Heidi Bjerkan is a chef, entrepreneur, and ambassador of culinary culture. She is renowned for her ardent commitment to a sustainable, down-to-earth approach to food. Heidi understands the role of individuals in the circular system, and their responsibility to give back what they take from it. With her, nothing is lost, everything is reused, like the shellfish shells she passes on to a ceramist for her creations.
Previously based in Trondheim, where she received a Michelin star for her restaurant Jossa Mat & Drik, she is embarking on new adventures in 2024 by setting up in Oslo. She is delighted to be able to serve the National Library’s 350 employees on a daily basis, and will be transferring her gourmet restaurant by 2025.
Of course, she also intends to continue her involvement with young people, as she has been doing for several years through her Credo Kompetansesenter organization. The form may evolve, but the substance remains the same, because for her, it all starts with education.
