That would never have happened without Rene Redzepi and Noma.”

Copenhagen is also a direct flight from many major east coast hubs, as well as metropolises in western Europe like London and Paris, meaning that the future is looking bright for this Nordic city.

Danish brews are on board too
The food isn’t the only aspect of the dining scene that is generating buzz. According to The Wall Street Journal, Noma is teaming up with the Danish beer company Carlsberg to use regional ingredients from Nordic countries to brew at least three beers. The goal is to ultimately include beer in the fine dining experience as much as wine.

Going in the direction of craft brewing is a wise decision, as microbreweries are booming in business worldwide. In fact, Carlsberg told the Journal that premium beers account for a little more than 18 percent of the beer market, but rake in more than 32 percent of the value, showing that the movement to give craft brews a seat at the fine dining table is well worth it.

If you are a chef looking to eventually open your own restaurant or if you simply want to pick up on international trends, Copenhagen is becoming the “it” city for many in the culinary arts, so now is the time to take notice.

Subscribe to our blog and stay up to date with Escoffier Online, industry news and the newest cooking trends!

Recommended Posts