Stories with

What is "Bare én Bid," and how did it become your calling?

Bare én Bid is my universe built around greener children's food, but at its heart, it is just as much about the joy of food, curiosity, and giving children a genuine, lasting relationship with what they eat.

Food is my daily craft at a daycare, and it was watching the children, each with their own relationship to food, that set everything in motion. I saw firsthand how much can shift when children are given room to be curious and met on their own terms, rather than pushed.

Children love flavour, I am convinced of that. There is a common misconception that all children want is crispy, beige food with no real taste. Something familiar matters, of course, but we owe them more than that. It is our responsibility to keep introducing new flavours, ingredients, and textures, again and again. Over time, that conviction grew into a book, a collection of recipes, talks, and an entire universe built around children's food.

What did you make together at the event yesterday?

We cooked as a team; from the moment the ingredients hit the table to the moment we sat down to eat what we had made.

The children cut, chopped, and tasted their way through it. They got to explore each ingredient and watch it transform under their hands.

To me, that is learning through play. Cooking should never feel like a chore, it should be something to be curious about, something fun. And when children take an active part, they walk away with real knowledge of ingredients and a genuine sense of ownership.

What dish did you make together, and what was the thinking behind it?

We kept it simple: a warm soup with cabbage, pumpkin, and small pasta shapes, with chicken and white beans served alongside so the children could build their own bowl.

Soup felt right because of what it allows. Everything goes into the pot, gets tasted along the way, and the children watch it evolve together. Cabbage and pumpkin can end up looking nothing like what the children pictured when they first held them.

And despite all that transformation, the dish stays familiar and comforting, just with more depth of flavour. Food made for children does not have to be bland to feel like theirs.

What did the children experience and taste that day?

They experienced the entire journey, from raw ingredient to finished meal. They saw it, touched it, smelled it, tasted it, and watched the flavour and texture shift at every stage.

And they tasted things they might not have been familiar with before. I think we have a responsibility as adults to do this—not to make the children like everything, but to give them the opportunity to discover something new.

Curiosity comes naturally to children. Our job is to protect that instinct and give it space, at the table just as much as anywhere else.

The theme of Bundgaard's AW26 collection is "Back to Our Roots," an exploration of a slower, more grounded everyday life centred on nature. How did that theme come through in the day?

It aligned closely with how I already think about food. There is something deeply grounding about working with whole ingredients, taking the time to prepare and taste together. These are simple gestures, but they build real connections between children and food. A meal is family time.

I also believe in easing off the throttle. Not everything needs to run efficiently. Sometimes a child just needs a moment to hold a carrot, taste it, and work out for themselves what it actually is.

What do you and Bundgaard share that made this collaboration feel natural?

A belief in simplicity, in good craftsmanship, and in giving children room to explore and stay curious.

Bundgaard makes quality footwear built for children's real, everyday lives, made to be worn hard, to hold up, and to give children the freedom to move and explore at whatever stage they are at. I am chasing the same thing through food.

There is a shared philosophy there: give children a solid foundation, then let their natural curiosity take it from there.

What is your best advice for parents who want their children to try new flavours and get involved in the kitchen?

Do not make it a battle, and do not underestimate how much children actually want to taste.

Bring them in. Let them rinse the vegetables, pick the herbs, chop something, stir the pot, or sample an ingredient along the way. Turn it into play.

It will take a bit longer, but in return, children come away with knowledge, experience, and a sense of ownership over what they have made.

I would rather see less focus on whether the plate gets finished, and more on giving children plenty of good encounters with food. They do not need to fall in love with something the first time. They just deserve the chance to discover it.

What does Bundgaard mean to you?

Quality, craftsmanship, and respect for the life children actually live, that is what comes to mind.

It is a brand built to let children move, play, and explore, which sits close to how I approach food myself. I believe children learn best when they are active participants, using their bodies, their senses, and their curiosity all at once.

If you had to sum up yesterday in three words?

Curious. Playful. Full of flavour.