Who are we?

Simply put, we are food architects. Since 1994, our small business Smagsdommerne (Good Taste) has had a modest but important place on the Danish gastronomical stage.  With good spirit and tinkling senses, we mediate cultural and conceptual understanding of food and put the daily meal into context. Good Taste use the knowledge and solid craftsmanship of cooks along with international research in foods and flavour perception. In many social circles, we mediate understanding of food: We arrange culinary events in every scale, and we arrange theme workshops in private homes as well as in restaurants. Having a profound respect for food and the commodities used, we facilitate tastings and workshops for all kinds of people--usually without any recipes other than what is provided by our taste-buds, knowledge and love for food. That's how you really learn to cook! When attending a workshop, you'll gain skills and knowledge you can apply to cooking everything from the daily meal to gourmet entrées.

Our references include Politiken Plus (a part of one of Denmark's biggest newspapers), a union of small Funish food producers, Dalum Kokkeskole (a culinary arts school near Odense, Funen), Danmarks Fiskehandlere (union of fish mongers in Denmark), Københavns Madhus (a culinary centre in Copenhagen), and other institutions like Glostrup hospital and the insurance agency Codan.  In 2006, we published the popular Smagsdommerne--a book about food and flavours. It is currently closed to being sold out, and we're also in the process of writing an international edition.

Workshops

Here is a list of the exciting workshops that we arrange. We specialize in tailor-made events, so if you have special plans as to when and where, we are flexible to fill in. Contact us if you want something done in Good Taste: You'll get sharper in the kitchen while learning about fish, veggies, Nordic cuisine, and adding the last hint of that certain something. 

Mastering Meatballs

This is basic Good Taste. This is about the basic flavours; it's about preparing meats and fish and all the other basic stuff. We believe that a simple dish like spaghetti and meatballs can be an absolutely scrumptious dish when prepared properly. Learn the tricks that will make a difference when you buy groceries or cook at home.

Cookin' Commodities

It's all about veggies. Good food commodities are the most important instruments when battling food indifference. Commodities with flavour, aroma, and consistency are essential for strong character of any food. How we treat and prepare commodities is significant to how enjoyable the prepared dishes are. This workshop gives sound advice about what to look for when doing grocery shopping and how treat your newly bought commodities. Respecting individual commodities, we work with optimizing flavour and aroma. We prepare and spice up commodities like cauliflower, mussels, tomatoes, elderberries, and salads until flavour and aroma is at their peaks. A playful workshop focusing vegetables.

Tasting, adding, tasting.

Your guests are arriving shortly, and you're all alone with the sauce.It is all or nothing. What do you do? We utilize the five basic flavours. How do they interact? Taste buds have to be attentive this evening, where we're going to add sugar or chocolate to the stew and salt to the dessert. What happens to the flavour? This is an evening where tasting, tasting profoundly, and tasting even more will be necessary as we follow the process of the food as we season it.

New Nordic Food

"If Spain is the new France, Scandinavia is the new Spain," Adri Ferran, head chef of the second best restaurant of the world, El Bulli, once said. We cook everyday food with Nordic flavours and go hunting for the special traits of this particular cuisine. Where is flavour to come from if soy sauce and basil is banned? We grab Michelin star restaurant Noma by the belt and pull Nordic food and commodities down to earth, where the flavour of Nordic food is possible. Please, do try this at home!

Fish

Fish is the ultimate fast food. Unfortunately, fish is not a very common guest on modern Western dinner tables. We'll pay a visit to the fish shop, look at unknown fish, debate sustainability and seasons. Naturally, we'll hit the kitchen as well?we'll cook fish that rarely frequents dinner tables: cusk, haddock, sand dab and more...

Umami: The Fifth Taste

In 2000, umami was recognized as a taste. The Japanese say UMAMI with a smile when tasting a seaweed soup. But can we learn to identify this flavour? And how may umami make its way to the pots and pans in our kitchens?  Learn about your own tasting abilities and acquire tricks that will make your taste buds dance.Wine and FoodForget everything you've heard about southern slopes and notes of barn and warm flint. We investigate the basic features and take a closer look at what determines the perfect match of wine and food. By applying to wine the same vocabulary as used when dealing with food and cooking, it's a much easier project than it may seem. We'll try different combinations of wine and food and discuss what works and why. Much more tasting and less cooking.

World Food: Spices and Seasoning

A journey around the world at the stove. An introduction to the great world cuisines, their spices and traditional modes of preparation. From Cajun to Latin America; North Africa to the Middle East; India to Thailand and China.

Contact

Carsten Lunding, phone +45 22 644 944.