There was a lot of fun during ‘Denmark’s Biggest Kitchen Festival’ at Roskilde Competition 2018. More than 3,700 young people paid 65 DKK to tour the kitchen inside the tent.
This is the seventh time FoodJam has taken place at Roskilde Competition. Over time, some 19,700 young people have joined the vibrant people’s kitchen, where you can freely choose from a large buffet of raw ingredients with seasonal greens, herbs, clams and Whole fish that you fillet yourself.
This year there are also master classes where you can explore more challenging ingredients like squid, crab and wild mushrooms.
There are no recipes at FoodJam – instead, you’ll “mix” your recipes in collaboration with the young culinary tutors you get to join during your cooking lessons.
Judith Kyst, director of Meals Tradition, who is behind FoodJam in partnership with Coop, Änglamark and Roskilde Competition, explains: “FoodJam is a program that helps you really get a feel for the raw ingredients and really understand the strategies cook”.
Young people are the biggest consumers of kitchen-prepared meals, according to data from Food Tradition’s Food Index.
“When you can’t handle basic raw supplies, you leave your health in the hands of someone else,” says Judith Kyst.
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However, two reviews of FoodJam from 2017 and 2015 show that young FoodJam participants value the training and are actively using it in their own kitchens. Mussels, fish, fennel and special herbs are extremely popular ingredients, and filleting fish, cooking mussels and the art of cleaning and chopping greens are among the things that young people enjoy. .
“We use rhubarb. We have never tried it before. And soy on mushrooms. It’s also new,” said two enthusiastic FoodJam contributors, Rebecca Hvidt and Anaïs Kjergaard, 20, while posting photos of their meals on Instagram.
“However, one of the best elements about FoodJam is probably the delicious food – and we make it together,” they say.
FoodJam was created in partnership with Coop, Änglamark and Roskilde Competition, and features only natural ingredients, the majority of which are locally produced.
“We’re concerned because we want to challenge young people to try new ingredients and flavors,” said Pia Niemann, marketing director at Coop. She emphasized that Coop sees food curiosity as a response to the trend toward fewer minutes in the kitchen and more prepared products.