We wanted our students to learn how to work in an international european level. We wanted our students and teachers to learn new technics and recipies. We wanted them to learn how to produce food in a green and sustainable way. We wanted our students to learn more about other cultures and other approaches to their profession.
In our region, the north of Norway, Tourism has been a more and more important business. Norway is quite expensive and our guest demands high quality experiences. Most of the guest to our region are smaller groups with high expectations. To meet the demand og the tourism and cathering business in our region we have to train our young professionals to reach high standards. Food, culture and service are keywords in the tourism business. We have exelent raw materials like fish, meet, herbs, berries, vedgetables and seafood. Norwegian coocking has reached high levels the last 15 years, and Norwegian chefs has even won Bocuse d'or in France. To maintain the high standard of Norwegian Cuisine we want our young student to discover and train in the french kitchen. If you want to be the best, you need to learn from the best. At the same time we think that working together will give the opportunity to learn from each other. Norwegian Cuisine has a rising star in Europe and some of our raw materials are among the best in Europe. This cooperation can introduce the two coocking traditions to each other and give both the French and Norwegian school and restaurants an opportunity to develope new concepts and recipies.