Interview with Norwegian Chef Heidi Bjerkan

Having cultivated a passion for cooking from an early age, she launched her first restaurant, Crudo, in 1998, which today ranks among Norway's premier dining establishments.

Heidi was a trailblazer in farm-to-fork cuisine, consistently emphasizing connections with farmers and suppliers, which led to Crudo receiving a green Michelin star in 2019. She served as the head cook for the Norwegian royal family for eight years. Currently, Heidi is concentrating on a new initiative: the café and staff cafeteria at the National Library in Oslo, with a restaurant planned for 2025.

Your culinary practices are deeply intertwined with the terrestrial and marine environments. How has this evolved from your youth to the present day?

Driven by an enduring curiosity for culinary heritage and influenced by the producers. Through their expertise, I have seen the significance of quality soil and artisanal practices that enhance the Earth. The intricacies of food cycles are extensive, as they are interconnected with all aspects of life. I firmly assert the necessity of safeguarding and preserving ancestral knowledge to prevent its loss, which motivates my efforts.

What initiated your career in the food industry?

It was an arbitrary coincidence. At 18, I commenced employment at a café in Oslo, despite my aspiration to become a pilot. My grandfather imparted extensive knowledge about fishing and seafood from an early age. I possess a strong curiosity and discovered an abundance of knowledge regarding food, excelling in culinary environments.

A novel concept will be inaugurated at the National Library in Oslo later this year. What information can you provide regarding it?

Indeed, we are quite enthusiastic about it! We shall perpetuate the heritage of Credo, albeit in a modified format. Our endeavor in the library will involve the dissemination and preservation of knowledge, cultural legacy, and Norwegian customs. We will operate a café and canteen, and create a restaurant where we will conduct workshops. The guests will assimilate knowledge not only through tasting but also through active participation. We are currently formulating the topics, but my primary focus is to communicate cultural legacy and information that is gradually fading.

Sustainability may seem like a meaningless term today, but what significance does it hold for you?

Sustainability, in my view, entails recognizing the interconnectedness of all elements and being mindful of our actions, embodying a lifestyle that does not jeopardize the planet's natural ecosystems. It is not as challenging as many may perceive; only commence composting to generate soil, and you have accomplished a significant task.

What constitutes '‘better’' cuisine and how is it advocated?

Regional cuisine that conveys a narrative. In Norway, the components would include fish, potato, and sour cream.

What is your primary objective?

To educate and motivate individuals to adopt beneficial practices for themselves and the planet.

Which holds greater significance, the cuisine or the narratives?

Both! One cannot exist without the other.