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From 19 to 20 of March 2024  the chef team from NOMAD Indigenous FoodLab were cooking for Bocuse dOr Europe in Trondheim. The tent and kitchen was deivered to Trondheim by the Internaitonal Centre for Reindeer Husbandry, World Reindeer Herders and partners from Denmark - Soren Kristiansen and Palle Hansen from Bakkely. 

Chef team included professional chefs Sámi chefs Elle Save Gaup-Oskal and Alfred Larsen, traditional chefs Inger Anita Smuk and Elna Sara (both Sámi) and Alena Gerasimova (Evenki from Yakutia). Chefs prepared menu based on old traditional recipes of reindeer herding peoples using reindeer heads, intestines, blood and other sub-products. A group of young Danish chefs with their teacher also join the team in Trondheim. 

In 2 days NOMAD Indigenous FoodLab welcomed over 1300 guests, including young students from Trondheim. 


On the photo: CEO of Bocuse d’Or Florent Supplisson with ICR director Anders Oskal and NOMAD Indigenous FoodLab chef team. 

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