Join a cooking class in Iceland

Whether you’re a food lover, gastronomy expert or simply enjoy learning about new cultures and people over a glass of fine wine, attending a culinary class is absolutely something I’d wholeheartedly recommend, especially after my spontaneous decision to enroll in the Icelandic SALT one-day cooking class.

I would describe myself as a radical foodie addict. My worldwide travel planning always involved booking hotels next to top rated restaurants— be it a street shack in Bangkok or the infamous Bondi Icebergs, fine dining experiences in Sydney, Instastalking (yes, that is a thing) the quirkiest cafes and making reservations months in advance.

The cozy dining room at Salt Eldhús.

FROM CONSUMER TO PRODUCER

Living in the 21st-century consumerist society focused on social media impacts and trends has undoubtedly contributed to the rise of the “foodies.” After all, taking that picture-perfect snap is essential, even when it comes to food. However, I must admit, my relationship with food completely changed the day I attended a cooking class at SALT Eldhús when from a simple post-production consumer I became a food maker, all in the span of a few hours.

Nestled in a quiet street, in the heart of downtown Reykjavik lies a truly spectacular and impressive place—the SALT culinary headquarters. Once the door opens, without really realizing it, you’re fully immersed in a kind of out-of-body experience of pure calm and tranquility to the mind, body and soul alike. All you can see, smell and hear is the mixture of diverse spices, hot coffee brewing, culinary masterpieces in the making and a friendly and welcoming atmosphere provided by hosts Sigríður Björk Bragadóttir and Sigurður Grendal Magnússon.

Chef Sigríður Björk Bragadóttir at Salt Eldhús.

A MEAL WITH A VIEW

One of the ever so lightly opened windows near the dining area gives you an exquisite view over Reykjavik’s colorful rooftops surrounding Hallgrímskirkja Church and from the other side, the beautifully illuminated Mt. Esja.

A small group of people from entirely different walks of life, slowly start to fill the space, including some gastronomy experts and others, like myself, complete novices who have never turned on a stove before (painfully true).

What’s on the menu for today’s class? A three course, truly exquisite cuisine combining Icelandic cod, parsnip with pearl onion, Arctic char with fennel-orange salad, Skyr flan with bilberry sauce and toasted oats. The only thought going through my mind is what am I doing in a cooking class if I cannot recognize half of the words on a menu; how am I expected to cook it…

LAND, NATURE AND FOOD

After a small bout of inner panic and selfdoubt, instructions are provided, and after a brief presentation, we’re fully immersed in the world of pots and pans, measuring and stirring. That initial fear slowly turns into, “Ok, I got this,” and from that moment on, every single second of this new experience turns into complete and utter pleasure.

Subtle music is heard in the background while ingredients are gracefully explained, questions answered and our culinary experience slowly comes to life.

The use of predominantly native ingredients from the famous Skyr to the Arctic char, hand-picked spices and seaweed salt, to name a few, unquestionably adds a distinctive Icelandic feel to the class.

The cooking venture slowly begins to embody a one of a kind cultural talk on the ingredients’ heritage, history and use. The strong connection between land, nature and food is exposed, making it a great platform for Icelandic history and lifestyle discussions.

As the Arctic Char is placed in the skillet, the Skyr flan in the fridge and the pearl onions prepared, we take a short break to sample some beer and Icelandic treats.

BON APETITE!

To my delight, the dishes that once looked like simple ingredients slowly flourish into beautifully masterminded gourmet meals. The creative side of cooking starts to come out as the hosts carefully demonstrate the magic of “plating the meal,” in other words, decorating the plate and food.

Techniques and tips are shared, and after a few trial and errors, we’re all given the goahead to try it. I must admit, I never thought I’d be able to do anything like this but, with careful observation and guidance, my plate, didn’t look bad at all. In all fairness, it was the best looking plate I have made to this day; no exaggeration.

During our plating, the table is carefully set, and upon completion, we’re invited to sit and savor our makings over a glass of wine. As minutes turn into hours, and after some spilled cups of coffee, wine and great travel stories, this group of diverse people slowly evolves from strangers into friends.

THE BENEFITS OF TAKING A COOKING CLASS

What I discovered that day, is that a mere cooking class involves so much more than just cooking.

1. You meet people: Frankly, I never thought we could become so close in such a short time. We all come from different parts of the globe and different walks of life, history and culture but our social abilities, ease of communication and interest in cooking which brought us here made the passage from strangers to friends wonderfully relaxed and enjoyable.

2. You learn about culture: A cooking class is kind of a mini history lesson without going too deep into details. Through ingredients used, why they’re used and how they’re obtained, you learn so much about the country’s culture, its people and, well, their food.

3. You support the local community: Tourism in a country like Iceland is essential to its economy and future development. Cooking classes such as the one provided at SALT Eldhús supports local communities in various ways—from the hosts and owners to the farmers and producers, a whole network of support is formed without you even realizing.

In a nutshell, would I go again and do I recommend it? Absolutely!

Happy cooking!

by Donna Tzaneva