- What I especially love about food and drinks is that, when it’s sequenced right, it will give you and your friends a feeling of going on some sort of journey together, says Gaute Drevdal. Chief-Editor of Smug magazine and soon-to-be restaurateur of Piscoteket, the first pure Peruvian restaurant in Oslo. We had a quick q&a with this busy man.
What was it that led to your interest in food and cooking? - Ah, I had a bigger brother that taught me how to read when I was four years old. I consumed books like crazy, and one of the early books I read was the Mickey Mouse Cookbook. Naturally, I wanted to try out some of the recipes. I think recipes are one of the greatest textual forms in the history of mankind. It’s almost like sorcery. You follow instructions, and something magical happens. I come from a very small place down south, where there’s no stores or restaurants or anything, but I continues to read books, and was very curious about all aspects of life that I encountered in the books I read. So when I finally moved to Kristiansand, one of the first things I did was to go by myself to a restaurant. I remembered ordering a Greek salad. It tasted so foreign, but yet so good. I’ve been hooked on food experiences since.
Tell us a little about Peruvian food? - What’s interesting about Peruvian food is that it in many ways can be considered the original crossover food. Peruvian food culture is a rich blend between Spanish, Italian, German, Chinese, and Japanese influences. It’s quite mind-bending actually, because this culture is now so old that it doesn’t feel like crossover anymore. The new Nordic kitchen is great, but I think some of us might miss a bit of fun and freedom in it. The Peruvian style is a contrast to this, but without being totally anarchic.
What would be the best thing that food and drink can add to a social gathering? - To experience great food and wine in the right setting is a joy that you can have throughout your life. I think it’s important that people learn this early, so they can have a longer period of joy in their lives. If you’re already in good company, what I especially love about food and drinks is that, when it’s sequenced right, it will give you and your friends a feeling of going on some sort of journey together. The apex of this journey isn’t necessary the courses or the glasses of wines, but the conversations and meetings that you are able to have along the way. I think it’s impossible to not become friends with people you eat well together with, especially if you eat well together regularly.
What do you particularly look forward to, regarding the ETE-event? - This is exciting for me, since we’re still experimenting with Peruvian flavours meeting Norwegian produce. I’m really just looking forward to see how it all goes down. I’m also excited about the Ete concept in general. I still regret I didn’t go to the one event you had at Majorstua kirke.
