In Norway, rhubarb and strawberries that peaks in Sweden thrones rhubarb alone on top. While both t

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In efforts to identify Nordic culinary success factors, researchers from Norway, culinary skills Sweden, Denmark and Finland conducted qualitative research through culinary skills interviews with prominent chefs from respective countries.
Preferably of all chefs have ingredients that are produced locally, culinary skills on a small scale, possibly caught by local fishermen or hunters, or picked by berry and mushroom anchors. The biggest challenge for the chefs is the access of such commodities.
In order to offer guests local dishes, the chefs are dependent on regular deliveries. Therefore it is important to establish networks that ensure the availability of appropriate seasonal culinary skills local produce of high quality - as fresh as possible.
Norway and Denmark with its long coastlines against the open sea, has a completely different access to ocean treasure than Sweden and Finland. This naturally influence their choice of ingredients.
The Danish chefs retrieves several impulses from continental Europe than the other - and is also more innovative in their choice of wild produce. They are for example the only ones with dove among the choices.
Although culinary skills there have been felled around 35,000 culinary skills elk annually during the Norwegian culinary skills moose hunt, telling several chefs that they have trouble getting delivered enough elk. Reindeer is the only wild meat that ends up on all countries chef lists.
Veal is popular with chefs in Norway, Sweden and Denmark, while beef is mentioned by everyone besides culinary skills the Norwegian. Norway is the only country that has the goat, and Denmark the only mention rooster chicken.
Asparagus is very popular among Norwegian and Swedish chefs. While the Danish prefer root. Potatoes are important for all the chefs, particularly Finns are keen to describe this as an important culinary skills part of a meal.
In Norway, rhubarb and strawberries that peaks in Sweden thrones rhubarb alone on top. While both the Danish and Finnish chefs prefer wild berries over all other dessert ingredients.
Challenges related to the supply of fresh, local produce increases the importance of establishing good supply network with less food producers. Therefore arranges New Nordic culinary skills Food program several joint Nordic workshops for producers of local food.
In May 2009, Nofima Mat arrange a Nordic Terrior Workshop. Here, participants will learn about and become more aware of the importance of the effects that the local environment and soils have on the cultivation culinary skills of foods.
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