Serving sustainability: Ganni HQ's head chef dishes her guide to #GanniGirl nutrition
In conversation with Eva Hurtigkarl: The Chef to Copenhagen’s Fashion Crowd.
Eva is the mastermind behind Ganni’s best-loved, sustainable dishes served at their head offices. Incorporating Ganni’s broader sustainability initiatives, Eva's methods focus on recyclable elements, low waste and limited packaging.
Her dishes showcase fresh, organic produce from local producers and are mainly plant based. Eva’s cuisine reflects the mantras of the Ganni Design team, whereby leftovers are not to be wasted and should be reimagined, reinvented and repurposed in creative, innovative ways. So, if you are looking to incorporate sustainability into your own cooking and extend conscious consumption beyond your wardrobe, then keep reading for Eva’s guide to sustainable cookery.
By Hannah Tappin
Left Image Credit : Betty Krag
Hannah: So Eva, could you briefly introduce yourself and give us a bit of context into who you are, and your journey to becoming the in-house Chef for the world renowned Danish Fashion Label, Ganni.
Eva: My name is Eva Hurtigkarl, I'm 33 years old from Copenhagen and a trained chef. Originally, I had been booked to do a dinner for Ganni back in 2020, this ended up being cancelled because of Covid. Then during the pandemic, Ganni had complained about their catering and this led to us talking about the possibility of having an in-house chef. This required a professional kitchen and after almost a year of back and forth, the kitchen was ready and I started making lunch in the late summer of 2021.
Hannah: Sounds like it was meant to be! On the subject of Ganni, many of us are familiar with the ‘Ganni girl’ state of mind, but I’m curious to know what you would say the 'Ganni Girl' likes to eat?
‘The Ganni Girl eats colourful food that's as sustainable as possible without it being boring!
Eva: The ‘Ganni Girl’ eats colourful food that's as sustainable as possible without it being boring! That means loads of vegetables, rye bread with potatoes, eggs, noodle salads, vegetarian pasta dishes and legumes.
Hannah: Sustainable but never boring - the winning combination. Your cooking methods seem to align with Ganni's broader sustainability initiatives, focusing on recyclable elements, low waste and limited packaging. Have you always cooked this way and how has your cooking evolved over the years to become more sustainable?
Eva: I grew up eating very sustainably before it was even fashionable. My mother always served leftovers, cared about whether the food was organic and we ate many legumes, tofu and vegetables. We always had home cooked food - never take-away. When I started cooking school, I was introduced to cooking more meat and during my education I have had apprenticeships where the cooking was less sustainable than how I cook now. Especially fine dining, which can be wasteful (although there are many examples of fine dining restaurants that are not). But at my last apprenticeship at Kafeteria (run by Frederik Bille Brahe), I learned many new things about sustainable cooking such as using the whole vegetable and making oils and dressings from leek tops and tired herbs.
Hannah: Speaking of food education, I’m curious to know what are your earliest memories of cooking/food? Who have been your biggest influences/sources of inspiration?
Eva: I remember baking with my mother and making a pasta dish with my father. Chopping carrots when I wasn't tall enough to reach the kitchen counter and had to stand on a stool. My mother would give me a cup of parsley and a pair of scissors for me to cut in front of the television while she was cooking dinner.
My biggest inspiration to start cooking professionally has been my best friend Lulu, who started cooking school some years before me.
Hannah: Love those! I really think cooking can be very bonding and nostalgic. For those new to conscious cookery, what are your best tips/pieces of advice for cooking and consuming more sustainably?
‘It's always the same things, but buying seasonal produce is always better. Besides being better for the planet, vegetables and fruits that are in season also taste a lot better…Don't be afraid of leftovers. If something's gone bad you can usually see it, smell it or taste it. If it tastes fine you can eat it’
Eva: It's always the same things, but buying seasonal produce is always better. Besides being better for the planet, vegetables and fruits that are in season also taste a lot better. Cook your own beans and lentils and add extra flavour by adding your vegetable cut offs and herb stems. Save the cooking water and use it for soups and stews. Don't be afraid of leftovers. If something's gone bad you can usually see it, smell it or taste it. If it tastes fine you can eat it.
