ABOUT ME AND MY COMPANY

My passion for food began when I was 13 years old and decided to stop eating meat. Which led my mother to state that she did not intend to cook any special food for me. From that day on, I have cooked basically all my own food. I started reading cookbooks and pretty soon I realized that the food I cooked myself became tastier and nowadays it is usually me who cooks the food for the whole family, when I visit my parents. Especially since I have started eating meat again in recent years, although I prefer to eat predominantly vegetarian.

 

In 2004 I started working with food. At that time as a food marketer, you know those who stand and offer food in the shops. Super fun job but felt like I fooled people that it was difficult to cook, as I was marketing mainly semi-finished products. To offset the feeling of guilt, I started getting involved in Slow Food. It is a non-profit organization that works for everyone's right to Good, Clean and Fair food, a foundation I still stand on.

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When I started approaching 30, I realized that I did not want to work in a supermarket all off my life. So I took a Bachelor as a Food Service Manager, to manage to improve the food in the public sector. After university, I got the "dream job" as a Food Service Manager in a small municipality, only to soon realize that it was not the dream job for me at all. I need to be close to the action, feel the pace and vary my tasks between practical and administrative. So I switched to the private restaurant business, where I then stayed.

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I have worked as a chef, waitress, head waitress and restaurant manager in everything from lunch restaurants and á la carte restaurants at large hotels to small pubs. I have always loved working and often had more jobs at the same time and often an extra course at the university at the same time just for fun. I love the pace and have always put the job first, before my own time and health, which worked until the autumn of 2019 when the body said enough. I got burnt out and had to start thinking about what I really wanted to do with my life and learn to take care of myself for real.

 

I realized that what is important to me is to be able to spread joy for food, flavors and dinners. In a year of a pandemic, I needed to look at new opportunities ahead, which led me to start this company. My goal is to spread this joy, but also to be a healthy employer (even for myself) and to be a safe choice for everyone involved. Which I do through courses, consulting and coordinating dinners.