Mads Refslund

In Denmark, as part of the country’s education system, you have internships and try out different occupations to explore your ideas, starting in what would be America’s 8th grade or so. I first tried out journalism as my dad was working for a newspaper but I couldn’t stand still in that environment… My school teacher, after this experience, suggested I try out a kitchen job at their friend’s restaurant. I was 16 at the time: I still remember walking into the kitchen and becoming so energized at everything: the smell, the movement, the sounds, the energy… to me, it was the felt force of being creative.

I first went back as a dishwasher to get my foot in the door and thereafter, went on to my first job at Formel B, which became a one Michelin star restaurant after my time there. It was my exposure to the chefs that became legends of the Danish culinary scene. Seeing them, being a part of that community as a young cook and a student, was what inspired the trajectory thereafter.

A healthy body is a vessel for a healthy mind and emotions, and a requirement for chefs and cooks who work with our body.

In people, perspectives, energies, wherever strikes. Going out and seeing the city – whichever community – you’re in changing and evolving, that’s always another way of observing the “nature” of humans.

Constant exposure to seasonal ingredients, connection to producers and farmers and partners who work with nature is key for the way I educate, share, or train my cooks. Knowing the story behind the dish, sustainability, and sourcing is important.

curiosity, open-mindedness, punctuality, swiftness (picking up new lessons), and loyalty (whether it’s how long you’ve been with a team, or stuck with a concept in your cooking… is always a great sign).

1) Follow nature, and follow seasons – don’t try to control it. 2) Ultimately, cooking is humans paying homage to nature’s gifts. 3) It is a mistake to overdo it or go against it. Understanding nature’s movements, its ingredients, and yielding to their power will allow for more culinary creativity rather than constrain it.