The experience from working in the kitchen at Giorgione’s has made me curious to travel more and learn about different food cultures.
Chef apprentices Christer and Carl Henrik at Bekkjarvik gjestgiveri outside of Bergen got the opportunity to visit the gastronomic city of Parma for three weeks. There they worked in two different restaurants and got to experience Italian food culture up close.
In between working in the kitchen they visited the Parma city centre, where the kitchen chef from Ristorante Giorgione’s shared some facts about the history, architecture, and restaurants of the city. They got to taste raw horse meat, which is characteristic for the Parma region.
Christer and Carl Henrik also visited ALMA, an international school for Italian food and food culture, the ham producer Culatello di Zibello, a vineyard as well as a parmesan producer. They were both impressed by the magnitude of the cheeses that were maturing. The oldest cheese had been maturing for over 108 months!
