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In this workshop we will explore the world of plant-based cooking related to what is in season and how to use these ingredients in a playful and optimal way. Our focus will be how to vary your cooking in a well-balanced way, and to understand how to use different tastes and textures in food to make a dish or a meal feel more complete. We will find ways to enrich our creativity and confidence in the kitchen. The more tools we have, the more courage we also get to make mistakes which help us to improve. We will also try to deconstruct the idea of how we look at recipes and understand how to create our own recipes from knowing why certain things taste and suit well together. We use the knowledge and inspiration from Ancient Ayurvedic, Modern Plant based as well as Traditional Gastronomy techniques to enhance our artillery in the kitchen no matter what experience we have with cooking vegetarian food.

We will cover topics of:

  • Essential tools for the kitchen
  • Useful preparation Skills
  • What to store up on
  • How to use what you have
  • Varying Cooking Methods
  • Soaking, sprouting and fermenting
  • Optimising ingredients depending on colour and texture
  • Combinations of food and spices
  • Cooking improvisation

Program

Thursday 11th October

  • 15:00 - 19:00                 Arrival
  • 19:00 – 20:00                Dinner
  • 20:00 – 21:00                Introduction talk. Basics of why we're here

Friday 12th October

  • 7:00 - 9:00                   Optional yoga class*
  • 9:00 - 10:00                 Breakfast
  • 10:00 – 13:00               Everyone starts together
                                        1st group prepares lunch 
  • 13:00 - 14:00                Lunch
  • 16:00 - 19:00                Everyone starts together
                                         2nd group prepares dinner
  • 19:00 – 20:00               Dinner

Saturday 13th October

  • 7:00 - 9:00                   Optional yoga class*
  • 9:00 - 10:00                 Breakfast
  • 10:00 - 13:00                Everyone starts together
                                         2nd group prepares lunch
  • 13:00 - 14:00                Lunch
  • 16:00 – 19:00               Everyone starts together
                                         1st group prepares food
  • 19:00 – 20:00              Dinner

Sunday 14th October

  • 7:00 - 9:00                   Optional yoga class*
  • 9:00 - 10:00                 Breakfast
  • 10:00 – 13:00               All together. Dividing tasks
  • 13:00 – 14:00               Lunch and Good-byes!

* NOK 150,- per class

About Benjamin L. Medin

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Benjamin has a background in many disciplines and art forms. He is a self-taught chef, trained in Ayurvedic Yoga and Thai Massage with a degree in Contemporary Dance.

As the son of R. Alexander Medin, the owner of Nøsen Yoga og Fjellhotell, he has had the privilege to grow up travelling and meeting many people within the world of Yoga throughout his life. With this influence he first developed an interest in cooking through food in Hong Kong and India. While living in India, he learned many traditional dishes of South India and this increased his curiosity how to play with flavours and ingredients. He's worked at various restaurants, and his experience comes mostly from his interest in holistic cooking and sharing how fun and important it is to value what we eat and how to prepare what we eat. In 2016 and 2017 he was working and partly running the kitchen at Nøsen which soon became famous for “the Nøsen food” fascinating many guests who asked Benjamin to run a workshop and teach how to create such art. So here we go!

Workshop price:

Shared accommodation: 3800,-

Single room accommodation: 4700,-

Price includes:

  • Accommodation at Nøsen Yoga og Fjellhotell for three nights in a shared or individual rooms with en suite bathroom
  • All cooking classes within the workshop including rental of tools and providing the ingredients
  • Three healthy vegetarian meals a day
  • Complementary tea and coffee
  • Sheets and towels
  • Yoga mat rental
  • VAT

Price does not include:

  • Products from our Café menu, such as special coffee and tea
  • Pick up from/to Fagernes or Gol

REFERENCES

"Benjamin has passion for vegetarian food, vegan food, raw food and even ayurvedic food and he cooks it all very tasty and nourishing. He is very creative and innovative with recipes. It is fun to see him dancing while he cooks and feel his passion and joy and love for it. I am a vegetarian cook myself and I found Benjamin very easy and joyful to work with. His spontaneity in the kitchen is an extra spice to his cooking."

Vandana Jain

Yoga and Yogamassage Teacher at Axelsons Gymnastiska Institut, Stockholm and Oslo.

"Benjamin is an energetic, creative, and versatile chef. His international background and travels allows him to be skilled in various cuisines. He creates incredible dishes and always caters for his guests' needs. He's also such a joy to work with in the kitchen. He brings a happy vibe, remains relaxed under pressure, is always willing to help, and receives critique professionally. "

Rana Haddadin

www.ranaayu.com

Booking

Cooking with seasons, taste and senses Find creativity with vegetarian food
from 3,800.00
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