Cultural exchange frequently enough extends beyond language and customs to the everyday experience of food, as highlighted by one Lithuanian chef‘s experience in Norway. Julija Bakkevold, who has lived in Norway for nearly 20 years, found herself fielding questions about conventional dishes upon arrival, as detailed in a recent interview with 15min.The story offers a relatable look at the subtle adjustments and surprising discoveries that come with building a life-and a career-in a new country.
“I was immediately asked if I’d be making cold beet soup and potato dumplings every day?” laughs Julija Bakkevold, a Lithuanian who has lived in Norway for nearly 20 years. The chef at a private kindergarten doesn’t hide the fact that Norwegian eating habits initially surprised her: they eat sandwiches from morning till night, and soup is made from powder. However, over time, the woman realized there was nothing strange about it.
Lithuanian chef Julija Bakkevold / Personal archive and Shutterstock photo / 15min collage
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For Julija Bakkevold, a Lithuanian chef living in Norway for almost two decades, the biggest cultural adjustment wasn’t the cold weather—it was the cuisine. “I was immediately asked if I’d be making cold beet soup and potato dumplings every day?” she jokes, reflecting on early conversations with her Norwegian colleagues.
Bakkevold, who works as a chef at a private kindergarten, admits she was initially taken aback by Norwegian food habits. She observed a constant stream of sandwiches throughout the day and a reliance on powdered soup mixes. “They eat sandwiches from morning till night, and soup is made from powder,” she explained.
However, Bakkevold quickly learned to appreciate the simplicity of Norwegian fare. “Over time, the woman realized there was nothing strange about it,” she said. The experience offers a glimpse into the often-surprising cultural differences that arise when culinary traditions collide, and how quickly one can adapt to a new way of life.
This story highlights the growing number of international chefs bringing their unique culinary perspectives to kitchens around the world, enriching the global food landscape.