Hannah: Yes, I’m loving the spring fruit and veg. What are some of the seasonal Spring/Summer favourites at Ganni HQ?
Eva: Everything with pasta, curries with rice, noodle salads, eggs on rye, potatoes on rye and bahn mi (Vietnamese baguette) are the most loved at the HQ.
I get a lot of wild garlic in the Spring that I make oil from - and pesto from the pulp. So potatoes with wild garlic mayo and pasta with wild garlic pesto are very much spring favourites! In the summer, I love making the Danish "summer salad", which is smoked fresh cheese with radishes and cucumbers. I also love a greek salad and a gazpacho and everything with new potatoes! We have a small garden at Ganni and in the summer it's full of herbs and tasty grapes that I can use - and a barbeque! - I'm always impatient for the corn to arrive in the late summer.
Hannah: Sounds absolutely delicious. If you had to describe your cooking style in 3 words and If you had to have a cooking mantra, what would this be?
‘A stew is always better the next day. Good cooking takes time’
Eva: Simple, colorful and full of flavour. I think food tastes best when the ingredients get to spend some time together before being eaten. A stew is always better the next day. Good cooking takes time.
Hannah: Do you have any favourite local producers that spotlight the best Scandinavian ingredients?
Eva: Yes, I shop with Birkemosegaard who produce incredible vegetables. I also love Pure Dansk, who produce Danish legumes. And with all our lovely milk, we of course have some amazing cheeses!- Thise is one of them. And La Treccia, who make Italian style cheeses from Danish milk. And Tebstrup make a delicious goat's cheese.
Hannah: For any foodies heading to Denmark, can you name your top 5 cafes/restaurants?
Eva: My favourite restaurant is Silberbauers, a French inspired bistro. For a traditional Danish lunch, I would recommend Restaurant Schønnemann. For a fun night out (with very good food), I would go to Mangia (Italian) or Jah Izakaya (Japanese). And for a good breakfast or lunch, I would go to Dzidra, which is around the corner from my home and run by some lovely people.
Hannah: Noted for future trips. Speaking of the future, what does the future hold for you? What are some of your dreams/aspirations that you wish for in the next few years?
Eva: I am definitely planning on staying at Ganni, since I couldn't imagine a better job for myself in the coming years. I would also love to make more recipes and possibly a cookbook. And maybe a television show one day, but that's a little further in the future I think :)
Hannah: I hope you do! I would certainly buy your book/watch your show. So as you know, this website looks at creativity through the lens of psychology, why is cookery and food so meaningful to you? How does your job link to psychology?
Eva: Food is essential for all humans and contributing to better health and a better planet through cooking is incredibly meaningful to me. On a smaller scale, it makes me so happy to see some of my colleagues at Ganni asking me for recipes and going home to cook lentil stew for their families. Also, a meal in the middle of the day is so important when working in an office and by serving something nutritious, I can contribute to a better work environment for the entire office.
‘Food is essential for all humans and contributing to a better health and a better planet through cooking is incredibly meaningful to me’
Hannah: I love how cooking gives you such a strong sense of purpose. Finally, for any aspiring chefs reading this, what advice would you give them? (Especially those looking to cater to fashion brands!)
‘My advice would always be to cook for your friends. If you're not getting booked for any events, make your own. Do a pop-up with your colleagues, invite friends over for dinner, make a picnic’
Eva: I started cooking for fashion brands whilst still studying to become a chef. It seems more like a coincidence than anything else that it ended up being fashion. Before I started cooking, I was working for music festivals, planning events and doing PR and marketing. I've always had a big network and working in those industries I got to meet even more people.
My advice would always be to cook for your friends. If you're not getting booked for any events, make your own. Do a pop-up with your colleagues, invite friends over for dinner, make a picnic. Not only do you get practice, you also get a chance to take some good pictures that you can use to promote yourself. If you have a friend who likes to take pictures make sure to invite them :)
Hannah: Interesting - I like that your journey wasn’t pre-planned and instead naturally fell into place. I agree, cooking with friends and hosting dinner parties/picnics is so fun and great practice. Thank you so much for featuring, I’m sure many aspiring chefs will be inspired reading this article. I can’t wait to see what the future holds and I hope to get a signed copy of your cookbook one day!