Last week I was back in Oslo at the first Nordic Service Design Conference (which we heard about when I was in Oslo in August). This was a great opportunity to immerse myself in an area of design that I am now more involved in – service design. The conference had a useful mix of presentations from industry and academia and the most memorable conference dinner I have ever attended. Following the theme of “co-production” we visited Oslo’s catering school and made our conference dinner. Or rather groups of 6-8 delegates were helped to cook one of the 12 tapas dishes we later ate by the able chefs of the school. There was perhaps slightly more socialising and drinking of wine than actual cooking, but the more eager delegates (self included) got to play in a professional kitchen. I even learned to make aioli properly.