Both a cultural (promoting Filipino flavors) and gender-responsive (entrepreneurial and skills-enhancement) project, it introduced the possibility of having Filipino flavors fused into the traditional and famous Danish smørrebrød (open-faced sandwich). Likewise, with smørrebrød being a staple in every Danish household and local restaurants, the project also provided an idea for Filipinos in Denmark wishing to have other source of income and/or save on future expenses.

Mr. Jessie Racraquin, a Filipino chef who has 19 years of experience in the Danish food industry and is currently the head chef at the Technological University of Denmark, facilitated the workshop.

The Pinoy Smørrebrod flavors are:
1.Chicken terrine adobo (with lettuce, pineapple relish, fresh tomato, and herbs)
2.Tuna mousse (with lettuce, shrimp, lemon, orange, and dill)
3.Beef tapa (with lettuce, caramelized onion, egg, and herbs)
4.Bagnet liempo (with lettuce, pickled red cabbage, chili mayo, and pea shoots)
5.Breaded tortang talong (with mango chutney, fresh tomato, and cucumber)- vegan