Building Authentic Culinary Knowledge

Our approach combines hands-on practice with cultural understanding. We don't just teach recipes—we explore the stories, techniques, and regional variations that make ethnic cuisines genuinely fascinating.

What We've Learned Along the Way

Since starting in 2019, we've refined our teaching methods based on real feedback and actual results. Here's what matters to us and the people we work with.

850+

Students have completed our cuisine programs since 2019

18

Regional cuisines covered in our rotating curriculum

94%

Course completion rate across all programs in 2024

Hands preparing traditional ethnic cuisine ingredients

Recognition That Actually Means Something

In March 2024, the Nordic Culinary Education Council recognized our program structure for "practical integration of cultural context." It wasn't a competition—just acknowledgment that we're doing something useful.

We've also partnered with three Danish cultural centers and received two small grants for developing accessible culinary education materials. Nothing huge, but it helps us keep improving.

  • Featured in Copenhagen Food Education Review, January 2025
  • Guest instructors at Aalborg Cultural Kitchen Festival, September 2024
  • Curriculum advisor for two community cooking programs in Søborg

Quick Wins You Can Start Using

Small changes that actually make a difference when you're exploring new cuisines. These come from mistakes we've made and things we've figured out the hard way.

1

Start with one spice

Don't buy the whole spice cabinet. Pick one unfamiliar spice and use it five different ways. You'll understand it better than reading ten articles.

2

Cook the same dish three times

First time you follow the recipe. Second time you notice what actually matters. Third time you start making it your own. That's when real learning happens.

3

Talk to someone who grew up eating it

Cookbooks are fine, but five minutes with someone who ate this food as a kid will teach you more about taste and texture than any written recipe.

4

Accept that some things won't translate

Certain ingredients just aren't available in Denmark. That's okay. Figure out what the ingredient does in the dish, then find something local that does something similar.

5

Keep a simple cooking journal

Write down what worked and what didn't. Three sentences is enough. You won't remember next month, and your notes will save you from repeating mistakes.

6

Learn the technique, not just the dish

Once you understand how to properly sauté aromatics or balance sour and sweet, you can apply that knowledge across dozens of cuisines.

Instructor Vilhelm reviewing culinary techniques

How We Actually Teach This Stuff

I spent two years traveling and eating my way through Southeast Asia and North Africa before coming back to Copenhagen in 2018. What struck me wasn't just the food—it was how much context you miss when you're just following recipes from the internet.

So when we built our program, we focused on the why behind techniques. Why does this curry start with whole spices? Why does that fermentation process take three days instead of overnight? Understanding the reasoning helps you adapt when things don't go according to plan.

We also keep class sizes small—usually eight to twelve people. You can't learn knife skills in a lecture hall with fifty people. You need someone to watch your technique and tell you what needs adjusting.

Vilhelm Skovgaard

Program Director, Ygraxmend

Instructor Astrid teaching regional cooking methods

Astrid Lundqvist

Regional Cuisine Specialist

Grew up in a Swedish-Iranian household. Her approach blends Nordic ingredients with Persian techniques—showing students how to work with what's actually available here in Denmark.

Instructor Freya demonstrating traditional preparation methods

Freya Ibsen

Technique Development Lead

Former restaurant cook who got tired of the brigade system. Now she focuses on breaking down complex techniques into manageable steps that home cooks can actually handle.

Core Elements of Our Program

These are the pieces that make our approach work. Nothing revolutionary—just thoughtful structure based on what helps people actually learn.

Students practicing hands-on cooking techniques

Hands-On Practice Sessions

You spend most of your time cooking, not watching demonstrations. We show you the technique once, then you practice it while we give feedback. Classes meet twice weekly for eight weeks—enough repetition to actually build skill.

Discussion of cultural context and ingredient origins

Cultural Context Integration

Every cuisine we teach includes background on regional variations, traditional preparation methods, and how dishes fit into daily life in their origin countries. It's not academic—just enough context so you understand what you're making and why it matters.

Flexible Learning Pace

Some people pick up knife skills in two sessions. Others need five. We don't move everyone at the same speed. If you need extra time on a technique, you can join practice sessions from other class groups at no additional cost.

Real Ingredient Sourcing

We teach you where to find ingredients in the Copenhagen area—which markets carry what, when to shop for freshness, and what to look for. You'll also learn acceptable substitutions for ingredients that are genuinely hard to find in Denmark.

Want to Learn More About Our Approach?

Our next program cycle starts in September 2025. If you're interested in exploring ethnic cuisines with proper guidance and plenty of hands-on practice, we'd be happy to talk.

Get in Touch Learn About Our Team