Jens Folke has always been passionate about making quality food from good ingredients and preferably from scratch. He is a member of the Danish Gastronomic Academy. He fillets his own fish, butchers lamb, cuts up deer, pigs and geese, makes cold meats and sausages, salts and smokes, cooks sous vide, collects edible mushrooms and gathers wild plants, etc. He has previously given cooking courses for LOF in Holbæk, etc. Today, he is a tour guide in the Association for the Promotion of Mushroom Knowledge, makes collecting trips with subsequent joint cooking in the Northwest Zealand Natural History Association and is a tour leader in the Danish Vandrelaug. Since 2014, he has had articles in almost every issue of Dansk Kemi, Køkkenkemisten