11.10.2006
Airport chefs flying high

International culinary workshop will give passengers new and exciting encounters with food in the Select Service Partners restaurants at Copenhagen Airport.

Food is more than just food. This especially holds true if you are a chef at a major international airport where it is a daily challenge to surprise and pamper guests from all over the world. Food is also knowledge, know-how, ideas, inspiration, innovation and fashion.   That's why nine chefs from Poland, Sweden, Finland, Norway and Denmark met the other day at the Nordic Culinary Workshop held at Copenhagen Airport to share experiences, discuss food trends and put together menus across frontiers. The workshop was organised by Select Service Partner (SSP), which operates restaurants at traffic hubs the world over, including 17 restaurants, bars and cafés at Copenhagen Airport.

Food is more than just food. This especially holds true if you are a chef at a major international airport where it is a daily challenge to surprise and pamper guests from all over the world. Food is also knowledge, know-how, ideas, inspiration, innovation and fashion.

That's why nine chefs from Poland, Sweden, Finland, Norway and Denmark met the other day at the Nordic Culinary Workshop held at Copenhagen Airport to share experiences, discuss food trends and put together menus across frontiers. The workshop was organised by Select Service Partner (SSP), which operates restaurants at traffic hubs the world over, including 17 restaurants, bars and cafés at Copenhagen Airport.

"At SSP, we prioritise the culinary element. We have to keep up with contemporary trends and be innovative, and we also want to attract and retain competent chefs," says Michael Grann, head of SSP at Copenhagen Airport.

This was the third time SSP held a Nordic culinary workshop, but the first time it was held in Denmark. On this occasion, SSP invited two of Copenhagen's leading chefs, Mikkel Maarbjerg from the restaurant Ensemble and Anders Selmer from Noma, to provide inspiration.

"We're an international business, and our chefs learn from each other as well as from the outside chefs we invite. The workshop is a vital element in our ambition to keep on improving and renewing ourselves for the benefit of our guests," says Grann.

In future, SSP will be holding a Nordic culinary workshop twice a year.