Say hello to Lise - Regional Manager South/West Norway
This time you will meet Lise, who is the regional manager for South/West Norway. Lise grew up in the middle of the “Lykkeland” period and values family and friends highly, as well as cooking colorful and delicious food.
Who are you and what do you work on?
Lise Marczenko, mostly gentle, kind, a life-loving and foodie who works as a regional manager in Southern/Western Norway
Tell us about your background
I grew up in the middle of the "Lykkeland" period and place. So I started by cleaning up oil spills in the work barracks at the oil base in Tananger when I was 14 years old. I eventually moved on to office cleaning, which probably suited a teenage girl better. A short trip to the newspaper delivery, the computer industry and traveling book sales (I got to see all of Norway from head to toe) before food and drink became my path and passion. After that, I spent many years in the restaurant industry in various roles, before the journey continued to 10 years with a wine importer. Here I was also lucky enough to train as a Sommelier.
What do you do when you're not at work?
When I'm not cooking, yoga, photography, music, culture, a good book and time with family and friends are high priorities. I also depend on a daily dose of fresh air, whether it's on my regular walk in the neighborhood, strolling along beautiful Jær beaches in stormy or fine weather, or climbing a mountain peak.
How would your family describe you in 3 words?
Had to consult with the most important, my dear "little ones"
Heming 25: Thoughtful, curious and great
Nora 20: Agreed with her brother and added passionate, supportive and good
What do you see as your strengths in everyday work?
The fact that I have worked in the restaurant industry for many years, as well as being a wine supplier, means that I know the industry well, have good knowledge about it and have a large network throughout the country.
Put together your 3-course dream menu
It is omnivorous, but it probably depends a bit on the time of year and the weather.
Starter: Very weak for shellfish, especially crayfish. I like to buy them live, cut them in half, put on some good homemade spiced butter and quickly fry them in the wood-fired pizza oven on the terrace or lightly on the charcoal grill.
Main course: I don't eat red meat that often anymore, but I like a well-marbled entrecôte with homemade bearnaise and good potatoes. I love dipping broccoli in bearnaise, so we have to have that too 😊
Dessert: Probably more salty than sweet. Must either be something fruity and light, a good homemade ice cream or a sinfully good chocolate dessert.
What is your best culinary experience?
There have been many, and it is difficult to pick just one. Everything from street food made by Peruvian women in Cusco in 1990, simple Vietnamese food at its very best in something resembling a garage in Nha Trang, Vietnam where we were the only ones not born locally, to a sausage grilled on the fire with the kids. Although the simplest, most spontaneous meals are often the best, I will not hide the fact that I find it magical to enjoy a good meal in a restaurant where chefs, waiters and sommeliers have a big heart and a burning commitment to the dining experience. The two very best from recent years and that I still know, taste and experience are with my friend Heidi at Credo in Trondheim and with good friends Torill and Sven Erik at RE-NAA in Stavanger
Why should you become a member of Systemkjøp ?
Because we make it easy for our members by allowing you to get most things delivered on one car and one invoice. We have service-minded wholesalers, good competitive terms, simple bonus models, and we care about our members.
Contact Lise here