{"id":144719,"date":"2024-07-10T17:28:00","date_gmt":"2024-07-10T15:28:00","guid":{"rendered":"https:\/\/cookinc.it\/?p=144719"},"modified":"2025-09-26T12:44:41","modified_gmt":"2025-09-26T10:44:41","slug":"to-the-belly-of-the-beast-a-year-of-going-deep-with-emilie-qvist-and-simon-basballe","status":"publish","type":"post","link":"https:\/\/cookinc.it\/en\/2024\/07\/10\/to-the-belly-of-the-beast-a-year-of-going-deep-with-emilie-qvist-and-simon-basballe\/","title":{"rendered":"To the belly of the beast"},"content":{"rendered":"\n\n\n

Leaving behind a life in Michelin star kitchens in Denmark, chef couple Emilie Qvist<\/strong> and Simon Seidelin Basballe<\/strong> decided to put everything on hold for a year. Or rather, to finally let go of everything that can keep people back, or in check\u2014musts, routines, schedules, and the general hum-drum of everyday life. What ensued was months of boundary-less exploration of within and beyond the borders of Europe, a head-first immersion into people, produce and regional diversity. <\/p>\n\n\n\n

After training in the kitchens of Matt Orlando, Christian Puglisi (Amass and Rel\u00e6 in Copenhagen), and Dan Barber (Blue Hill at Stone Barns), the young Emilie, then 26 years old in 2021, opened her restaurant, Medvind<\/strong>, in Hanstholm, a remote fishing village in northern Denmark. The focus was on cooking the best local products in a simple and honest way. Medvind was the perfect place at the perfect time, but after two years, Emilie felt the need to explore and learn. On the other hand, Simon had significant experiences in various Danish kitchens, from Copenhagen to Aarhus and Southeast Jutland. He was working at the restaurant Lyst<\/strong> when the desire to travel the world and cook together with Emilie, his life and adventure partner, became overpowering.<\/p>\n\n\n\n

And so, they choose to set aside everything and leave, finding themselves working in the kitchen together “officially” for the first time.<\/p>\n\n\n\n

Emilie: “It was about saying \u2018yes\u2019 to those opportunities that come along as you cook in one place and meet people. People who are passionate about food and good produce also have a tendency to love culture, history, music, art, architecture\u2014and they love to share their experiences and contacts”.<\/p>\n\n\n\n

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