Local food – offer better dining experiences

Learn to make more use of Norwegian and local produce so that you can give your guests a better taste of the region. Join a course to develop seasonal menus based on your eatery’s local advantages and history.

20. and 21. March (Online)

Foto av kokker som presenterer mat

Visit Lillehammer (in co-operation with VisitOsloRegion) works to ensure that the region is known as Norway’s foremost food region as well as being a part of the international food scene. We want to offer our guests memorable dining experiences based on the unique advantages and traditions of the eatery, and preferably served together with the history behind the food.

The course is aimed at chefs with longer experience who want new inspiration, young chefsand apprentices, as well as unskilled practicing chefs.

You get tools and knowledge to give your guests a good and profitable menu, as well as review of key factors of good kitchen economy. The course focuses on using more Norwegian produce and developing varied menus based on season.

Some topics covered during the course:

• Techniques and tips, time-saving techniques that provide variation in everyday life

• Key factors for good kitchen economy, calculation, tools and merchandise flow

• Tips and examples to maximise the benefit of raw materials and earnings, wastage

• What are the characteristics of food and drink from the Oslo region? Local food, history and traditions

• Communication and use of local food in the menu, menu writing

The course is set up as a lunch to lunch-course, and is held online.


Day 1 12:00-17:00

Day 2 09.00-13.00

The Culinary Academy is responsible for the implementation on behalf of Innovation Norway and VisitOsloRegion. Participants will be sent course materials, recipes and calculation forms.

Practical information

Date: 20th – 21st of March 2021 (from lunch to lunch)

Location: Online. The course is held at Zoom and LearnWorlds, you will be sent a link to join the meeting in advance.

Deadline: Registration deadline is Friday, March 5th. Registration is binding. Registratipon form

Price: The course is free of charge for members of one of our destination management companies, but no shows will be charged NOK 750.

Number: The maximum number of participants is 30, «first come first served» applies. We reserve the right to cancel the course in case of too few registered within the deadline.

For questions, feel free to contact your destination management company or VisitOsloRegion at email: kjersti@akershus.com or phone 959 04 895. The project offering this course is funded by the region’s county municipalities, destination management companies, The County Governor and Innovation Norway.

Course leaders

Kjell Patrick Ørmen Johnsen

Kjell Patrick studied economics and administration before becoming a chef. Among others he has worked at the Renaa and Credo restaurants, and ran a catering company.

Morten Haakenstad

Morten has versatile and extensive experience from Brasserie Fengselet, Engø Gård, Restaurant Vox (Iceland), Mathuset Solvold and Lysebu among others.





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