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nikolaj Kirk

About Me

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DID YOU KNOW that we ship/work all our orders from our exotic food office-studio placed in Cpoenhagen, Denmark?www.nikolajkirk.dkNikolaj Kirk Date of birth: February 5, 1975Experience 2007- KIRK+MAARBJERG Culinary Studio: Founded to promote, through research and activism, a public dialogue on health and food consumption.2004-06 AGAR AGAR Food. Independent chef. Catering, food related consulting and lectures. Consultant for the Danish Ministry of Food, Agriculture and Fisheries. Chef for the Danish biking team CSC during Tour de France. Taught at the Danish Gastronomical Academy. Taught and given more then 300 talks at public schools, in companies and public institutions about food, sustainability, organic agriculture, and ecological issues. Performed research and development for several Danish companies and organisations within the food industry.1994-2003 Owner and chef at Restaurant Kirk, Copenhagen. Awarded one of the best 15 restaurants in Scandinavia. Chef at Formel B. Copenhagen. Gourmet restaurant with 23 seats. Chef at Schøitt Chef at Olsen. exotic kitchen and one of Copenhagen’s most hip restaurants at that time Chef Skovshoved Hotel, Copenhagen. Small luxury hotel with 23 rooms. Cook at various restaurants in UK (e.g. working for Marco Pierre White at Qvardis in London), Sweden (e.g. Petri Pumpa, awarded best restaurant in Sweden) and Germany (e.g. Hotel Gera, traditional German kitchen)Publications Written and published ten books about food and cooking – ‘Kys maden’, ‘Kys Verden’, ‘Kirks fisk’, ‘Hverdagsmad’, ‘Aftensmad’, ‘Grønt køkken’, ‘Vildt køkken’, ‘Madkassen’, ‘Kirks børne køkken’ and ‘Kirks fiske køkken’. Cook and host in various TV and radio programmes throughout the last 12 years on the two major Danish networks, Danish Broadcasting Corporation and TV2 and Swedish TV4. Food writer for Politiken, one of Denmark’s largest morning newspapers. Have earlier written for Berlingske Tidende, Eurowoman, 3F Produced and published a tutorial DVD about fish for the Danish public schoolsHonours Honorary awarded by the Danish Gastronomical Academy 1992 2003 Appointed to ‘Animal friend of the year’ by the Danish animal rights group 1996 Olympic Silver medal with the Danish national team for young cooks 1994 World Cup gold medal in vegetarian cooking 1993 Gold medal at Karlsruge, Germany 1993-97 Member of the Danish national team for young cooksOthers Appointed ambassador for Max Havelaar, the Danish Animal Rights Group and WWF. Associated with the Danish Red Cross Has travelled and worked in more than 40 countries to learn and obtain knowledge about food and culture among others India, Brazil, Greenland, Tanzania, Zanzibar, China, Indonesia, Borneo, USA and Madagascar. Did a project together with the Danish art group Bosse & Fjord about food in the public space. The piece was later accepted at the Charlottenborg museum in Copenhagen. Runs marathons on a frequently basis

My Interests

ODE TO FOOD;Food is rather a strange quantity – something we all are in need of – search for – or basically just something we must have. Nowadays food has become something that we cram with all sorts of preservatives and additives – without thinking about the raw material (the basic product). What happens to the taste itself, what happens with us and our quality of life, when we are exposed to these uncontrolled - and perhaps quite deliberate – excesses? For me quality of life is also a matter of basic products, which have been treated properly – it is the taste itself which really matters – and not whether the ccolour or the size is proper and suitable.No, let us instead use all those wonderful basic products, which have been created for us.Nikolaj Kirk, Chef..Nikolaj Kirk........... The whole world as my workingspace.Feel free to present me your wishes; art and food, catering, consulting and events.Yeahhh, did you know that we in our exotic food-universe is travelling out in the world to discover new tastes and new recipes to use in the future catering jobs. We gather knowledge from South-america, Asia, Africa and the cold north. We look, taste, smell and gather knowledge from local people. Companies, private people hire us to projects where traditional food and adventures is to be mixed with art and ??????The center from which we work is in Copenhagen, but our working-space and playground is the whole world.Take a look at: www.nikolajkirk.dk www.kirkplusmaarbjerg.dk ................... ......... ............................................................ .......................................... Nikolaj kirk takes the stage in a fusion of turkish ang danish food culture!!, in the triangle project- Istanbul Biennale 2007. The show is free and open to the public and will take place live during " sebtember in istanbul the Hall. If you are in the city, show up at around 22. Pm.,..

I'd like to meet:

Foods big bang;It was great personalities like James Cook, Christopher Columbus og Vasco De Gamos, who founded the wandering of food through their sea-travels, and the arabs through the caravans of the Silk-road, that made the Europeans open their eyes towards spices and exotic fruits.The kitchen that is used by all of us, has been build on discovering food, ideas and knowledge of the world, and hereafter mixed it to different local traditional kitchen-regions. Every civilisation has taken and used what was suitable for them, and has also passed something on. Just think of potatoes from Southamerica, carrots that originally is from Afghanistan and the chicken that origins from Indias northern jungle - all of those things now belongs to the whole world.We have to keep on doing this, keep on learning and using what we discover, when we travel out in the world.

Music:

When our food is being made, we use ingredients that are being produced with thought and care for the nature, we prefer organic food and a high level of animal-wellfare. We don't use pre-cooked food, if you are looking for that, you probably should try somewhere else.

Movies:

Blowpipes, fleas and leeches...... In 2006 i spend 3 weeks in the deep jungle of Borneo with Pananes. Here we went out hunting with blowpipes, we were eating monkeys, flood-rats and wild boars, and plenty of fruit. And yes, we were also eating sago-pudding every breakfast, lunch and dinner!

Kirk i japan
http://www.youtube.com/watch?v=ljSk6pA7wys

Food from Japan- And chef kirk

Television:

One of the world 7 gastronomical wonders; If youre in Mexico, try out their black mole, it tastes like heaven, chocolate, pig-fat, roasted nuts, chicken-bouillon, avocado-leafs, chili, tomatoes, onions and garlic, and then another 1000 ingredients mixed together and boiled to one of our worlds wildest dishes.

Books:

This i like... When i am in Zambia, we eat Nshima, a pudding with stewed and dried fish, bean-leafs and peanuts, its lovely and an absolute must in many of the Eastafrican countries, also known by the name Ugali fufu.

Heroes:

Cool, soon I launch my online shop....!!!! Soon you can get a cool kirk+maarbjerg t-shirt sent to you by mail, all we are waiting for is a nice person to pack our orders.Nikolaj kirk Culinary Studio provides a range of food-related services. Core areas include innovative cooking and catering; food science consultation and R&D; research and field studies on the history of food, including the evolution of commodity staples and recipes; education via lectures and hands-on classes; and cooking-based teambuilding workshops designed to improve employee satisfaction among clients.