34 min
Multi-talented chef and foodie |Kati Turkia, Founder, NordiChef Kati Nordic Insights
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- Personal Journals
Eps 31.
I think one of the best things about Australia is the food. My guest Kati Turkia agrees with me on this. Kati is a young, super talented chef based in Sydney. Her love for food started while learning to cook with the seasonal ingredients from her Grandmother’s garden in Finland.
In spite of her young age, Kati has gained great experience in working with multicultural cuisines in Finland, Spain and, over the past 9 years, in various restaurants in Sydney.
We discuss her journey from Finnish kitchens to Australia and her experiences working in demanding restaurant kitchens of several cultures. Kati also talks about seasonal Finnish foods and the differences between Finnish and Australian cuisine.
After losing her job as a chef due to the COVID lockdowns, Kati decided to start her own catering business. We also discuss how, to Kati’s surprise, she has found a niche market in Australia for her Finnish specialities.
You will learn from Kati how:
Her perseverance has helped form her successful career She has learned to work with multicultural restaurant kitchen teams Finnish food culture is based on seasons Visit Nordic Chef Kati
Follow Nordic Insights
Visit nordicinsights.net/podcast
Instagram Nordic Insights Podcast
Facebook Nordic Insights Podcast
Eps 31.
I think one of the best things about Australia is the food. My guest Kati Turkia agrees with me on this. Kati is a young, super talented chef based in Sydney. Her love for food started while learning to cook with the seasonal ingredients from her Grandmother’s garden in Finland.
In spite of her young age, Kati has gained great experience in working with multicultural cuisines in Finland, Spain and, over the past 9 years, in various restaurants in Sydney.
We discuss her journey from Finnish kitchens to Australia and her experiences working in demanding restaurant kitchens of several cultures. Kati also talks about seasonal Finnish foods and the differences between Finnish and Australian cuisine.
After losing her job as a chef due to the COVID lockdowns, Kati decided to start her own catering business. We also discuss how, to Kati’s surprise, she has found a niche market in Australia for her Finnish specialities.
You will learn from Kati how:
Her perseverance has helped form her successful career She has learned to work with multicultural restaurant kitchen teams Finnish food culture is based on seasons Visit Nordic Chef Kati
Follow Nordic Insights
Visit nordicinsights.net/podcast
Instagram Nordic Insights Podcast
Facebook Nordic Insights Podcast
34 min