meet anna carina - vegan chef 

My name is Anna Carina. Having worked with food for over 10 years, I am experienced in facilitating workshops and events regarding plant-based cooking and food waste as well as compiling material on sustainability issues. 
Combined with my practical knowledge of cooking in industrial kitchens, I have an integrated understanding of food in modern society, allowing me to undertake diverse projects with confidence and ease.  
Having completed the International Class for Culinary Arts (foundation program) at Copenhagen Hospitality College, I worked in a variety of restaurant and café kitchens before returning to academia. 
I have a master’s degree in Integrated Food Studies from Aalborg University Copenhagen, an interdisciplinary postgraduate degree delving into food sociology, gastronomic design and public health nutrition. 
I have most recently completed the Demuths Vegan Diploma Level 2 course at Demuths Cookery School, an award winning plant-based cookery school in Bath, UK. This certification covers all aspects of vegan cooking, aligning to the national qualifications offered by British catering colleges, as well as offering specialised in-depth knowledge of world cuisines. 

key skills 

gluten and lactose free baking 
facilitation of culinary workshops concerning food waste and climate issues 
communication of food waste to various target groups including chef students, ‘højskole’ pupils and summer school guests 
correspondence with numerous stakeholders regarding food and the culinary arts 
qualitative research including interviews and focus groups regarding academic research within the food sector 
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