What
We are experiencing difficulties in the world around the economy, climate, health, and political polarisation. We believe that many of the solutions lie in learning about the food we eat, how it is produced, and how (and with whom!) we eat it. In order to be able to save the world, we believe that sharing knowledge is the solution, and are passionate about how this knowledge is conveyed and acquired.
Credo Competence Center works to change and diversify knowledge, skills, and attitudes toward the value of the Earth. This is a center for wonder, curiosity, and sensory experiences that create knowledge and develop skills, to gain a healthy attitude that the Earth needs. The project is important for the entire life course and will be relevant both regionally, nationally, and internationally.
Why we do it
For us, it's about the people, the place, and the produce from the soil and sea we are surrounded by. Food plays a decisive role to make a sustainable Earth and can contribute to people being able to master their own life and participate in communities.
After more than 30 years as a chef and food culture ambassador, Heidi Bjerkan has observed a change in the knowledge and understanding that society has to make the right choice for themselves and others. This is what her restaurants have worked with and work with every day, but during the last years, it has been necessary for Heidi to spend more time sharing knowledge about food. Where it comes from, and what it does to us, can be the key to solving the major climate challenges we’re facing. This is why we started Credo Competence Center.
Knowledge is our greatest wealth. Through the Competence Center, we want to expand, share and inspire others to take care of both local and global cultural heritage. In this way, we can preserve essential skills and crafts that will benefit the future of the Earth. This is long-term, pragmatic work about changing people's attitudes by sharing knowledge and showing that it is possible to envision a better food system.
How we do it
With our cooking expertise from the kitchen - and our close and long relationships with industry producers, research, and public affairs, we must act to change. We want to do this in tangible ways by being a competence arena that offers learning activities, courses, seminars, and publications, among other things. The training arena will be in collaboration with partners across sectors to be able to show concrete action for different target audiences.
What
We are experiencing difficulties in the world around the economy, climate, health, and political polarisation. We believe that many of the solutions lie in learning about the food we eat, how it is produced, and how (and with whom!) we eat it. In order to be able to save the world, we believe that sharing knowledge is the solution, and are passionate about how this knowledge is conveyed and acquired.
Credo Competence Center works to change and diversify knowledge, skills, and attitudes toward the value of the Earth. This is a center for wonder, curiosity, and sensory experiences that create knowledge and develop skills, to gain a healthy attitude that the Earth needs. The project is important for the entire life course and will be relevant both regionally, nationally, and internationally.
Why we do it
For us, it's about the people, the place, and the produce from the soil and sea we are surrounded by. Food plays a decisive role to make a sustainable Earth and can contribute to people being able to master their own life and participate in communities.
After more than 30 years as a chef and food culture ambassador, Heidi Bjerkan has observed a change in the knowledge and understanding that society has to make the right choice for themselves and others. This is what her restaurants have worked with and work with every day, but during the last years, it has been necessary for Heidi to spend more time sharing knowledge about food. Where it comes from, and what it does to us, can be the key to solving the major climate challenges we’re facing. This is why we started Credo Competence Center.
Knowledge is our greatest wealth. Through the Competence Center, we want to expand, share and inspire others to take care of both local and global cultural heritage. In this way, we can preserve essential skills and crafts that will benefit the future of the Earth. This is long-term, pragmatic work about changing people's attitudes by sharing knowledge and showing that it is possible to envision a better food system.
How we do it
With our cooking expertise from the kitchen - and our close and long relationships with industry producers, research, and public affairs, we must act to change. We want to do this in tangible ways by being a competence arena that offers learning activities, courses, seminars, and publications, among other things. The training arena will be in collaboration with partners across sectors to be able to show concrete action for different target audiences.
Lurer du på hva det innebærer å brygge ordentlig god kaffe? Hvor kommer den fra? Hvordan blir et lite grønt frø til den deilige og smaksrike drikken som vi elsker å nyte; til frokost, til lunsj, på jobb, i bilen, på restaurant, på tur, på hytta, til kake og mat og til hverdags og fest? En perfekt førjulsgave for alle: kaffekurs, onsdag 22. November med Pala hos oss på Credo Kompetansesenter på Lilleby!
Pala er et lite brenneri i Trondheim som startet i 2017 av Idar Ellingsen. Her brenner de spesialkaffe fra hele verden med hovedfokus på sør/mellom-Amerika og Afrika, og jobber med kaffe av høy kvalitet som er sporbar, i sesong og med spennende smaksprofiler. Kursholderne, Idar og Roy Davidsen, har lang erfaring som kaffebrennere, bartendere og kursholdere, og har reist rundt i flere kaffeland og besøkt bønder og gårder. Idar er en sertifisert Q-grader, to ganger norgesmester i kaffesmaking og har også to sølv fra norgesmesterskap i kaffebrenning. Til sammen har Roy og Idar over 40års erfaring fra kaffebransjen!
Kurset blander praktisk og teoretisk læring, og tar for seg grunnleggende prinsipper og teknikker for brygging av kaffe. Du vil lære mer om hvilke variabler som påvirker kaffebrygging, valg av bryggemetode (håndbrygg, presskanne, kokekaffe og kaffetrakter), dosering, brenningsgrad, kverningsgrad, ekstraksjon, bryggeteknikk og vann. Deltakerene får selv brygge på forskjellig utstyr under veiledning. Det blir også smaking av forskjellige kaffer, s å k l a r t!Og om man ønsker, kan man fortsette kvelden å gå videre til middag ned til Jossa mat og drikke.
NB: Kun 10 plasser tilgjengelige!
Billetter her: https://jossamatogdrikke.hoopl...