Bachelor project : Back to Basic
Concept implementation of a gastronomic learning experience
in cooperation with Meyers Madhus.
Eduction Bachelor in International Hospitality Management, Copenhagen Business Academy
Project Final bachelor project
Date November 2018 - January 2019
Project duration 3 months, full time
Meyers Madhus was chosen as the company basis, due to their broad portfolio of both cooking classes, teambuilding activities, restaurants, etc.,
as well as they founding statement - that they create gastronomic experiences.
The hope was to provide a concept, which could take these experiences to the next level.
Motivation for the project
The motivation behind the project was found in the group members interest in outdoor activities and sustainable life styles.
Inspiration for the concept was found in the 2017 branding strategy of Visit Denmark, which had large emphasis on both the the Danish coast lines, Denmark as a destination for anglers, as well the the gastronomic food scene.
The trends seen in Denmark around this time also provided inspiration. These trends included both the general fashion taking inspiration from outdoor activity wear, health diets such as paleo and stone age, and the attraction to tv programmes such as Nak og Æd.
The wish was to create a concept which invited guests into nature to experience the sustainable Earth to Table principle.
This would be by introducing a new kind of learning experience that would involve the guest in the process from beginning to end. Providing them with a deeper knowledge and understanding, and not just giving them the tools to prepare the food.
The concept will be a continuation of the classic cooking class, but instead of it being in a kitchen, where they are merely taught to prepare the food, it will be a full day experience where the guests are invited back to the beginning i.e., they will learn how to obtain the products used for cooking. This will be done directly from nature and preparation will take place in outdoor settings. The idea is to give the guests the understanding and tools to gather or catch these different ingredients found in nature during different seasons. Give them the experience of doing it with a group of people and with people with whom they can continue practicing with even after the course, which might bring practical fun and creativity into the homes of the guests.
Back to Basic should be understood as the general name for this type of course that Meyers Madhus will be implementing i.e., a concept that can be tailored to different seasons and ingredients, such as seafood, mushrooms, etc.
Alongside this experience of developing or improving skills, storytelling will be included to enlighten the guests on the benefits and myths of the Earth to Table principles, sustainability in general and tips on bringing these into their everyday life and kitchens back home.
We were hoping to create a concept that would generate a different kind of social experience; something to do with your friends and family, and simultaneously cultivating new skills and provide new knowledge on a subject that we believed was becoming more and more interesting to people and something that is important to create awareness of.
We wanted to create a gastronomic learning experience for people who is looking to learn and experience in a different way.
Mission Statement
We want to create a gastronomic experience that connects nature and kitchen by inviting the guest on an educational experience.
Vision Statement
We want to be the best at creating gastronomic Earth to Table learning experiences.
Project process
Back to Basic was created in collaboration with Emil Brünnich Andersen and Nikolaj Kjærgaard Korsholm.
