A Guideline for new Staff about Wild Food (A Case Study of Ravintola Nokka)
Bhandari, Sandesh (2025)
2025
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Julkaisun pysyvä osoite on
https://urn.fi/URN:NBN:fi:amk-2025121837878
https://urn.fi/URN:NBN:fi:amk-2025121837878
Tiivistelmä
The aim of this thesis was to develop a guideline for Ravintola Nokka new employees who need to understand the restaurant's core values and practical methods of using wild and forest ingredients such as game meat and mushrooms and herbs. The purpose of this research is to support new employees learn about the restaurant while maintaining uniformity and protecting core values through better understanding of Finnish food traditions and environmentally friendly practices. The commissioner, Ravintola Nokka, is a leading fine-dining restaurants known for its strong commitment to sustainability, ethical sourcing and use of wild and locally produced food.
The theoretical framework of this thesis consists of the theory of sustainable Gastronomy, Food and Cultural Identity, the New Nordic Cuisine Philosophy and Wild Food Traditions in Finland. Furthermore the research was conducted using a qualitative approach through four semi-structured interview with Nokka’s kitchen and service staff. The interview explored the staffs understanding of Nokka philosophy, their daily sustainable practices and their connection to nature and local food system. However, much of the above knowledge is informal and hard for new employee to access.
The result shows that sustainability at Nokka extends beyond environmental responsibility. Their daily practices such as foraging, and storytelling. Based on these insights, a development plan was created to design a structured guideline for new employer including an ingredients and produce guides, seasonal workflow tools, tasting based learning and structured onboarding process. The guideline aims to preserve Nokkas wild food philosophy, enhance staff understanding of sustainable gastronomy and ensure that the restaurant core continue to guide future operations.
The theoretical framework of this thesis consists of the theory of sustainable Gastronomy, Food and Cultural Identity, the New Nordic Cuisine Philosophy and Wild Food Traditions in Finland. Furthermore the research was conducted using a qualitative approach through four semi-structured interview with Nokka’s kitchen and service staff. The interview explored the staffs understanding of Nokka philosophy, their daily sustainable practices and their connection to nature and local food system. However, much of the above knowledge is informal and hard for new employee to access.
The result shows that sustainability at Nokka extends beyond environmental responsibility. Their daily practices such as foraging, and storytelling. Based on these insights, a development plan was created to design a structured guideline for new employer including an ingredients and produce guides, seasonal workflow tools, tasting based learning and structured onboarding process. The guideline aims to preserve Nokkas wild food philosophy, enhance staff understanding of sustainable gastronomy and ensure that the restaurant core continue to guide future operations.