NOMA RESTAURANTNordic Gastronomy Intern
May. 2016 - Aug. 2016Copenhagen Area, Denmark(3-month stage/internship position in accordance with JWU degree requirements)
-Select off-site foraging trips (~5): collected local, wild plants for use in the restaurant (i.e. beach roses, goosefoot, etc.)
-Test Kitchen/R&D (7 weeks): assisted team of 3 chefs with mise en place and execution of formulas as needed for recipe testing; twice-daily production of 50-70 kelp tarts for service; maintained a safe and sanitized environment
-Fermentation Lab (2 weeks): small-batch production of experimental ingredients; handled fresh and fermented products appropriately (brining produce, centrifuging and/or pressing pulps, vacuum-sealing for storage, etc.)
-Production Kitchen (4 weeks): preparation and processing of ingredients for use by chefs de partie/sous chefs