About Northfield Kitchen
Founded by chef Vayu Maini Rekdal in 2012, the Northfield Kitchen is a unique addition to the sprawling local food community. The Northfield Kitchen aims to spread the love of food and cooking through hands-on cooking classes, food activities and cooking events, teaching people how to fully use and experience the local bounty, with a global touch. With a clear focus on su
stainability and of course deliciousness, the Northfield Kitchen offers a great opportunity for amateur cooks, college students and food fanatics alike to explore the fabulous and joyful world of food and cooking. About Vayu
At an early age Vayu, now a Carleton College biology major from Stockholm, Sweden, started following his Indian mom in the kitchen, observing and exploring her fragrant and exciting culinary endeavors. Even though Vayu’s very first dish was a complete disaster, his passion grew exponentially. Starting with simple pasta dishes and evolving into a set of complex concoctions that feature a striking balance between textures and flavors, Vayu’s personal style of cooking is best described as local cuisine with a global twist. At 20 years of age, Vayu boasts an impressive list of experiences. Before moving to New York upon graduation from high school, Vayu ran the company MatRatt in Stockholm, Sweden, empowering and inspiring youth through cooking. In New York, Vayu not only expanded his project to the cyber world, starting the blog youngNYChefs, but also worked for chef Marcus Samuelsson and reinvented the menu of one of the city’s most famous sandwich venues, Tiny’s Giant Sandwich Shop. In addition, he has worked at world famous chef Ferran Adria’s gastronomic research center Fundacion Alicia in Spain, and done food science research at UCLA. Currently at Carleton, Vayu is the founder and president of Firebellies, the Carleton culinary club. As the leader of one of Carleton’s largest and most active clubs, Vayu holds free weekly cooking events at Carleton and in the community.
