Miki Siegstadchef, is leaving the project Igapall, which focuses on Greenlandic chefs and Greenlandic cuisine. In and of itself, he still wants to do that, just as an independent.
– I would like to have the freedom to work on many different projects and be able to quickly seize new opportunities when they arise. As self-employed, I can make decisions more easily and shape my company according to my own ideas and ambitions, says Miki Siegstad to AG.
Miki Siegstadchef, is leaving the project Igapall, which focuses on Greenlandic chefs and Greenlandic cuisine. In and of itself, he still wants to do that, just as an independent.
– I would like to have the freedom to work on many different projects and be able to quickly seize new opportunities when they arise. As self-employed, I can make decisions more easily and shape my company according to my own ideas and ambitions, says Miki Siegstad to AG.
He is grateful for the years with Igapall, which have given him many exciting projects over the years.
– Especially the collaboration with Quark Expeditions, where my former co-owner created the big project Tundra To Table, has been a fantastic experience. It has been very special to sail with their ships along large parts of the west coast and around Nunavut (Baffin Island) and meet so many talented and inspiring people along the way, he says.
He has now started his own small one-man company, Kalak, which still focuses on what is close to his heart: Greenlandic cuisine.
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