An overview of dates and themes for Gastrodays in 2021. Changes can be made, so remember to stay updated.
March 2nd: Fermentation
On the first Gastroday of 2021, we are exploring the world of fermentation and its many posibilities, with the guidance of Morten Rahsted, from Restaurant Domestic.
April 26: The Official Dietary Guideline in practice
The new dietary guidelines from the Danish Veterinary and Food Administration are as following: Eat plant-rich, varied and not too much. More than ever before, the guidelines focus on improving your health and the climate. Therefor, we have invited Morten Rasted to demonstrate how you can put together 3 climate friendly sausages.
October 5th: The potato
The potato is one of the most underestimated ingredients in Danish society. In relation to The Potato Award 2021 we are going to get creative and explore new ways on how to make the potato even more exciting.
November 2nd: Knives out/ Future tools
In the cooking industry the knife is one of the most important tools for a chef. At this event we will focus on how to use and maintain the knife. You will also have the opportunity to polish your knives. The other part of the course will focus on future tools like new methods in 3D-printing.
December 7th: Food waste - Circular economy
Christmas og december is the worst enemy, when it comes to food waste. How can we prevent all that waste, without compromising the taste.
Culinary Institute by VejleErhverv
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