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Trine Hahnemann loves food and believes it should be prepared and enjoyed with respect, great care, and love. It is a vital form of our culture. Through cooking, eating, and exchanging our stories and beliefs we can create a better world.

Food reflects the good and also the not-so-good conditions for the expression of human enjoyment. Food is therefore also important in the betterment of social conditions. This is Trina’s cause, her advocacy: A decent daily meal for everybody in the world.

Since childhood, Trine has cooked for friends and family and, in the early 1990s, she began to work as a chef. In 1995 she acquired her first catering company that specialized in on-tour catering to the rock music and film businesses. Trina has catered for artists such as Red Hot Chilli Peppers, Soundgarden, Elton John, Pink Floyd, Tina Turner, Rolling Stones, and a lot of Danish bands.

In 1997, she founded "Frokostkompagniet", which is now "Hahnemann’s Køkken". The company runs in-house canteens and staff restaurants for large corporations or government organisations (for example the Danish House of Parliament) that want to give priority to top quality and healthy meals prepared for their staff members by talented chefs.

Trine has appeared on Danish television regularly as guest chef in the programme: "Good Morning Denmark". She has had a weekly column in Denmark’s leading woman’s magazine "Alt for Damerne". She has published 6 cookbooks in Denmark. She now writes freelance for various magazines.

She has toured in the US with her book, “The Scandinavian Kitchen”, appearing on local television in San Antonio, Chicago, San Francisco and on Martha Stewart’s radio in New York. She has been guest chef in The James Beard Foundation, New York City. She was head chef for the Royal Danish Embassy’s Christmas Party, “Cool Christmas 2009”, Washington D.C.

She has given master classes, workshops and demonstrations in London and appeared on the “Market Kitchen” tv-programme.

Trine’s book “The Scandinavian Kitchen” was published in 2008 in the UK, US, Germany, the Netherlands, Norway, Denmark, Australia, and South Africa. Her latest book, “The Nordic Diet”, was published in the UK and Denmark in 2010 and will come out in 2011 in Norway, Germany, France, Sweden, and the US.

Trine has lived in New York, Paris, London, and Washington D.C. She presently lives with her family in Copenhagen.

Emmer and wheat bread with jam is a good choice for breakfast. Credit: Trine Hahnemann

Every time you bake a load of bread, it's a small miracle -- combining flour, water, salt and air to get the final product. When

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The cured salmon dish served at the dinner. Credit: Susan Haddleton

This summer, I undertook the daunting yet exciting task of cooking for some of my peers. The experience started when I submitted a paper

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Open Sandwich on Rye With Cold Potatoes. Credit: Trine Hahnemann

The harvest is in full bloom during midsummer in Denmark. Seasons are short here, and some vegetables and berries are in season for only

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Unika, a cheese shop, at Torvehallerne in Copenhagen. Credit: Trine Hahnemann

Noma has regained the top position on the list of the world's 50 best restaurants. A lot of opinions and discussions have stemmed from

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Meatballs in Curry Sauce. Credit: Lars Ranek

All countries have food clichés -- that is, dishes everybody thinks about when they talk about a country. Scandinavia is no exception. One of

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Danish, or wienerbrød. Credit: Trine Hahnemann

Danish is famous. It comes in many forms and with a lot of things that are copied but have no resemblance whatsoever to the

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A worker prepares the bark in the cinnamon house at a Sri Lankan cinnamon farm. Credit: Trine Hahnemann

The use in food of true cinnamon from Sri Lanka, or Ceylon cinnamon, is not as common as the more familiar cassia, which is

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Butcher Dario Cecchini at the MAD symposium. Credit: Trine Hahnemann

René Redzepi had an idea three years ago: He wanted to create a food symposium inspired by the famous Roskilde Festival, which is North

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