Responsible for:• Prepping and consistently executing organic farm-to-table meals • Maintaining kitchen organization and efficiency during busy service hours • Ensuring the highest quality service and experience for customers • Upkeeping proper food handling, sanitation and food storage procedures

The ThinkTank Frej seeks to promote and nuance the conversation about food systems through dialog, political engagement and building bridges between consumers and food producers.Responsible for:• Working within a team to make communal dinners to create awarness of food political topics• We organised two communal dinners during the spring which inlcuded guest speakers and discussion • The first one was about the role of EUs Precautionary Principle in private food producing companies' innovation. 50+ participated and I helped with the logistics of the event, the responsibility of creating the menu, cooking and executing it• The second event was about the ethics of eating insects where we had the insect-meat producing company "HeyPlanet" and the Chairman of The Danish Animal Ethics Council, as guest speakers. 40+ participated and I was moderator on the disccusion panel

Responsible for: • Working within a team of three to select 15 prospective students out of 60+ applicants to represent Denmark at various UWC Schools across 4 continents • Our team had to redesign the entire application process to an exclusively online format due to the restrictions of the COVID-19 pandemic• Facilitated online workshop days with 60+ participants • Conducted over 20 final interviews with prospective students and participated in the final selection round of candidates

Summer intern at Birkemosegaard Kitchen. I assisted in the daily operations of the biodynamic farm, growing vegetables and packing delivery boxes for award-winning restaurants across Copenhagen. I also helped to manage the fine dining farm-to-table restaurant on the farm. Working within a team of 4, I was responsible for table setup, reservations, explaining the natural wine selection and waitering.

• I helped organise logistics and preparations for the United World College Short Course “Building a Sustainable Future'' in 2017, a three-week-long summer course, sponsored by UWC and Erasmus to encourage unconventional and transformative education for youth worldwide (buildingasustainablefuture.wordpress.com).• I help with the development of the program and workshops on various topics of sustainability using a pedagogy of transformative education, as well as facilitating at least 2 workshops a day during the three-week period. • Led group discussions and simulations in various sizes, all from pairs to 60 participants. • I received extensive training in facilitating transformative education, public speaking, leadership and idea generation through different educational frameworks such as flipped classroom, transdisciplinary learning and shared leadership