Baldvin Máni Halldórsson had just turned 18 when he set off for a month-long internship at the Michelin-starred restaurant MOTA in Zealand, Denmark.
Just two days after his 18th birthday, he started working at the restaurant, as students must be that age to apply for an Erasmus+ grant for an internship abroad through IÐAN.
Despite his young age, Baldvin Máni was well-prepared for the task. Since January, he has been studying and training at the Michelin-starred restaurant Moss at the Blue Lagoon, so he was used to working in an ambitious and demanding environment.
At MOTA, however, he had the opportunity to experience a new approach, a different work environment, and a different food culture.
„What encouraged me to do an internship abroad was mainly to see and learn new things about cooking, and I also wanted to try working somewhere other than Iceland,” says Baldvin Máni, who certainly got to experience a completely different and more relaxed atmosphere in the Zealand countryside.
“You were treated a bit differently over there. Everyone was much more relaxed and took more time to show you things. I feel the tempo is very fast here at home, which isn't necessarily a bad thing, just different.”
One of the things that surprised him the most was the work method when it came to cleaning and organization.
“I found it really interesting that over there, they do what we would call a ‘Sunday clean’ every single day. All the shelves are taken off the walls, and everything is cleaned from floor to ceiling.”
This strong emphasis on hygiene and precision reflected the perfectionism that characterizes the restaurant.
The internship also influenced how Baldvin Máni views ingredients and cooking.
At MOTA, there is a strong emphasis on using what nature has to offer, and the staff regularly went out to forage for flowers and herbs for their cooking.
“Over at MOTA, they cook a lot with what can be found in the environment. We went for a walk a few times to look for beautiful flowers to use for the evening, and that helped me realize how much you can do with ingredients you have often ignored.”
When asked to describe the experience in three words, the answer comes quickly: Flowers. Microgreens. Perfection.
Baldvin Máni encourages other students who are interested in developing in their field to seize the opportunity.
“It's a very smart and educational experience for those who are open to new ideas and want to broaden their horizons in their profession.”
Want to explore the possibilities? See more about IÐAN's Erasmus+ collaboration for young people seeking vocational education and professional training.