Meet Mathias Bro

23-year-old Mathias Broe is on his way to turning his hobby into his livelihood. He himself compares it to many boys' dream of becoming a professional footballer. In Mathias Broe's case, the dream is just not played with the round leather ball, but juggling with the chef's knife and the passion to give guests an unforgettable taste experience at Haraldskær Sinatur Hotel & Conference.

Why did you choose to train as a chef?

"I've always loved to cook. My father was a food nerd, and I inherited that from him. I wasn't good enough to become a professional footballer. I quickly realized that. But I'm good at cooking, and it's great that I can turn my hobby and interest in food into a career path. I like to experiment and create taste experiences with soul and love. When I feel that the guests are surprised and happy with the food I serve, it gives a good feeling in the stomach.

What are your tasks?

"My tasks vary from day to day and depend on whether I work at lunch or in the evening. But of course I cook a lot. Both for our conference guests, for parties and for the couple who have a nice weekend at Haraldskær. I also get to present the food to the guests and tell them about the good ingredients we use in our gastronomy.

It is the head chef who decides the menu, but if I have suggestions and good ideas, he listens. It's great. For example, I have been involved in introducing bull balls to the menu. At Haraldskær, we care about sustainability, and it is important to use the whole animal when we slaughter it. Hence the idea of bull balls, which are served with a delicious creamy mushroom sauce. The texture is a bit like nuggets, and the breaded and fried bull balls have a mild veal flavor."

Why do you recommend the programme to others?

"The job as a chef is the coolest thing in the whole world. It's never boring to go to work, and I like the free tone in the kitchen. We are together for many hours and have to perform as a team every single day. It provides a strong and addictive sense of community.

Many people think that a chef is always working. But at least that's not the case at Sinatur. I typically meet at 10 am and have 9 pm off. On the other hand, I only work 4 days a week. It gives a lot of free time and freedom, which I enjoy.

Why choose Sinatur Hotel & Konference as a trainee?

"You learn a lot about food and wine. Both at school and in the restaurant. At Sinatur, we have a number of talented chefs, and they are all good at teaching and inspiring. At the same time, you get the freedom to try new things and experiment with new flavors and textures.

The team spirit at Sinatur is amazing, and even the chefs don't go down the road to assemble a bed in a quick turn if needed. I think that says everything about the unity and community we have. The community is also great among us students. In February, we organize a Student Night every year, where it is us students who are responsible for everything from calculations to invitations to make and serve the food. It's a big event where we have the opportunity to test ourselves."

What do you dream of?

"I've toyed with the idea of opening my own restaurant. But first, I want to become even better, and I feel that I can still develop a lot at Haraldskær. Later, I want to travel and work in some restaurants around the world. As long as I get board and lodging paid, I am satisfied if I can get an adventure abroad in the backpack of life.