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NORTH 2013 – Traditional Nordic Cooking Class at The International Culinary Center, NYC

Renowned Finnish Chef Sasu Laukkonen teaches you how to cook traditional Nordic food during NORTH Festival 2013 in New York City.
By Kalle Bergman

Nordic Cooking Classes

Chef Sasu Laukkonen, from Restaurant Chef & Sommelier in Helsinki

The New Nordic Cooking Classes at The International Culinary Center during NORTH Festival 2013, is your chance to immerse yourself in Nordic food culture through inspiring hands on cooking classes with chefs and profiles from the New Nordic Cuisine.

From baking rye bread and cooking with Norwegian seafood, to learning how to pickle, cure and smoke – the cooking classes at The International Culinary Center is your chance to experience cooking the cuisine that changed the world of modern cooking.

This inspiring cooking class, featuring Chef Sasu Laukkonen, Executive Chef at the famous Chef & Sommelier restaurant in Helsinki, Finland – will take you on a trip through the way Nordic Grandmothers have cooked for centuries.

With starting point in his native Finnish cuisine, Chef Laukkonen will also introduce classic dishes from other parts of the region, and when you are finished – you will be able to cook up tasty dished from the Nordic region – Grandma Style.

Participants in cooking classes at The International Culinary Center will also have access to the BoConcept Nordic Taste Lounge – where you will be able to taste, sample and try products and delicacies from the Nordic region in a Business Class Lounge type setting, designed by famous Danish interior design brand BoConcept.

For more cooking classes and collaborative chef dinners during NORTH, check out the full schedule here.

Buy tickets for the Traditional Nordic Cooking Class with Chef Laukkonen below.

Kalle Bergman

Kalle Bergman

Kalle Bergman is the Editor In Chief at Honest Cooking. He has a lifelong obsession with simple and honest food, and he spreads the gospel wherever he can. His writing has been featured regularly in Gourmet, Los Angeles Times, Serious Eats and The Huffington Post.

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Originally Published: August 19, 2013

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