Saarte Hääl: One chef can feed a hundred hungry mouths

"It was a tough ask!" says Carsten Korsnes of the challenge of feeding 140 guests at his restaurant all at the same time. The man behind Copenhagen's Krebsgaarden tends to operate in his kitchen alone. And given how he describes it, that's probably for the best: "All I have is two hotplates, and the oven under them, which two pans will fit into, and right next to them is the fridge!"

"You have to know your limits," Korsnes tells the chefs, teachers and trainees attending his workshop in Kuressaare. "If I know I'm not going to be able to pay enough attention to the people in my restaurant and give them proper, high-quality food, I just have to ask them to come back in an hour, or recommend another restaurant."

During the workshop, which was held at Kuressaare Vocational College on 8 February, Korsnes also showed those in attendance how he makes his signature dishes. He made a crab salad; salted cod bacalao; beef fillets stuffed with lamb's cheese; and a cr`eme caramel. There to assist him were Rene Uusmees and Edith Arro, head chef and catering manager respectively at Tallinn's Mekk, which promotes modern Estonian cuisine. Also providing training at the event was Barbara Buscanan, who runs a Latin American bar in Copenhagen with her two brothers. Originally from Chile, Buscanan described how gruelling bar work can be, which is why it is an area in which men predominate. Shifts are long and the work is almost always at night.