Benjamin Vidmar Email & Phone Number

Lofoten

Cafe owner

United States

Are you struggling to reach your goals and make your dreams come true?Have you reached a plateau and are unsure how to take things to the next level?Are you working on something that others think is crazy, but you truly believe in?Then I can help you!My name is Benjamin Vidmar, and I have done the impossible...I had grown food near the North Pole on Svalbard when everyone else thought it impossible. Well, let me tell you that the impossible is possible, and I can coach you and help you get closer to reaching your dreams.The plan is simple and all you need to do is the following:1. Read my book for free, Chew On This! Arctic Food For Thought And Lessons For Success.2. Sign up for my AI coaching app and do one 5-minute session in the morning and one 5-minute session in the evening.3. Check in with me via the app once per week4. Check in with me once a month for a 30 minute video call.5. Get focused and supported in order to reach your goals and plans

Norway

Responsible for taking Heim to new heights with a focus on local food and sustainability.

Longyearbyen, Svalbard

Private chef for 200 high school students from grades 8 to VG in a school that provides hot food daily. 60% position handling all aspects of menu design, shopping, production, serving, and cleaning.

Longyearbyen, Norway

I supervised and managed all kitchen operations for the Svalbard Pub and Hotel, which included actively participating in the successful launch of the hotel side of the business. In addition, part of my job involved developing policies to promote the cultivation of locally grown food for the kitchen, as well as composting organic leftovers to reduce waste.

Longyearbyen, Norway

Given that we were the northernmost full-service hotel in Norway, I had to create inspiring dishes using a very exotic menu that consisted of seal, whale, and arctic reindeer. This position gave me great experience in coming up with extremely unique, specific dishes from scratch with very little access to traditional ingredients.

Ship Based

I was a key member of five-person culinary team that had to prepare meals for over 110 passengers and 70 crew on a cruise ship that was located in the middle of the Antarctic.

Ship Based

As Head Chef, I was integrally involved in the preparation of all onboard meals for two scientific research vessels in the Arctic and Antarctic. By collaborating closely with the Hotel Manager, I was able to ensure that all meals were prepared on time and, despite limited ingredients, nonetheless adhered to my strict quality standards. I maintained sufficient inventory by communicating with port agents to coordinate our food deliveries during port calls.

Ship Based

I consistently produced high-quality cuisine while ensuring the pre-established food budget for both ships was adhered.

Kota Kinabalu, Malaysia

Kota Kinabalu, Malaysia

Cleveland/Akron, Ohio Area

Lakewood, Oh

Cleveland/Akron, Ohio Area

Associate'S Degree, Culinary Arts/Chef Training

Education record

Activities and Societies: Applied Permaculture Design Course (Whole Systems Health)