{"id":27445,"date":"2026-04-28T13:58:41","date_gmt":"2026-04-28T11:58:41","guid":{"rendered":"https:\/\/detgroennemuseum.dk\/?page_id=27445"},"modified":"2026-04-28T13:58:41","modified_gmt":"2026-04-28T11:58:41","slug":"food-schools-in-the-house-of-food","status":"publish","type":"page","link":"https:\/\/detgroennemuseum.dk\/en\/madskoler-i-madens-hus\/","title":{"rendered":"Food schools in Madens Hus"},"content":{"rendered":"
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Food schools in Madens Hus<\/h1><\/div>
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A sensory journey through Danish food culture \u2013 for companies and groups<\/span><\/h3>\n

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Imagine standing together in a historic kitchen. The scent of fresh butter, herbs and a simmering pot spreads, while conversations arise all by themselves. Here the pace is different, the setting is special \u2013 and the experience is something you take with you on your journey.<\/span><\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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In the House of Food at the Green Museum, we invite companies, organizations and groups to food schools, where community, knowledge and taste go hand in hand. The food schools are led by the museum's food historian. Bettina Buhl<\/strong> in collaboration with chef Kim Thygesen<\/strong> from restaurant The Old Stable<\/em>. Together they combine historical knowledge, crafts and stories in a process where the participants cook the food themselves.<\/p>\n

In addition to a shared experience, participants take home concrete knowledge and practical skills. Techniques, recipes and understanding of ingredients can be used directly in everyday life - and at the same time provide inspiration to impress when setting the table for guests and festive occasions.<\/p>\n

The food schools differ from traditional food-sharing activities by taking as their starting point the dissemination of food history, but also by providing space for calm, presence and conversation. Here you collaborate on something meaningful while your hands are busy, and there is room for presence and community as the food takes shape. The historical kitchens function as Danish conversation kitchens, where you cook something together \u2013 and where community arises quite naturally.<\/p>\n

The food schools are suitable as an employee event, team building, networking activity or a special experience for business partners. It is a format that brings people together \u2013 and which provides insight, presence and something concrete to talk about afterwards.<\/p>\n\n\t\t<\/div>\n\t<\/div>\n<\/div><\/div><\/div>

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Food school 1<\/h2>\n

Danish cuisine \u2013 tradition, craftsmanship and taste<\/h3>\n

This cooking school is a thorough and sensual introduction to classic Danish cuisine \u2013 which many will recognize from childhood, but may no longer make on a daily basis.<\/p>\n

You will work with basic kitchen techniques such as frying, boiling, mincing, potato preparation and \u2013 not least \u2013 the Danish sauce kitchen. You will make soup with homemade soup dumplings, classic mince dishes, potatoes in several variations and desserts based on old Danish cookbooks.<\/p>\n

Along the way, Bettina Buhl talks about housewifery, understanding raw materials and a time when nothing went to waste, and where taste, satiety and thoughtfulness went hand in hand. Smells and tastes evoke memories, and many participants find that food opens up conversations about family, childhood and changes in everyday life.<\/p>\n

The cooking school takes place at a relaxed pace, where everyone can join in \u2013 regardless of experience \u2013 and ends with a shared meal.<\/p>\n

Duration:<\/strong> 3 hours including eating
\nPrice:<\/strong>
\n\u2022 1\u201315 people: DKK 6,500.
\n\u2022 15\u201340 people: DKK 9,000.<\/p>\n