From March 19th to 20th, 2024, the chef team from NOMAD Indigenous FoodLab catered for Bocuse d'Or Europe in Trondheim.
The tent and kitchen were delivered to Trondheim by the International Centre for Reindeer Husbandry, World Reindeer Herders, and partners from Denmark—Søren Kristiansen and Palle Hansen from Bakkely.
The chef team included professional chefs: Sámi chefs Elle Save Gaup-Oskal and Alfred Larsen, traditional chefs Inger Anita Smuk and Elna Sara (both Sámi), and Alena Gerasimova (Evenki from Yakutia). They prepared a menu based on old traditional recipes of reindeer herding peoples, utilizing reindeer heads, intestines, blood, and other sub-products. Additionally, a group of young Danish chefs, along with their teacher, joined the team in Trondheim.
Over the span of two days, NOMAD Indigenous FoodLab welcomed over 1300 guests, including young students from Trondheim.
Arctic Portal supports the International Reindeer Herding by hosting and technical maintaining reindeerherding.org
Source: Reindeer Herding
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