Seizing the Day may well be this chef's mantra
In her late twenties, Fanney Dóra Sigurjónsdóttir ditching her social work career for the sizzling, steamy world of a kitchen. Originally from Ólafsvík, she lived in a dorm during college days, uncertain about her future.
With a knack for culinary skills inherited from her food-loving family, she found herself taking shifts in restaurants for some extra cash during her social work days in Akureyri. When finances in Iceland took a hit, an unexpected phone call offered her a chance at a “chef’s life” in Norway, paying higher wages.
Dazzled and a tad clueless, Fanney joined a quaint hotel restaurant on a scenic Norwegian island. What started as a summer job turned into a two-and-a-half year stint. Later, an advertisement for a position in Jamie Oliver's Italian restaurant in the UK caught her eye, prompting a quick, daring adventure.
Despite earning less than her Norwegian gig, Fanney saw the opportunity of working for a culinary icon like Jamie Oliver as priceless. The UK stint came with training sessions and seminars in London, offering valuable insights into the restaurant business.
Feeling restless, Fanney returned to Iceland in 2014, landed a job with Slippur restaurant, and completed her culinary education. She even lent her chef skills to Iceland's national team a few times before earning a master's degree in culinary arts in 2019.
Recently gracing Harpa Concert Hall with her culinary dreams, Fanney proudly runs Hnoss, her very own restaurant. Despite battling moments of impostor syndrome, she's grateful for the journey and the support of her loving family.
Despite the radical career change, Fanney admits that her social work background has helped her manage her team—enhancing her communication and negotiation skills. If working as a chef ever feels routine, Fanney vows to seize new opportunities and keep her spirits high, reminding us all: "If we're not happy, we need to move, and money shouldn't stop us. After all, we're not trees!"
- Fanney Dóra Sigurjónsdóttir, with practical culinary skills from her food-loving grandmothers, took shifts in restaurants during her social work days in Akureyri for additional income.
- While working in a hotel restaurant in Norway, Fanney regretted her decision to leave her social work career but saw the financial benefits as an important part of her new lifestyle.
- Fanney's goal of personal growth led her to pursue education and self-development in the food-and-drink business, eventually earning a master's degree in culinary arts.
- As a chef, Fanney has also found careers in the cooking industry, such as working with Iceland's national team and running her own restaurant, Hnoss.
- Fanney believes that finance played a role in her dramatic career change, but her priority is her happiness, encouraging others to make moves when needed, regardless of financial constraints.
- In her new role as a successful chef, Fanney demonstrates that a background in education and self-development, like her former career in social work, can still contribute to practical business and career skills in the food industry.
