Hej. My name is Rebekka and I’m Danish.
My job at Scandi Kitchen is… I started as a barista, then I ran the kitchen. Then I took over the whole cafe and was Cafe Manager. A few months ago I moved to be Project Manager at the ‘StockHome’ Office/Warehouse in North West London.
I’ve been at ScandiKitchen for 5 years, 6 months and 17 days. Not that I’m counting. If you’re reading this any date after 14th November, this number will be different.
My favourite food we stock is… Danish pork scratchings (flæskesvær), red sausages and curried herring. Preferably all at the same time.
My least favourite thing at ScandiKitchen is… Semlor. (yours would be too, if you’d ever have to bake 1000 in a day).
The best open sandwich: Dyrlægens Natmad (Vet’s Night Snack) – rye bread with salt beef and pork liver pate.
Best place in Denmark? Bornholm, when it is white Christmas. My Dad lives there.
What am I doing for Christmas? Eating roast duck, pork, medister sausage, loads of caramel potatoes followed by a long snooze on the sofa.
In ten years… I’ll be at StockHome, working on a bigger range of Danish sweets. Or just running the place.