Tros­set den iskalde sjøen for Wenche

Sindre Aukan Langø and Anders Reitan did not hesitate when they had the opportunity to join a TV feature with television chef Wenche Andersen in Good Morning Norway. That meant some cold hours at sea in Sistranda.

- It is incredibly fun to show what we have here in the island region, says Anders Reitan, at Restaurant and food subjects at Guri Kunna high school.

He has just come out of the water after recording a feature for TV2's Good Morning Norway.

- I have almost no feeling in my body anymore, but it was worth it, laughs Reitan, who has been out in the sea several times for the recording to be perfect.

- It is not every day you get to show the rest of Norway how good we are here on Frøya and Hitra. Then you can stand to get cold, agrees Sindre Aukan Langø, at Restaurant and food subjects at Guri Kunna high school.

Must teach Norway about kelp
On Monday afternoon, Guri Kunna high school on Frøya was visited by the TV team for Good Morning Norway on TV2.

Reporter Bjarte Ragnhildstveit, photographer Erik Manshaus and television chef Wenche Andersen came to Sistranda to make a report together with the Restaurant and food students on Monday.

Tuesday morning there will also be a live broadcast from Frøya around 08: 00-08: 30.

- The point is to show how to utilize the ocean's resources in a better way. It is something we learn about every single day at school, says Reitan.

- Almost everything in the sea is edible. We need to be better at making the most of it. It is about knowing how to use the various ingredients and how they should preferably be prepared, says Aukan Langø.

- Take kelp, for example. It is a great resource that is far too little utilized. We will show this to the whole of Norway through that program here, says Reitan and smiles.

Norway wants such chefs
Guri Kunna high school has become known for its work with seaweed and kelp. That was the reason why the television chef Wenche Andersen wanted to come out to Frøya.

- It is wonderful to see young people who have such a relationship and ownership of the Norwegian raw materials. These are the kinds of chefs Norway wants, says Wenche Andersen in Good Morning Norway.

- There is talk that Trondheim deserves more Michelin stars. You get to believe that when you meet that gang here. These are the next generation of star chefs, she believes.

She is very impressed with the work done at Restaurant and food subjects on Frøya.

- The students are very lucky to have such dedicated teachers who work hard to keep up with developments and keep up with the times, says Andersen.

- Imagine being able to go to school here. You are in the middle of the dish, she says and smiles.

Kelp can be used for a lot
Quality manager Maren Sæther at Seaweed Energy Solutions (SES) at Sistranda thinks it was very positive that the television chef showed interest in the raw material of the future.

She came to Frøya to contribute a little extra kelp to the TV features.

- It is great for us that Wenche and Good Morning Norway come to Frøya and show some of what you can do with kelp. It can be used for so much, says Sæther.

- We who live on Frøya are well used to the raw material, but there are large parts of the country that lag behind, she says and smiles.

- It's fun to see how good the students are. They are knowledgeable and engaged when talking about all the exciting food found in the sea. It's good to hear, says Sæther.

Translated from original article

Link (Norwegian):øen-for-wenche?fbclid=IwAR18MhAMYS_Zn5B77XSH77WJpxNo075KpyESUsYicJS2qqXXWBxZrkdT4Rg