“The trip was incredibly rewarding. We received a wonderfully warm reception from everyone involved in Fribourg,” Daniel explains.

The assignment presented a particular challenge. The goal was to convey Swedish and Jämtland flavors without bringing ingredients from home.

“It was not entirely easy to incorporate Swedish and Jämtland flavors into the dinner when we could not use ingredients from here. But the hasselback potatoes were a real success and were very well received.”

During the visit, study tours to local producers were also conducted. One particularly memorable visit was to an organic food hall where approximately 90 percent of the products came from the area around Fribourg.

“The diversity of ingredients and products was incredibly inspiring. That everything came from a region smaller than Jämtland was very impressive. If it works there in Switzerland, it should be able to work here as well.”

The trip is yet another example of how the work within UNESCO Creative City of Gastronomy creates opportunities for local culinary entrepreneurs to develop through international collaborations and knowledge exchange.

“For me as a chef, Östersund as a City of Gastronomy has helped me tremendously. Through the network, I have had opportunities to travel, create contacts, and learn new things. I even got a job in Tasmania thanks to contacts created through previous international exchanges.”

The experiences from both Tasmania and Switzerland, Daniel now brings home to the operations at Slaktarn and to the Jämtland restaurant scene.

“Everything I have learned, I have tried to implement here at home. I truly believe that every time people cook together, meet around a dining table, and learn from each other and other cultures, the world becomes a better place.”

The trip to Fribourg demonstrates how international collaborations within UNESCO’s gastronomy network contribute to new ideas, new perspectives, and strengthened expertise among the professionals who develop Jämtland’s culinary experiences every day.