Peter Hauge Johansen
In my younger days I worked at the Admiral Hotel as "bell-boy" and concierge. My Service gene is very high and nothing can almost be good enough.
After many years in the hotel industry, I was trained in a bank, but soon I went back to the hotel business and worked three years at Hellerup Park Hotel.
Then I took a hotel-management training, and worked as a cook, waiter and hotel manager. It was exciting, I loved it, it was here that I caught the interest of better cooking.
One of the many tasks in the kitchen was the making of the whole menu from "Babette's Feast", where I amoung a lot of preparing had to debone 70 quails. It taught me all about the bird anatomy and - most importantly - my craving for good gastronomy.
After another trip away to the IT industry, I started a long career in the Bella Center, where I developed new congress', and was in charge of fairs and exhibitions.
Since 2009 I have run my own businesses and organized many events in various sizes.
In 2012 in collaboration with René Crone of Crone & Co., We were in charge of managing the "Danish EU presidency 2012", and in that context used my great experience running conferences, accommodating thousands of people on a large number of hotels, as well as arranging a myriad of meetings and dinners.
The event let me to the Royal Family, where I, together with HRH Princess Benedikte was involved in planning a large business delegation to Denmark in connection with the world's largest Horse Show in Aachen, Germany.
More and more in love with cooking and gastronomy I have the last year spent a lot of time in the kitchen. created exciting food from around the world, juggled with herbs and developed new, surprising recipes.
Especially dishes rooted in the "Nordic kitchen" has my biggest interest, and organic and local produce has crept more and more into cooking.
Pickling and grilling, baking bread and pastries, has also been a big part of daily life, and if I have to be honest, I dare say that friends and family, neighbors and co-workers, and more recently our customers appreciate very much my creations.
So if you have to summarize my professional life as a gastromist so far, it is: From bell-boy, bank and hotel manager become a full life with kitchen and teambuilding.
Getting people - all different sorts - to create a pig in honey or a Danish inspired cheese cake with licorice powder is simply inspiring and invigorating to me.
Annemarie Hartvig Jensen
Originally, I am a pharmacist, and for years I work as a chemist at Novo Nordisk developing drugs - and was happy. But then the beer came along. I got a taste for beer brewing, the ingrediens, the whole process.
When I was travelling, I always went into the local microbrewery, tasting the odd beer and sniffed the fermentation. And at home, we started to have fun home brewing.
So in 2011 I dropped all rational career planning and sent an application to the University of Copenhagen: as a brewmaster!
Like winning the Lotto, I got one of the few places on the brew master class, which brewers have built up together with the university. And from one day to another, I changed my female-dominated drug world for a totally male-dominated beer universe.
It was here I first realized that beer is a man thing. Or that beer making is largely perceived as a masculine job.
Are YOU a brewmaster? asked people with skepticism in their voice and looked in wonder at my 168 centimeters, my flowered skirt, my neat husband and our four children.
As if I had broken a taboo or exceeded a limit. For two years I alternated between university studies and internship at breweries.
I mashed, cooked and fermented. Juggled with malt and enzymes. Suddenly, I could live out my passion, and it was perfectly acceptable - and no longer geeky - when I talk about the difference between bitter hops and aroma hops.
In 2013 I finished as brewmaster, graduated in "beer science", and immediately I began to experiment with new types of beer, and turned our nice kitchen at home in Frederiksberg - between cinnamon buns baking, dogs, and friends and children running in and out - now filled with bottles, fermented brews and bubbles.
Luckily, my husband is understanding. Mads is an engineer and the man who developed the world's only 100% combination grill, Jensen Grill. He is experimenting himself and does not lift an eyebrow, even if I put star anise in our home brew. Indeed, we cross-research and combines beer and grilling in a hundred ways. Some day it will be turned into a cookbook.
Recently, I completed a job as a brewmaster Carlsberg's innovation department, a dream position where all ideas, thoughts and experiments are allowed and where it is perfectly okay to show up at work with the recipe for licorise beer, honey-beer or chocolate pils.
So all in all my professional dream has worked out well, and at the moment i am developing my own beer brand and is the founder and owner of "Beer Club for Women".