Louise Rakers

Nordic Cooking is a concept that has been under the works for years. I have traveled the world studying what other cultures eat and how they nourish their eco system - both for their family and the environment. It is safe to say we all do it differently.

I moved to America in 2018 from Spain where I had my own company doing plant-based workshops for kids and teens. I started studying the American food culture and paying attention to what the people were saying and asking for. The convenience was one thing: It is too much work starting to cook from scratch daily. But at the same time I felt the desire to learn and try new things was extremely present.

That is why I started Nordic Cooking. To do culinary classes with focus on “less is more” and to do events that would blow anyone away, but at the same time support the environment. We know how to find the best options. All from sustainable balloons to wine. We use the best local vendors on hand for all of our veggies and fruits. We collaborate with local restaurants and daily—- implement that working sustainably is important for all of us. In our relationship, family, workplace and our gut.