On this day, chef Adam Aamann shines a spotlight on the onion – one of the kitchen’s most humble yet flavor-packed ingredients. Focusing on seasonality, taste, and creativity, Adam demonstrates how onions can be prepared and reimagined in new and surprising ways. Guests can look forward to both inspiration and tastings, guided by one of Denmark’s most precise culinary communicators.

By his side is Jens K. Kjeldahl, one of the country’s most experienced vegetable growers with a particular focus on onions. Jens shares his knowledge of cultivation, varieties, and the importance of seasonality. Together, they invite you to a delicious conversation about ingredients, craftsmanship, and a shared passion for the green kitchen – with the onion taking center stage.

The conversation is moderated by Trine Krebs, who ensures the audience can follow along and ask questions – and of course, there will be tastings.

Your hosts
Adam Aamann is a chef, restaurateur, and widely known as the man who elevated Danish open sandwiches to new gastronomic heights. With a strong passion for vegetables and seasonal ingredients, Adam creates bold flavors with simplicity and precision – often with a plant-based focus and always with respect for craftsmanship.

Jens K. Kjeldahl is a vegetable grower and co-owner of Brdr. Kjeldahl on the island of Samsø, where onions, potatoes, and specialty vegetables are cultivated. With great pride in his craft and a deep understanding of soil quality, Jens is one of Denmark’s most knowledgeable onion producers and a passionate advocate for fresh, seasonal produce from field to fork.

This Year’s Headliner: The Onion
In 2025, we celebrate the onion in all its forms – from crisp and fresh to slowly caramelized. The onion is more than just an ingredient; it’s a carrier of flavor that can transform any meal. Copenhagen Cooking invites you on a culinary journey through the many layers of the onion, where taste, creativity, and community take center stage.
Read more about this year’s headliner here.