Stardust in the Air: Two Students' Journey in the Service of the Michelin Class

From first shift to Michelin

When Julie and Nikolaj walked through the door of Restaurant Alimentum as trainee waiters, they knew they were entering an ambitious environment. What they didn't know was that already in their second week, an unannounced guest would put extra energy into the team: Michelin.

It was the beginning of a journey where stardust and everyday life began to merge – and where the students themselves became an active part of something bigger.

"We were thrown directly into the eye of the hurricane. Already in our second week, we were visited by Michelin – without us knowing it. It was pretty crazy to be in the middle of it," says Nikolaj.

Today, Alimentum holds both the green Michelin star (for sustainability) and the classic red star (for exceptional gastronomy). And Julie and Nikolaj have been with us the whole journey.

An apprenticeship beyond the ordinary

Being an apprentice waiter at Alimentum is not an ordinary apprenticeship. It is an everyday life where everything counts. Where the food, the service and the experience merge together. Where a little smile or an extra nuance in the wine can make the difference.

"We trust each other, and you are expected to take responsibility. Here you are not told what to do – you just do it," says Julie.

From developing juice menus to presenting dishes, guest logistics and coordinating the atmosphere and service – everything is done with the expectation that you take responsibility, think for yourself and deliver at the highest level. There is no one pointing and asking for help. You just do it.

"We are trained to see it before someone says it. It's almost a reflex. And then it has to be done – perfectly, preferably," explains Nikolaj.

Techcollege as an academic foundation

Although the apprenticeship at Alimentum takes up a lot of time, Techcollege is an important professional foundation. Here you learn about the theory of gastronomy, the composition of wine and the interaction between service and taste – knowledge that can be used directly in the meeting with the guest.

"The wine lessons really made a difference for me. Suddenly you understand why something goes together – and we use that all the time," says Julie.

Even though the pace in the restaurant is fast, the school courses provide space for immersion and professional reflection - something that strengthens daily work.

The Michelin star: Stardust in everyday life

June 16, 2025 became a landmark date for the entire team at Alimentum – and for Julie and Nikolaj.

"There were tears shed, hugs and toasts. We stood watching the award show in the restaurant on the big screen, and when they called us out, a very special atmosphere spread – it was a mixture of relief, pride and pure happiness," Julie remembers.

But perhaps even more important is what happened after the star – namely that nothing changed.

"We haven't changed our level. We've just had confirmation that what we're doing works. And that's probably the biggest thing: That we were Michelin before Michelin came along," says Nikolaj.

However, the star has meant one thing: a fully booked restaurant, international guests and even more attention.

"We know that guests come with expectations. And we love to deliver," says Julie.

June 16, 2025 became a landmark date for the entire team at Alimentum – and for Julie and Nikolaj.

"There were tears shed, hugs and toasts. We stood watching the award show in the restaurant on the big screen, and when they called us out, a very special atmosphere spread – it was a mixture of relief, pride and pure happiness," Julie remembers.

But perhaps even more important is what happened after the star – namely that nothing changed.

"We haven't changed our level. We've just had confirmation that what we're doing works. And that's probably the biggest thing: That we were Michelin before Michelin came along," says Nikolaj.

However, the star has meant one thing: a fully booked restaurant, international guests and even more attention.

"We know that guests come with expectations. And we love to deliver," says Julie.

Dreams and details

The apprenticeship at Alimentum has not only sharpened their professional skills – it has also shaped their future. Nikolaj dreams of his own food lab-style restaurant, with direct contact with guests and small, exclusive servings. Julie wants to further her education as a sommelier and help other restaurants create thoughtful wine lists and memorable experiences.

"I no longer see just a glass of wine. I see the history, the craftsmanship, and the potential to elevate an entire experience," says Julie.

"I dream of creating something where every serving is a conversation. Where you never have any doubt that everything has been thought through," adds Nikolaj.

A calling – not a job

They have no doubt: the restaurant industry is not for everyone. It requires that you want it. But in return, you get something in return that you don't find in many places: togetherness, creativity, and the feeling of succeeding – over and over again.

"You're under pressure. You have to perform. But that's also what makes it great. When you stand there and can feel that the guests love what we do – it's all worth it," says Nikolaj.

"It's not about titles or nice words. It's about wanting to give others an experience they remember," Julie concludes.

The dream of stardust is no longer distant for Julie and Nikolaj – they are in the middle of it. Not as spectators, but as active co-creators of experiences in a special class.

Two Michelin stars are now immortalized on their arms, as visible proof of sustainability and gastronomic excellence. Both tattoos are lasting symbols of the journey they have been a part of – and as an expression of the professional pride and dedication they carry with them every day.

About Alimentum

The Michelin restaurant Alimentum is run by a dedicated team:

Søren Birch, owner and head chef Jacob Urth, restaurant manager Taatsiannguaq Geisler, sous chef and former student from Techcollege

Together they are at the helm of a restaurant where sustainability, uncompromising quality and professional development are part of daily life – and where students are an important part of the team.