Before starting the AgriCulinary program, Erika Helme had visited the learning field at Green City Farm several times. He was so captivated by the vibrant atmosphere of the environment that she began to wonder how she could spend more time there.

Interested in organic farming, Erika wanted to get her hands in the soil and experience firsthand how raw ingredients grow in organic earth, from tiny seeds into edible plants, ultimately making their way to restaurants as food for customers.

In the AgriCulinary program at Green City Farm, students learned the fundamentals of field farming.

“During the program, we explored, among other things, biological, organic, biodynamic, and greenhouse farming methods. I learned more about raw ingredients, their origins, and how different plant parts can be utilized in food in a more versatile way. High-quality ingredients have risen to a top ten status for me. I now have a much greater appreciation for those working in primary food production.”

Erika applies the teachings of the AgriCulinary program and the “from field to table” ideology in her own work.

“I was able to make many important connections. I now have a better understanding of how restaurants can collaborate directly with primary producers without intermediaries. It was also fascinating to hear so many stories and examples of food production on our visits to schools, farms, and restaurants.”

Those considering the AgriCulinary program should allow themselves the freedom to shift their worldview and work habits.

“After the AgriCulinary program, it might be hard to work in a restaurant that wastes edible parts of animals or vegetables, where they aren’t used in their entirety, or where no one cares about the origin of vegetables, meat, fish, or poultry.”

Erika studied as a restaurant cook at the Perho Culinary, Tourism, and Business College and graduated as a Bachelor of Hospitality Management specializing in food production management from Haaga-Helia University of Applied Sciences. In addition, she has studied French cooking in Lyon and the utilization of wild ingredients in Muonio.
Erika Helme, Restaurant Cook, Bachelor of Hospitality Management