Vegetables in the center - with Denmark's first green chef meeting for top chefs, the green chef journey has really begun, and will revolutionize the gastronomic scene!

A small piece of green Danish gastronomy history was set on October 2, 2024, when Denmark's first green chef meeting was held. Here it was proved that vegetables are not just accessories, but can be the main attraction on the plate.

Vegetables in the limelight

In Nordhavn, Mikkel Maarbjerg's new restaurant, VIE, opened its doors for an exclusive event that is part of a multi-year effort by Agriculture & Food to highlight the green on the plate. With the vegetables as protagonists, prominent chefs from the gastronomy elite gave new insights into the green universe of gastronomy, demonstrating even the most meat-loving guests that green ingredients can be both tasty and inspiring.

"Vegetables are one of the most interesting things gastronomically - this is where all the flavor and texture really come into their own. Although I appreciate meat, it's great to do a chef's meet where the vegetables play the main role. We have reached a point where the light, green and floral dominate more on the plate. I still think that meat and fish will be present, but more as self-indulgent additions to the green dishes. It is the vegetables that must set the agenda,” says Mikkel Maarbjerg, chef and owner of restaurant VIE.

The vegetables stole the limelight as the chefs' meeting uncompromisingly celebrated culinary creativity, sustainability and locally produced ingredients. It was green menus served with carrot – not whip!

A green revolution by the gastronomy elite

Among the chefs were Bjarke Jeppesen, Chef of the Year 2024, and Daniel McBurnie from the Michelin-awarded Restaurant LYST in Vejle. Together with stars such as dessert chef and former Bocuse d'Or winner Elisabeth Madsen, Bocuse d'Or EU winner Sebastian Holberg and head chef at Restaurant STUD!O, Christoffer Sørensen, they served dishes of new standards for green gastronomy that got all the guests to drop both jaw and prejudice.

"We must create green menus that the guests cannot resist," says Anders Nicolajsen, project manager and chief consultant at Agriculture & Food, and continues:

"An evening like this proves that when you gather talented people in the same room and let creativity flourish, something magical happens. It was like watching the industry take a giant step forward. The guests went home with their heads full of green ideas. Many talked about getting a green overhaul that really got their minds going. We had an insanely strong team of chefs who mastered taste, the senses and the green kitchen to perfection. From tomorrow's stars to well-established champions. It bodes fantastic for the future of green gastronomy in Denmark.”

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Pictures and video: Morten Beck, Marketing Media