If you had the determination and the willingness to learn you could succeed. I have also been fascinated by the craftsmanship and the change from raw ingredients to cooked. The cooking transformation is a work of art and it has to be perfect. Every time it takes so much skill.
1. Tell us about your background and journey?
I started working in kitchens at the age of 17. As a youngster I discovered my passion for food when working in a local bakery. Here I got up by the crack of dawn to make bread with the baker. I became fascinated by finding good quality raw ingredients, and discovering the processes and reactions that culminate in to that perfect result of a beautiful loaf of bread.
That became the beginning of many years of working in a range of high end Michelin establishments in London, Melbourne and Copenhagen. Starting out at the one Michelin star One Lombard Street, then working for Gordon Ramsey’s Michelin starred Maze in London led me on a journey to Australia where as a senior sous chef I helped opening the sister restaurant in Melbourne.
After Melbourne the wild and local food movement that was happening in Copenhagen drew me to work for Paul Cunningham and later to become head chef at Kødbyens Fiskebar. Here today I serve food that is locally sourced and depicts the season of Scandinavia.
2. What inspired you to become a chef?
When I started in the chef industry I came face to face with a working culture where everyone was accepted, you where judged by the effort you where willing to put into your work.
If you had the determination and the willingness to learn you could succeed. I have also been fascinated by the craftsmanship and the change from raw ingredients to cooked. The cooking transformation is a work of art and it has to be perfect. Every time it takes so much skill.
3. How would you describe your style of cooking?
My food is seasonal, local and playful it’s created to delight and excite. Naturally, only the best quality produce is used - the best you can find. Seasonal vegetables arrive in the morning from a biodynamic farm north of Copenhagen. Afternoon comes and in steps the forager, holding an armful of forest herbs.
Then there is the fish. Moving hand in hand with Jesper the fishmonger, guarantees the use of only sustainable fish caught small scale and inshore. The fish is exceptional.
Kristian catches wild european oysters from the oyster banks of Limfjord in Denmark, he delivers them in the morning and in the evening they are being shucked in the kitchen. It all starts with the raw ingredients which gives me my inspiration.
4. What made you choose to work with sustainable seafood?
I have always been amazed how much diversity there is in seafood I am constantly learning and testing new types of fish, shellfish and sea plants. The quality of sustainable seafood is far superior. I would also like to leave some seafood in the oceans for my children and future generations.
A few of the benefits when you use small day fishing boats is that it doesn't harm the ocean and it also brings money to the small local fishing communities around the harbours.
5. According to you, what elements make a good dish?
The most important elements of a dish is great ingredients and you should only allow minimal manipulation when necessary. It's important to create a great balance in flavour with all the salt, fatty and acid notes coming together in your mouth in harmony.
6. Which chef do you admire the most and why?
Wow so many… I have so much respect for chefs that work in a sustainable way. Like using all the cuts of the animal at St John London or using local Scandinavian ingredients at Noma and zero waste cooking at Silo, London. Also what the folks are doing at the Fish Butchery, Paddington, Australia by highlighting all the different cuts of fish that we usually discard. Amazing.
7. What tips and advice would you give to aspiring chefs?
Get yourself in a well-established restaurant with a good family who know how to teach, who will nurture your career and teach you the skills of the trade. Also keep asking lots of questions.
8. Which is your favorite book and why?
Again I have so many to name a few...
"Noma Nordic Cuisine” this was the first ever Noma book. I could see that this was the start of something big. It was a very different way of thinking about food. Another book that is also special to me that I helped with the making- "Nordic by Nature" as it showcases all the amazing food and philosophy in so many of the nordic kitchens.
){kind=link}
0 Comments